Pies with pumpkin in the oven is a tasty and satisfying snack, and in exceptional cases, a substitute for dinner. Baked in the oven, they are not as fat as when frying in a frying pan, have an appetizing crust and delicious flavor.
Stuffing pumpkin for pies is not only remarkably tasty, but also useful. You can make it sweet and salty, and dozens of cooking options. Pumpkin is combined with berries, dried fruits, citrus fruits, vegetables, spices, greens, meat, poultry, cottage cheese sour cream. You can please any eater: and sweet tooth, and a lover of solid meat snacks.
Pumpkin Pies in the Oven - General Cooking Principles
For pumpkin pies in the oven, any dough is suitable: sponge or straight yeast, shortbread in butter or margarine, quick on kefir or sour cream, homemade or commercial puff. Baking in any case will be tender, light, very soft.
Products for the dough will require the most common: flour, milk, yeast, kefir, vegetable oil or margarine. In pumpkin stuffing for pies, you can take any pumpkin: raw, baked, boiled, fried, frozen.
The most useful, of course, raw pumpkin. It contains the most vitamins and beneficial substances for the body. Do not be afraid that the pumpkin is not baked. If you grate it on a fine grater, it will have time to steam in the oven while the dough is baked.
Pumpkin before cooking you need to wash, peel and grate or chop into pieces and cook. The finished pumpkin knead and use the stuffing.
As a rule, baked pies with pumpkin in the oven from 15 to 25-30 minutes. The baking temperature is from 180 ° to 200 ° C. A clean, dry baking sheet should be oiled (creamy or vegetable), put cakes on it and send to the oven.
Sweet pies with pumpkin in the oven on yeast dough
A simple recipe for yeast pies with a sweet pumpkin filling is traditional for Russian cuisine. The dough, cooked on the broth, it turns out delicious, long remains soft. For the flavor you can add citrus zest for flavor. Ingredients:
• four hundred grams of pumpkin;
• one and a half glasses of milk;
• bag of active yeast on 11g;
• two tablespoons of sugar in the dough, the same amount in the filling and syrup (a total of six spoons);
• three tablespoons of water for sugar syrup;
• four glasses of flour;
• two eggs;
• four tablespoons of sunflower oil;
• a pinch of salt;
• bag of vanillin or vanilla sugar;
• a pinch of cinnamon or ginger powder (optional, optional).
Prepare a dough for the dough. To do this, warm the milk and dissolve the yeast in it.
Add two tablespoons of flour and a tablespoon of sugar, mix everything.
Leave the brew warm for half an hour, covering it with a napkin.
Finely grate pumpkin, mix with sugar. You can add ginger or cinnamon.
In the broom gently hammer the eggs.
Add salt, sugar residues, vanilla sugar or vanilla, three cups of flour and two spoons of vegetable oil. Knead the dough first with a spatula, then with your hands.
Add another spoonful of butter and flour, knead the tender, non-sticky, soft dough.
Sprinkle the working surface with flour, cut the dough into small identical pieces.
Roll out the cakes, in the center lay out the stuffing and zashchipyvat seam. This should be done very carefully, so that the juice does not leak out and bake to the leaf when baking.
Grease the baking sheet with the rest of the oil, place the patties, leaving about 3 cm between them so that the dough will fit.
Proofing time - fifteen minutes.
Bake until browning.
While the pies are baked, boil the sugar syrup out of the water and two tablespoons of sugar. Boil the solution for no more than two minutes.
Put the finished pies on a platter, coat each with a syrup.
Pies with pumpkin and apples in the oven on the choux pastry
You can add a fragrant apple to the stuffing for pumpkin pies, and make yeast dough faster without boiling water, but boiling water. Get a real treat for sweet teeth.
• six hundred grams of pumpkin;
• large sweet-sour apple;
• six tablespoons of sugar (one - in the dough, the rest in the filling);
• half a pack of butter;
• cinnamon and vanilla (optional);
• three tablespoons of vegetable oil;
• three yolks;
• one and a half tablespoons of dry yeast; • a teaspoon of salt;
• a glass of boiling water;
• half a cup of warm water;
• four glasses of flour.
Prepare a quick yeast dough. To do this, combine in the cup three tablespoons of flour, salt, sugar, vegetable oil, pour boiling water.
Knead the choux dough, let it cool.
When the dough has cooled, pour half a glass of warm water, add yolks and yeast.
Gradually pour the flour, kneading a loose dough that is easily peeled off from the fingers.
Leave it for half an hour under the napkin in a warm place.
Pumpkin very finely cut into cubes.
Apples cut in the same way.
Dissolve the butter in a frying pan.
Put pumpkin and apples in it, sprinkled with sugar, cinnamon, vanilla.
Form the patties as described above.
Bake the pies in the preheated oven.
Pies with pumpkin and cottage cheese in the oven on sandy dough
For lovers of crumbly bakery baking, this recipe will be useful. Stuffing pumpkin for pies, cooked with cottage cheese, gives the dish a special taste and satiety. Used soft boiled pumpkin.
• three hundred grams of pumpkin;
• three hundred grams of cottage cheese;
• a handful of dried apricots;
• half a cup of sugar in the filling;
• two eggs;
• half a cup of sour cream;
• five three tablespoons of sugar (in the dough);
• 120 grams of butter or margarine;
• a pound of flour;
• A tablespoon of baking powder.
Cut the pumpkin into pieces and cook until soft.
While the pumpkin is boiling, pour the dried apricots with boiling water.
Cook the dough. Mix eggs with sugar.
Add soft butter or margarine, sour cream, mix everything thoroughly.
Combine the flour with baking powder and gradually pour into the egg-oil mixture, kneading the dough. It should be soft.
To dough rested, it must be kept in the refrigerator for half an hour or forty minutes.
While the dough is resting, dry the dried apricots and chop them very finely.
Mash the pumpkin.
Mix pumpkin, cottage cheese, dried apricots and sugar.
Form the patties.
Bake until golden brown.
Pies with pumpkin and prunes in the oven on kefir
Soft kefir dough is perfect for baking unsweetened pumpkin pies in the oven. Preparing dough in minutes. Ingredients:
• incomplete cup of kefir;
• two hundred grams of flour;
• three hundred grams piece of pumpkin;
• 150 grams of prunes;
• vegetable oil for frying pans;
• tablespoon of sugar;
• half a cup of sour cream;
• baking powder bag;
Flour gently sift into a cup.
Add salt and mix.
Pour kefir, add baking powder, mix again.
Pouring flour, hands knead the dough - not very hard, but not too soft.
Grate the pumpkin.
Prune cut into very thin strips.
Mix prunes, pumpkin and sour cream with sugar.
Cut the dough into pieces, roll out very thinly.
Form the pies like this: put the stuffing on one circle of dough, cover it with the second circle, carefully blind the edges.
Bake until a beautiful crust appears on the dough.
Savory pies with pumpkin, potatoes and meat in the oven
A hearty and delicious version of savory pastries. Such pies are similar to Tatar samsa and may well replace dinner. The recipe uses raw chicken fillet, but if you prefer, you can substitute red boiled meat.
• two hundred grams of pumpkin;
• two hundred grams of chicken pulp;
• two hundred grams of peeled potatoes;
• large bulb onion;
• vegetable oil (three spoons in the dough, two - in the filling);
• pepper, salt to taste (in the filling);
• two glasses of flour;
• half a cup of milk;
• two bags of yeast (22 grams);
• a teaspoon of sugar;
• half a spoonful of salt (in the dough);
• 70 grams of butter (optional);
• Egg for greasing pies.
Heat the milk, pour the yeast and sugar into it, mix.
Salt, drain the vegetable oil, mix again.
Sprinkle flour, quickly knead the dough.
Put the dough in a bag or wrap in foil, put in the fridge for a half to two hours.
Cut potatoes, meat and pumpkin in the same small cubes.
Mix all the components of the filling, salt, sprinkle with pepper, mix again.
Roll out the dough into a cake.
Place the filling in the center of the cake, and on top - a small piece of butter.
Sculpt triangular cakes, leaving a small hole in the center.
Bake at 170 ° for approximately 45 minutes.
Pies with pumpkin and vegetables in the oven on puff pastry
The finished puff pastry allows you to cook the hot pumpkin pies in the oven very quickly. It turns out delicious, and do not need to spend a lot of effort.
• two hundred grams of pumpkin;
• medium carrot;
• two hundred grams of zucchini or eggplant;
• three cloves of garlic;
• two spoons of sour cream;
• butter for the pan;
• salt, a mixture of peppers.
Vegetables cut into small cubes.
Chop the garlic with a knife or let go through the press.
All components of the filling to combine, salt, season with pepper and sour cream.
Simmer the stuffing in a skillet until ready, about 15 minutes.
Roll out the thawed dough and cut into squares.
From each piece of dough and a spoonful of the filling to form pies.
Bake until cooked.
Pumpkin Pies in the Oven - Tricks and Tips & Tricks
Oven before cooking baking must be heated. So the pies will be baked evenly, and you won't have to follow them for a long time.
Pumpkin patties are baked very quickly. If puff pastry is used, depending on the temperature in the oven, they can be ready in as little as 15 minutes.
In the filling for sweet pies with pumpkin in the oven, you can add cinnamon, vanilla, zest and citrus pulp. As an additional component to the pumpkin filling, you can use various dried fruits and berries, onions and celery, minced meat and garlic.
The simplest version of unsweetened, but very tasty pies, is grated fresh pumpkin pulp with roasted onions.
Serve pumpkin pies can be not only for tea. A great snacking option - pies with kefir, milk, broth, sour cream.