Pies are among the most popular baking types among our compatriots. Most often they are cooked with meat, apples, jam, rice and eggs, cottage cheese, potatoes, cabbage. Carrots as a basis for a filler for this sort of products are used infrequently and completely in vain. Baking with this vegetable is tasty, juicy and healthy. Stuffing for carrot pies can be sweet and savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products. There are so many recipes for carrot filling for pies and smaller dough products that even the most fastidious gourmet can find an option to their liking.
Cooking Features
Even a beginning hostess can make a filling for carrot pies. In order for this culinary experiment to succeed, you need to know a few points and take them into account when preparing carrot filler.
- In order for the carrots in the filling to bake and become soft, it is ground on a grater. The filling will be even more tender if the carrots are not only grated beforehand, but also extinguished. Boil carrots for cooking pie filling is not necessary.
- If rice or other cereal is included in the filling, it is boiled until almost ready, and only then combined with other ingredients. Meat, fish and eggs are also pre-cooked. Eggs are sometimes laid and raw. This is done if there is a need to bind a loose or crumbly filling.
- Before adding to the patties, the filling must be cooled. Otherwise, it will disintegrate the dough, making the patties unappetizing and tasteless, resembling rubber.
Carrots can serve as a base for sweet or savory patties. Products with carrot filler can be fried or baked in the oven - they will be equally tasty and appetizing.
A simple recipe for a sweet filling for carrot pies
Composition:
- carrots - 0, 5 kg;
- sugar - 100 g;
- ground cinnamon - to taste;
- butter - 40-50 g.
Method of preparation:
- Wash carrots, peel, chop grated with small holes. Slightly squeeze to squeeze the juice. Juice drain, but do not throw away - it is still useful.
- Melt butter in a pan, put chopped carrots on it. Stew on low heat for 5 minutes.
- Add sugar, cinnamon and previously drained juice. Extinguish a little more so that the excess liquid evaporates.
Allow the filling to cool and use to make sweet baked or fried pies.
Unsweetened filling of carrots with eggs
Composition:
- carrots - 0, 5 kg;
- chicken eggs - 2 pcs .;
- water - 50 ml;
- vegetable oil - 10 ml;
- sugar - 5-10 g;
- salt, spices - to taste.
Method of preparation:
- Carrots, washed and dried, cleaned, chopped on a grater with large holes.
- Eggs boil hard boiled. Cool by placing under a stream of cold water. Take the shells off them.
- Put the carrots in a saucepan with hot vegetable oil, lightly fry over low heat.
- In the water, dissolve the salt and sugar, pour it into the carrots.
- Reduce heat and simmer carrots until it is completely soft. Water by this time should evaporate completely or almost completely. If it remains, drain it.
- Put the carrot in a bowl, wait for it to cool.
- Rub the eggs, put them to the carrots. Season the products to taste and mix.
The filling prepared according to this recipe is suitable for snack pies. If you add fried onions or fresh greens in it, it will become even tastier. For satiety, rice cooked to readiness is sometimes put into such stuffing, but it should not be more than the main ingredient - carrots.
Stuffing for pies with carrots and onions
Composition:
- carrots - 0, 4 kg;
- onions - 100 g;
- refined vegetable oil - how much will go;
- chicken eggs - 3 pcs .;
- salt, spices - to taste.
Method of preparation:
- Carrots, peeled, coarsely rub.
- Free the onion from the husk, cut into small cubes.
- Boil eggs hard, cool under cold running water, peel, finely chop with a knife.
- Heat the oil in a pan, fry carrots on it until soft, put them in a bowl.
- Add the butter, put the onion in the pan, fry it until golden brown, put it to the carrots.
- Pour the chopped eggs into the vegetables.
- Pepper and salt stuffing, mix.
The filling according to this recipe is tender and juicy, has a balanced taste. Pies with her like almost everyone.
Filling for carrot pies with apples
Composition:
- carrots - 0, 25 kg;
- peeled apples - 0, 25 kg;
- sugar - 60-80 g;
- lemon juice - 5 ml;
- cinnamon - to taste;
- butter - 30 g.
Method of preparation:
- The carrots are cleaned, washed and dried and finely grated.
- Wash apples, blot them with a napkin. Cut the seed boxes out of them, remove the peel with a knife.
- Chop fruits on a coarse grater, mix with lemon juice.
- Combine apple puree with carrot.
- Melt the butter in a water bath or in a microwave, pour to the apples and carrots. Stir.
- Add sugar and cinnamon, mix again.
The filling made according to this recipe has a balanced sweet-sour taste, which many people will like.
Stuffing for carrot and dried fruit pies
Composition:
- carrots - 1 kg;
- dried apricots - 50 g;
- pitted prunes - 50 g;
- raisins - 50 g;
- refined vegetable oil - how much will go;
- sugar - to taste.
Method of preparation:
- Dried fruits put in a bowl, pour boiling water, leave for 15 minutes.
- Drain, squeeze dried fruits. Cut dried apricots and prunes into fine straws, leave the raisins whole.
- Chop washed and peeled carrots on a grater with medium holes.
- In a deep frying pan, heat the butter, put the carrots in it, simmer over low heat until the carrots begin to roast.
- Add sugar, mix. Hold the carrots on the stove for another 2-3 minutes. Transfer to a bowl and cool.
- Combine carrots with prepared dried fruits, mix.
The pie filling prepared according to this recipe is a real vitamin bomb. Even if your children or households are cool to carrots or dried fruit, they will still eat pies with such filling with great pleasure. The filling will be even more useful if the sugar in it is completely or partially replaced by honey.
Filling for carrot-cabbage pies
Composition:
- cabbage - 0, 3 kg;
- carrots - 0, 2 kg;
- onions - 10 g;
- tomato paste - 50 ml;
- vegetable oil - how much will leave;
- water - how much will leave;
- salt, seasonings - to taste.
Method of preparation:
- Coarsely rub the carrots, finely chop the cabbage. Onion, freed from the husk, cut into small pieces.
- Put the cabbage in the pan, add water. Stew the cabbage until soft. Top up water if necessary. If excess liquid remains - just drain it.
- Separately fry the carrots and onions until golden, shift the cabbage to them, lightly fry them with them.
- Salt, pepper, add tomato paste. Stew vegetables 5 minutes.
It remains to cool the filling, and it will be fully prepared for preparing snack pies.
Carrots contain many valuable substances that are not destroyed by heat treatment. Stuffing for pies from it turns out not only delicious, but also useful. It will be even tastier and healthier if it is supplemented with dried fruits, cabbage, apples. Adding eggs or rice will make the filling more satisfying. Onions will give her juiciness.
