Delicious carrot filling for pies. Pies with carrot filling

Airy, flavorful pies with a crispy crust will not leave either adults or children indifferent. And the smell of fresh baked goods fills the house with comfort and takes you back to childhood for a few minutes. And how varied the filling for pies can be: with potatoes, cabbage, and apples... But no matter what the pies are made with, they always fly apart in an instant, often without even having time to cool down. And the question remains relevant - how to make sure that the pies are not only tasty treat, but also useful? Carrots will come to the rescue here, making the pies a real treasure trove of vitamins. Recipes for carrot pies will undoubtedly appeal to all housewives who care about the health of their loved ones. And an important fact is that the carrot filling can be both sweet and salty.

Pies with carrots and apples: an unusual recipe

Fragrant apples and sweet carrots go well together and are the most common filling for pies.

For the test:

half a liter of warm water;
one hundred grams of sugar;
one hundred grams of yeast;
one hundred grams of vegetable oil (sunflower or olive);
two eggs;
one kilogram of flour.

For filling:

two carrots;
three apples;
one hundred grams of sugar;
a pinch of cinnamon (optional).

How to cook:

Grate peeled apples and carrots on a coarse grater and caramelize them in a frying pan with sugar and cinnamon.
Prepare a dough from yeast, a tablespoon of flour, a tablespoon of sugar and a couple of tablespoons of warm water, and leave to rise.
Beat the eggs with a whisk, pour into the risen dough, add butter and add flour in small portions. You should get a soft, fluffy dough, which should be left to rise in a place where there are no drafts for an hour.
When the dough has risen, roll it out and cut out circles with a glass. Place a spoonful of apple and carrot filling, pinch the ends, brush the top with an egg beaten with a spoonful of water and bake in an oven preheated to 220 degrees for 25-30 minutes.

The recipe for this dough is suitable for both baking in the oven and frying in a pan.

Pies with carrots, nuts and raisins: recipe for the oven

This recipe makes the pies tasty and aromatic. They will especially appeal to little picky kids who turn their nose up at carrots.

Ingredients for the dough:

one pack of margarine;
one hundred grams of yeast;
three eggs;
a glass of milk;
four spoons of sour cream;
one hundred grams of sugar;
kilogram of flour (you may need a little less or more).

Filling ingredients:

three carrots;
one hundred grams of raisins;
one hundred grams of peeled walnut kernels;
two or three tablespoons of sugar.

Cooking process:

Grate the carrots, add sugar, a little water and simmer with the addition of butter until it becomes soft.
Steam the raisins in boiling water for a couple of minutes, drain the water, and dry the raisins with a paper towel.
Fry the nuts in a dry frying pan and chop a little.
Give the yeast diluted in warm milk time to grow.
Grate the margarine, knead with flour, add lightly beaten eggs with sugar, sour cream, yeast and knead the dough. Divide it into eight equal-sized koloboks and leave for 15-20 minutes.
Roll out each piece and divide into eight more pieces.
Mix nuts, raisins, carrots and sugar.
Place the filling on each piece, roll it up and leave it to rise.
Grease the envelopes egg white, sprinkle with a mixture of regular and vanilla sugar and bake in an oven preheated to 180 degrees until browned.

Instead of raisins, you can use dried apricots or prunes. If someone doesn't like walnuts, then you can replace them with cashews or hazelnuts.

Sweet pies with carrots and pumpkin

These pies are doubly useful.

For the test:

two to three glasses of flour;
a glass of kefir;
half a teaspoon of soda.

For filling:

two hundred grams of pumpkin;
two carrots;
half a glass of sugar;
cinnamon and vanilla sugar.

Cooking algorithm:

Caramelize carrots and pumpkin with sugar and water until tender, grated with large teeth.
Knead a light dough from flour, kefir and soda.
Separate small pieces from the dough, form them into flat cakes, lay out the filling and carefully seal the edges of the dough so that the filling does not fall out.
Heat the oil in a frying pan and fry the pies in small portions, as they will increase in size.

These pies are delicious both hot and cold.

Pies stuffed with carrots, eggs and onions

Salty pies are also very tasty from carrots.

For the test you will need:

a kilogram and a half of flour;
a packet of yeast (25 g);
cup hot water;
a glass of sparkling water;
a glass of vegetable oil;
salt.

For the filling you will need:

three eggs;
three small carrots;
one onion;
spices.

Cooking process:

Sauté onions and carrots in butter. Boil the eggs, cut into cubes, add to the carrots and onions.
Prepare a dough from yeast, a spoonful of flour and half a glass of warm water.
Salt the flour, pour out the dough and add hot (not boiling water) water. Then pour in mineral water and add vegetable oil little by little, knead the dough until it stops sticking to your hands and the walls of the bowl. If necessary, you can add more oil. Leave the dough under the film to rise for an hour or two.
Roll out nut-sized pieces of dough into circles, lay out the filling and seal the edges.
Immediately fry the pies in hot oil on both sides.

These pies remain fresh the next day, just warm them up in the microwave.

Potato dough pies with carrots and mushrooms, brushed with egg

You can treat your family to dinner with these pies. They can also be served with soup or broth.

Ingredients for the dough:

5 medium-sized potatoes;
100 grams of margarine;
50 milligrams of vegetable oil;
1 egg;
150 milliliters of milk;
70 grams of doge;
flour (approximately 300 g);
salt.

Filling ingredients:

5 carrots
200 grams dried mushrooms
1 small onion.

Cooking method:

Boil the potatoes, leave half a glass of potato broth. Make mashed potatoes, add margarine, vegetable oil and broth.
Boil the mushrooms, simmer with onions and carrots until tender.
Dissolve the yeast in heated milk and let it grow.
Add an egg to the warm potato mixture, pour in the yeast mixture and, adding flour, knead the dough, a little steeper than for dumplings. Leave in a place where there are no drafts to grow.
Form small pies from the risen dough and leave for a few minutes to rise.
Fry pies in large quantities oil in which they should float until browned on both sides.

Thanks to the potatoes in the dough, the pies come out very airy.

Pies brushed with egg can also be cooked in the oven. Pies according to this recipe for a long time stay fresh.

Puff pastry pies with carrots and chicken: step-by-step recipe

Recipes for puff pastry pies are very popular due to the minimal time required for their preparation. They are also very soft and tasty.

For preparation you will need:

ready puff pastry;
500 grams of chicken meat;
2 carrots;
spices.

How to cook:

Boil the chicken, cut into small pieces or cubes and fry with carrots in vegetable oil, adding spices.
Cut out squares from the puff pastry, add the filling with a spoon and pinch the edges of the pies so that they do not come apart during baking.
Using a silicone brush, brush the tops of the pies with yolk and water and immediately place in a preheated oven to bake. Baking time is about 20-30 minutes.

Pies according to this recipe can be served with broth on a festive table.

Delicious pies with carrots in the oven (video)

Carrot pies are perfect for giving to children at school or to your husband at work. They can replace a full lunch or dinner. You can make a variety of fillings with carrots, each time combining them with something else and thus getting a new taste of pies each time, the recipe of which will be begged by all your friends and acquaintances.

It is usually customary to prepare pies with some simple filling: meat, potatoes, cabbage, etc. But at the same time, do not forget about another light and delicious 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.

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 in a head, 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 sides 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 out 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 with any in a convenient way, they can be curly, or they can be ordinary, 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. For this, everyone mince pie you will have to immerse in oil and fry 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!

There are many recipes for making pies. And they all differ from each other in the quality of the dough and the taste of the filling. These pies turn out to be very fluffy thanks to the yeast dough and soft due to. It is kefir that prevents the pies from becoming stale the next day. It is enough to place cold pies in the microwave for 30 seconds so that they again take on the appearance of freshly baked pastries. The carrot filling can be made salty or spicy, but in these pies it is not only sweet, but also very aromatic due to the cinnamon. To make carrot pies delicious, you need to choose sweet and juicy carrots. If the carrots are bitter, neither sugar nor cinnamon will improve the taste of the filling.

Ingredients:

for test:

kefir 2.5% – 500 ml;
sugar – 2 tbsp. spoons;
flour - 4.5 cups;
yeast – 2 teaspoons;
heated water – 100 ml;
butter – 70 grams;
salt – 1 teaspoon.

For filling:

medium carrots – 6 pieces (about 700 g);
butter – 50 grams;
granulated sugar – 75 grams;
citric acid – 1/3 teaspoon;
cinnamon – 1/4 teaspoon.

for frying pies:

Refined sunflower oil – 150-200 ml.

How to make carrot and cinnamon pies:

The dough is prepared in a non-steamed manner. First, pour water heated to 30-32° into a cup and add yeast. Leave for 10 minutes to dissolve. Stir.

Pour warm kefir into a large bowl. Combine it with yeast. Add sugar and salt. Add melted butter.

Add flour.

Stir to combine with liquid ingredients. In order for the dough to rise well, it must be kneaded thoroughly.

Place it in a large bowl, cover with a lid or plastic bag. Place in a warm place. In two hours the dough will increase 2-3 times.

While the dough is rising, prepare the filling.

Grate the peeled and washed carrots on a fine grater. Transfer to a saucepan, add sugar and butter. Pour in 100 ml of water. Place the pan on low heat. Simmer until the carrots are soft, stirring the mixture periodically to prevent it from burning. When the carrots are soft, add cinnamon and citric acid.

You need to add enough citric acid so that the filling acquires a sweet and sour taste. Remove the pan from the stove and let the filling cool completely.

Your dough has most likely already risen. Place it on a floured table and divide into pieces.

Fold the edges of each piece towards the middle, and then turn the resulting bun over. Let the crumpets rise, covering them with a towel to prevent them from getting chapped.

Mash the bun with your fingers, making a flat cake. Place carrot filling in the middle.

Make the pies. Leave them to rise for 20-30 minutes.

Pour a 1 cm layer of sunflower oil into the frying pan and heat it. Check the seam of each pie, turn the carrot pie over, sealed side down, and give it a nice shape.

Place in the pan. Fry over medium heat until golden brown: first on one side, then turn over to the other side, and cook until done.

Transfer the finished pies to a paper napkin to remove excess fat. Cool until warm.

Pies with carrot filling are ready. Bon appetit!!!

Sincerely, Alina Stanislavovna.

The filling for carrot pies can be sweet or savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products.

Cooking features

Even a novice housewife can make the filling for carrot pies. For this culinary experiment to be successful, you need to know a few points and take them into account when preparing carrot filling.

So that the carrots in the filling have time to bake and become soft, they are grated. The filling will turn out even more tender if the carrots are not only grated, but also stewed. It is not necessary to boil the carrots to prepare the pie filling.
If the filling includes rice or other grains, it is boiled until almost completely cooked and only then combined with other ingredients. Meat, fish and eggs are also pre-cooked. Eggs are sometimes placed raw. This is done if there is a need to knit a filling that is too loose or crumbly.
The filling must be cooled before adding to the pies. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.

Carrots can serve as the basis for sweet or savory pie filling. Products with carrot filling can be fried or baked in the oven - they will turn out equally tasty and appetizing.

A simple recipe for sweet filling for carrot pies

Ingredients

carrots - 0.5 kg;
sugar - 100 g;
ground cinnamon - to taste;
butter - 40–50 g.

Cooking method:

Wash the carrots, peel them, and chop them on a grater with small holes. Press lightly to extract the juice. Drain the juice, but do not throw it away - it will be useful later.

Melt the butter in a frying pan and place the chopped carrots on it. Simmer over low heat for 5 minutes.

Add sugar, cinnamon and previously drained juice. Simmer a little more until excess liquid evaporated. Let the filling cool and use it to make sweet baked or fried pies.

Unsweetened carrot and egg filling

Ingredients

carrots - 0.5 kg;
chicken eggs - 2 pcs.;
water - 50 ml;
vegetable oil - 10 ml;
sugar - 5–10 g;
salt, spices - to taste.

Cooking method:

After washing and drying the carrots, peel and chop on a grater with large holes. Boil the eggs hard. Cool by placing under running water cold water. Remove the shell from them.

Place the carrots in a saucepan with heated vegetable oil and lightly fry over low heat. Dissolve salt and sugar in water, pour it into the carrots. Reduce heat and simmer the carrots until they are completely soft. By this time the water should have evaporated completely or almost completely. If there is any left, drain it. Place the carrots in a bowl and wait for them to cool.

Grate the eggs and add to the carrots. Season foods to taste and stir.

The filling prepared according to this recipe is suitable for snack pies. If you add fried onions or fresh greens to it, it will become even tastier. For satiety, sometimes boiled rice is added to this filling, but there should not be more of it than the main ingredient - carrots.

Filling for pies with carrots and onions

Ingredients

carrots - 0.4 kg;
onions - 100 g;
chicken eggs - 3 pcs.;
salt, spices - to taste.

Cooking method:

Peel the carrots and grate them coarsely. Remove the peel from the onion and cut into small cubes.

Hard-boil the eggs, cool under running cold water, peel and finely chop with a knife.

Heat the oil in a frying pan, fry the carrots until soft, transfer to a bowl. Add oil, place onion in a frying pan, fry it until golden brown, add to carrots. Add chopped eggs to the vegetables. Pepper and salt the filling, stir.

The filling according to this recipe is tender and juicy, and has a balanced taste. Almost everyone likes pies with it.

Filling for carrot and apple pies

Ingredients

carrots - 0.25 kg;
peeled apples - 0.25 kg;
sugar - 60–80 g;
lemon juice - 5 ml;
cinnamon - to taste;
butter - 30 g.

Cooking method:

After peeling, washing and drying the carrots, finely grate them. Wash the apples and pat dry with a napkin. Cut out the seed boxes and remove the peel with a knife. Grind the fruit on a coarse grater, mix with lemon juice. Connect applesauce with carrot.

Melt the butter in a water bath or in the microwave, pour over the apples and carrots. Stir. Add sugar and cinnamon, stir again.

The filling made according to this recipe has a balanced sweet and sour taste; many people will like it.

Filling for pies with carrots and dried fruits

Ingredients

carrots - 1 kg;
dried apricots - 50 g;
pitted prunes - 50 g;
raisins - 50 g;
refined vegetable oil - how much will be needed;
sugar - to taste.

Cooking method:

Place the dried fruits in a bowl, pour boiling water over them, and leave for 15 minutes. Drain the water and squeeze out the dried fruits. Cut the dried apricots and prunes into small strips, leave the raisins whole.

Grind the washed and peeled carrots on a grater with medium holes. Heat the oil in a deep frying pan, put the carrots in it, simmer over low heat until the carrots begin to fry. Add sugar and stir. Keep the carrots on the stove for another 2-3 minutes. Transfer to a bowl and cool. Combine carrots with prepared dried fruits and mix.

The filling for pies prepared according to this recipe is a real vitamin bomb. Even if your children or household members are lukewarm about carrots or dried fruits, they will still eat pies with such filling with great pleasure. The filling will become even healthier if the sugar in it is completely or partially replaced with honey.

Filling for pies with carrots and cabbage

Ingredients

cabbage - 0.3 kg;
carrots - 0.2 kg;
onions - 10 g;
tomato paste - 50 ml;
vegetable oil - how much will be needed;
water - how much will it take;
salt, seasonings - to taste.

Cooking method:

Coarsely grate the carrots, finely chop the cabbage. Peel the onion and cut it into small pieces.
Place the cabbage in a frying pan and add water. Simmer the cabbage until soft. Add water if necessary. If there is any excess liquid left, simply drain it.

Separately, fry the carrots and onions until golden brown, add the cabbage to them, and lightly fry it along with them. Salt, pepper, add tomato paste. Simmer the vegetables for 5 minutes. All you have to do is cool the filling, and it will be completely ready for making snack pies.

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Near our house there is a small personal plot, where we grow some vegetables, herbs and berries. They grow there and fruit trees, so in summer and autumn we harvest and cook from it delicious dishes. Now it's time to collect carrots. Do you know what I immediately decided to cook from it? Carrot pies in the oven, the recipe of which will delight and surprise even those who cannot call themselves a carrot lover. Meanwhile, it is very useful! See others on this site - I share the best with you. Today's topic of our meeting is carrots.

This vegetable is very necessary for my child. My son is studying at school, and there is now a very heavy load on the entire body as a whole, and on the eyes in particular. To maintain health and strengthen his eyesight, I prepare him carrot salads and sweet pies with carrots in the oven.

When I want to make baked goods even more healthy and diversify their taste, instead of sugar I add raisins, dried apricots, figs or prunes as a sweetener. The brightest in taste are baked goods that contain prunes. The aroma and taste of which overpowers the taste of carrots and such pies are eaten even by those who do not respect this vegetable.

I love experimenting in the kitchen, so I try new combinations every time. I think I’ll also write about them in more detail, but today I propose to get acquainted with the basic recipe for making carrot pies in the oven. The recipe, by the way, is simple, so try it for your health!

Ingredients

To prepare sweet carrot pies in the oven, you need the following products:

1 egg
2 tbsp. butter
half a teaspoon of salt
3 tbsp. Sahara
150 ml milk
2.5 cups flour
1 tsp dry yeast
2 carrots
1 tsp each sugar for each pie to sweeten the filling
egg for brushing pastries

How to cook carrot pies in the oven?

Let's start, of course, with cooking yeast dough. Today I will just briefly remind you how to cook it. I already wrote about that for pies in the oven. There you can get acquainted with all the secrets of its preparation that I know.

Pour warm milk into the flour, add the egg, sugar, salt and warm butter. Add dry yeast to the flour and knead into a soft dough. We leave it to rest for 1.5 hours, after which you can make pies from it.

Carrot filling for pies

Now a few words about the filling. To prepare it, you can use several options:

Peel the carrots and grate them on a medium grater. Sprinkle it with sugar.
We clean it, grate it and put it in a frying pan to fry for about 5 minutes until soft with a tablespoon of butter, sprinkled with sugar. After cooling, beat in the egg and mix.
Mix grated carrots with a small amount of sugar, raisins, dried apricots, figs or prunes. Dried fruits can be chopped or passed through a meat grinder.

Today I will use the most simple option, since I immediately said that we were preparing basic recipe, and we leave experiments in this area for the future.

Peel and wash the carrots.

Grate it using a medium or coarse grater if the vegetables are young.

Divide the dough into parts.

We make a flat cake from the dough, spread the filling with carrots.

Sprinkle with sugar.

We pinch the edges to form a pie.

Grease the baking dish with butter.

Place the pies in the mold.

Brush them with egg beaten with sugar. By the way, I already told you how to grease baked goods if you don’t have eggs. You can use this information, especially since the culinary experiment proved that all methods turned out to be good.

We leave them to grow (literally 5-10 minutes) and put the mold in the oven and bake sweet carrot pies in the oven for about 20 minutes at a temperature of 160 degrees.

Cool the finished baked goods and serve. I hope you enjoy the carrot pies in the oven.