Calories: Not specified
Cooking time: Not indicated
When it comes to sweet pastries in my family, everyone looks forward to it. I bake various sweets for my loved ones and family, including baked sweet pies. I always try to use a variety of fillings: I bake pies with fruit, and with jam, etc... By the way, ordinary carrots also make a wonderful sweet filling for pies. My kids don’t immediately realize that there are carrots in there, so try it too. Experiment in the kitchen with me and cook delicious carrot pies in the oven using this step-by-step recipe with photos.
- 550 grams of wheat flour,
- 1 tea. l. fast acting yeast,
- 1 glass of water (can be replaced with milk),
- 100 grams of vegetable oil.
For filling:
- 50-60 grams of butter,
- 2 tables. l. granulated sugar,
- 1 handful of raisins,
- 150-180 grams of carrots (1 large or 2 small).
How to cook with photos step by step
We slightly heat the water (if we replaced it with milk, we do it the same way), then add dry yeast, in such a warm environment it will become active in a few minutes. We use high-quality dry instant yeast. 
Also, a little sugar will go into the dough, two tablespoons will be enough, add the rest of the sweetness using the filling. 
Pour vegetable oil into the dough and mix to form a more or less homogeneous mass. 
Add flour in parts and mix, breaking up any lumps that accidentally form. 
As a result, we get an even and soft ball of dough; we leave it alone, covering it with a plastic bag or film. 
After 50 minutes the dough has tripled in size and is now ready for pies. 
For the filling, saute the grated carrots for 7-10 minutes in a frying pan with butter. The carrots will become soft, but make sure that the heat is not too high. Place the cooled carrots in a plate, add sugar and washed (dried) raisins. Stir and the sweet filling for the pies is ready. 
Pinch off pieces of dough, knead into a flat cake and put carrot filling in the middle. 
We pinch the pies and give them a slightly elongated shape. 
With the seam side down, bake the pies. Preheat the oven to 180° 15 minutes before baking. Carrot cakes are baked for 20-25 minutes. At the end of baking, brush them with sweet syrup. 
Bon Appetite!
And I also really like
It is usually customary to prepare pies with some simple filling: meat, potatoes, cabbage, etc. But at the same time, do not forget about other light and tasty filling, such as carrots. This filling may seem unusual to some, but is it so? It is known for certain that in some families, pies with carrots are prepared as often as regular pies, for example, with eggs and onions. Many even have warm childhood memories associated with this homemade dish, and some even adopt their grandmother’s recipes to relive their childhood for a while.
Time: 120 minutes
Servings: 10–12
If you prepare this dish exactly according to the recipe, you will end up with an incredibly tasty, soft, sweet and juicy delicacy. But to get just such a dish, you will have to work a little and, of course, show patience and perseverance.
To prepare the dough
- 7 glasses of flour;
- 1 glass of kefir;
- 2 chicken eggs;
- 150 grams butter + 50 grams for greasing pies;
- ½ glass of warm water;
- 2 tablespoons sugar;
- 1 tablespoon yeast;
- 2 pinches of salt.
To prepare the filling
- 3 fresh medium carrots;
- 2 chicken eggs;
- 2 tablespoons sugar.
Cooking method
- The dough is prepared in exactly the same way as any other yeast dough. You need to take water (heat it if necessary), then stir sugar in it until all the crystals are completely dissolved. Finally, add the yeast and mix everything well. And put it in a warm place for a while (there should be no direct contact with fire).
- Now carefully melt the butter in the microwave, the main thing is that it does not boil. The melted butter needs time to cool, so you will have to set it aside.
- If the yeast has risen up, then it’s time to add kefir to it (it is important that it is at room temperature, neither hotter nor colder, otherwise the yeast will die), then carefully beat in 2 chicken eggs and mix everything well.
- Now, using a sieve, you need to sift all the flour that is intended for the recipe. This is done so that it is saturated with oxygen, and thanks to this the dough becomes more airy, soft and light.
- Add half of the sifted flour to the mixture along with salt and mix thoroughly again. Everything should be uniform.
- Now all that remains is to add the melted butter and the second part of the wheat flour, and then knead. Everything is kneaded by hand, without using any equipment like a mixer. Kneading time is approximately 10–15 minutes. You can judge readiness by whether it comes away from the walls of the bowl and from your hands; if not, then you need to add a little more flour, knead and check the result.
- When you get the perfect consistency, you need to roll it into a neat ball, put it in a bowl, cover it with gauze or a towel and put it back in a warm place for 60 minutes. During this time, the dough should rise well and greatly increase in size.
- The carrot filling for pies is very simple to prepare and can be done while the dough is rising. To do everything right, it is better to take a sweet and tasty vegetable, so the pies will be much more appetizing. Wash the carrots, peel them and be sure to remove the “tail” from them, then grate them all on a coarse grater.
- Place the grated carrots in a frying pan, add sugar and a little butter. Turn on low heat and, stirring constantly, simmer the filling a little. When it becomes soft and warm, it must be removed from the heat so as not to burn.
- The carrot filling for the pies is transferred to a bowl or plate and quickly, while still hot, two eggs are driven into it. All the filling for carrot pies is thoroughly mixed, after which it can be used for the dish.
- The dough should first be rolled into a small “sausage”, and then cut into small pieces, each of which is a future pie. Using a rolling pin, roll each part into a medium-thick cake if you don’t have a rolling pin at hand. You can simply level it with your hands, trying to avoid any holes.
- Approximately a tablespoon of the mixture should be placed on the resulting cakes; you should not use more, as it will leak out and the carrot pies will simply burst. The edges of the cake are secured in any convenient way; they can be figured, or they can be regular, as you like.
- Cover the baking sheet with parchment and start laying out the pies on top. It is necessary to take into account that during heat treatment the dough may increase in size, so it is worth stepping back a few centimeters from the edge and leaving a small distance between the pieces. Carrot pies bake in the oven quite quickly in literally 20–30 minutes if you set the temperature to 200 degrees Celsius. The finished baked goods can be eaten immediately after turning off the oven timer.
- You can also cook this delicacy in a frying pan. To do this, each sweet pie will have to be immersed in oil and fried over medium heat until golden brown, first on one side and then on the other. It is better to take them out onto a dish lined with napkins so that the fat can drain a little, and then transfer them to a regular dish and serve.
A delicious delicacy with carrots in the oven or in a frying pan is prepared very quickly, so if you have pre-prepared dough in the refrigerator, you can literally make a masterpiece in half an hour. The main thing is that this recipe is not at all difficult and any housewife who really wants it can easily cope with it.
Cook deliciously and enjoy your meal!
The sweet carrot filling is good on its own, as a tasty and healthy dessert, and as a juicy, tasty filling for pies, rolls or pies.
Ingredients for 3 trays of pies or 2 pies
Carrots - 3 large (0.8-1 kg);
Orange or lemon - 0.5 (juice and zest) - optional,
but the taste and aroma with them is wonderful;
Apple sour or sweet and sour - 1 large;
Salt - a pinch;
Sugar - 2 tablespoons;
Vegetable oil for frying.
How to cook Grate the peeled carrots on a coarse grater.
Apple (peel and remove the core) - grate on a fine (or coarse) grater.
Orange: grate the zest on a fine grater, and squeeze the juice from the remaining orange onto the carrot and apple. Combine everything, add sugar and salt. And mix.
Heat a frying pan with oil (about 1 cm layer). Place carrot mixture in it. Simmer covered for 25-30 minutes, checking and stirring occasionally to avoid burning.
Cool the prepared sweet carrot caviar to room temperature, and then use it as a filling.
Grate raw carrots on a coarse grater
Orange zest and juice make the filling festively fragrant.
Sweet fruit filling before stewing
Tips for cooking and use
Do I need to boil carrots before stewing?
I don't see any need for this. Of course, it takes more effort to grate raw carrots than to grate boiled ones. This may only be important for those who have sore hands (then boil the carrots in their skins, peel them and grate them).
What can you put in a sweet carrot filling?
If you have nothing but carrots, butter, sugar and salt, you can get by with just these. At the same time, you can use butter (it will be even better).
But, nevertheless, it is advisable to put at least an apple in the carrot. Its sourness significantly changes the taste of stewed carrots for the better. With orange or lemon, the carrot mixture acquires a festive aroma. If there are no apples, then you can add seedless grapes, cranberries, nectarines, dried apricots, and prunes to the filling.
Stewed carrots with the addition of ginger, chili pepper (hot red pepper) are delicious, you can put a little ground black pepper (yes, in the sweet filling).
Salty carrot filling A salty version of carrot caviar, which can also be used as a filling for salty pies, pies, meat, vegetable, fish and pasta casseroles, is prepared in approximately the same way, only instead of apples, oranges and sugar, add onions, black pepper (or red hot pepper) and salt. Here is the recipe for salted carrot filling. http://amamam.ru/morkovnaya-ikra/
And also a recipe for cabbage filling (also very tasty). http://amamam.ru/nachinka-iz-kapusty/
How to use carrot filling
The filling tastes slightly sour, with a slight orange aroma, juicy and sweet. It can be used to make biscuit rolls
Good day, dear chefs!
I present to your attention a recipe for making delicious pies from my childhood - my grandmother made them, my mother cooks them and sometimes I bake them.
Delicious pies filled with carrots and eggs. Usually they are prepared traditionally for the holiday - the Great Intercession, but on an ordinary day they are delicious and wonderful!
They are easy to prepare, and I’ll tell you about it now.
The dough needs yeast.
I prepare the dough according to this recipe, but you can also buy it ready-made.
Prepare the filling - boil the carrots, hard boil the eggs.
Cool the vegetables and let the eggs cool.
Chop carrots into small cubes
Chop the eggs finely too, but not into “dust” :)
combine carrots and eggs in a bowl, add melted butter (I use the microwave - 40 seconds and you're done!)
Stir well and our filling is ready - we can start :)
Knead the dough, form it into a sausage and cut into balls. Roll each ball into a flat cake, put the filling in the center of the flat cake - 1 heaped tablespoon.
We make a pie (we connect the edges, pinching them, to be sure we also tuck the edges so that they do not open up during baking)
We made pies and placed them on a baking sheet
For a golden brown crust, brush them with yolk.
Place them in the oven for 45 minutes at 180 degrees. After the specified time we get rosy pies!
Cover them with a cloth and let them rest for about 20 minutes. This will allow the pies to become soft. It’s nice to taste them with cold milk, although they are also very tasty with tea! Delicate filling - pleasant and appetizing taste, straight from childhood!
Bon appetit and see you again!
P.S.: the cooking time for the pies does not include the time for cooking the carrots.
Cooking time: PT01H30M 1 h 30 min.
A recipe for delicious homemade pies with a sweet and tender filling. I’m sure you’ll like carrot pies in the oven, so I’ll get straight to describing the recipe)
Making carrot pies in the oven:
1. We start by preparing the dough. Dissolve the yeast in some warm milk and sugar. When the yeast has completely dissolved, then pour in the rest of the milk, add the eggs and a little more flour, bring the dough to the consistency of liquid sour cream and leave for about fifteen minutes so that the yeast “plays.” After this, pour in the melted butter and gradually add the remaining flour. Knead a loose dough. Then cover it on top and put it in a warm place for about thirty minutes. The dough should increase three times in size.
2. Now it’s time for the filling. Wash the carrots, peel and grate on a coarse grater. Fry it in butter, stirring constantly until the carrots are soft.
3. The raisins must first be poured with boiling water for a few minutes. Add raisins and honey to the carrots, sugar to taste (our dough is not sweet), mix and turn off the heat.
4. Take a small piece of dough, make a ball out of it, then roll it out with a rolling pin, not thinly, and put the required amount of filling inside. We seal the edges.
5. Place the pies on a baking sheet greased with vegetable oil and leave for another ten minutes, during which time they will swell. Brush the pies with beaten egg and place them in the oven, preheated to 220 C. Keep them at this temperature for about five minutes, then reduce the heat to 190 C and bake for 20-25 minutes! The time depends on the oven.
6. Just watch them, the pies should brown and then you can take them out!
7. If desired, sprinkle the hot carrot pies in the oven with powdered sugar and can be served with cold milk. Yummy) Bon appetit)
