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 pans 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 Peeled carrots grate 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 remains of the orange onto the carrot and apple. Combine everything, add sugar and salt. And mix.
Heat a frying pan with oil (about 1 cm layer). Put carrots in it. Simmer covered for 25-30 minutes, occasionally glancing and stirring so as not to burn.
Cool the finished sweet carrot caviar to room temperature, and then use it as a filling.
Grate raw carrots on a coarse grater
Orange zest and juice makes the filling festively fragrant
Sweet fruit filling before stewing
Tips for cooking use
Do I need to boil carrots before stewing
I don't see any need for this. Of course, it takes more effort to grind raw carrots on a grater than to grate boiled ones. This may be important only for those whose hands hurt (then boil the carrot in its uniform, peel it and rub it).
What can be put in a sweet carrot filling
If you have nothing but carrots, butter, sugar and salt, they can do just that. At the same time, you can take butter and butter (it will be even better).
But, nevertheless, it is desirable to put in a carrot, at least an apple. Its sourness significantly changes the taste of stewed carrots for the better. With an orange or lemon, the carrot mass acquires a festive aroma. If there are no apples, then you can put seedless grapes, cranberries, nectarines, dried apricots, prunes into the filling.
Stewed carrots are delicious with the addition of ginger, chili peppers (hot red pepper), you can put a little black pepper (yes, in a sweet filling).
Salted carrot filling A salty version of carrot caviar, which can also be used as a filling for salted pies, pies, meat, vegetable, fish and pasta casseroles, is prepared in approximately the same way, only onions, black are put in carrots instead of apples, orange and sugar pepper (or red hot) and salt. Here is the recipe for salted carrot filling. http://amamam.ru/morkovnaya-ikra/
And yet - a recipe for cabbage filling (also very tasty). http://amamam.ru/nachinka-iz-kapusty/
How to apply carrot filling
The filling tastes slightly sour, with a light orange aroma, juicy, sweet. It can be used to make biscuit rolls
In fact, not all of us love carrot pies. For example, my husband will never eat such pastries, serve him pies with onions and eggs, the recipe of which you can see. But those who love carrot pies will definitely appreciate this recipe, because the pies are very juicy and sweet.
There are a few other great variations of the Carrot Pie recipe besides the suggested one, but they are just a continuation of this basic option. The fact is that you can sweeten carrot pies not only with sugar. We can reduce the amount of sugar added to each patty and add crushed dried apricots or raisins to the filling. It turns out quite unusual and tasty varieties of pies with carrots. I really like them, because in general I have tender feelings for dried fruits. Do not forget that such pies will be very useful for the body. After all, raisins and dried apricots, as well as other dried fruits, are a real accumulation of useful vitamins and elements. So, if you wish, you can diversify the traditional version of pies with carrots.
I can also note that the proposed pies on yeast dough will be excellent both baked in the oven and fried in a pan. You just need to decide how important the fat factor is for you, because I know a lot of girls who forgo fried pastries for their flawless waists. We will make pies in the oven. But remember that in both cases, the pies are very tasty. So for you, dear readers, a recipe for carrot pies with step-by-step photos.
You can also make a recipe Pies with cabbage which I posted earlier.
We will need:
For the test
Milk - 1.5 cups
Egg - 1 pc.
Yeast - 1 pack
Flour - 4-5 cups
Salt - 2 tsp
Sugar - 2 tbsp.
Butter - 50 gr
For filling
Carrots - 3-4 large pieces
Sugar - as needed
Raisins and dried apricots - optional
Cooking:
Knead the dough. To do this, we dilute the yeast in warm milk and let it disperse a little.
Beat eggs with sugar and salt, combine with melted butter. Add milk with yeast and at the very end slowly add flour. Knead the dough and leave to rise in a warm place for an hour, then punch down and let it rise again.
Three carrots on a coarse grater. Fry in oil, first without a lid, then under the lid. Salt a little. Carrots should not become very soft, that is, 10-13 minutes of frying will be enough.
From the total mass of the dough, we separate balls the size of a ping-pong ball and roll them into a circle, fill them with carrot filling. Enough 1 tbsp. with a hill. Or a little less if you're adding dried fruit. We also sprinkle 1 tsp. Sahara. We close the pie and lay the patties seam down on a baking sheet with parchment paper.
We bake pies in an oven preheated to 180C for about 25 minutes until golden brown. You can brush them first with a beaten egg.
Also, pies can be fried in a pan in a large amount of vegetable oil. Then we will get such pies.
Sincerely, Polya Rai.
Pies are among the most popular types of pastries among our compatriots. Most often they are cooked with meat, apples, jam, rice and eggs, cottage cheese, potatoes, cabbage. Carrots are not often used as the basis for a filler for such products, and in vain. Baking with this vegetable is tasty, juicy and healthy. The filling for pies with carrots 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 will be able to find an option among them to taste.
Cooking features
Even a novice 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 filling.
- So that the carrots in the filling have time to bake and become soft, they are ground on a grater. 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 contains rice or other cereals, it is boiled almost until cooked and only then combined with other ingredients. Meat, fish and eggs are also brought to readiness beforehand. Eggs are sometimes laid raw. This is done if there is a need to tie a too loose or crumbly filling.
- Before adding to the pies, the filling must be cooled. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.
Carrots can serve as the base for sweet or savory pie fillings. Products with carrot filling can be fried or baked in the oven - they will turn out equally tasty and appetizing.
A simple recipe for a sweet topping for carrot pies
- carrots - 0.5 kg;
- sugar - 100 g;
- ground cinnamon - to taste;
- butter - 40–50 g.
Cooking method:
- Wash the carrots, peel, chop on a grater with small holes. Squeeze lightly to squeeze out the juice. Drain the juice, but do not throw it away - it will still come in handy.
- Melt the butter in a frying pan, put the chopped carrots on it. Simmer over low heat for 5 minutes.
- Add sugar, cinnamon and previously drained juice. Simmer a little more so that excess liquid evaporates.
Allow the filling to cool and use to make sweet baked or fried pies.
Unsweetened carrot stuffing with eggs
- 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:
- Carrots, washed and dried, peeled, chopped on a grater with large holes.
- Hard boil the eggs. Cool by running under cold running water. Remove the shell from them.
- Transfer the carrots to a saucepan with heated vegetable oil, lightly fry over low heat.
- Dissolve salt and sugar in water, pour it into the carrots.
- Lower the heat and simmer the carrots until they are completely soft. By this time, the water should have evaporated completely or almost completely. If it remains, drain it.
- Transfer the carrots to a bowl, wait until it cools down.
- Grate eggs, put to carrots. Season 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, rice boiled until cooked is sometimes put in such a filling, but it should not be more than the main ingredient - carrots.
Stuffing for pies with carrots and onions
- carrots - 0.4 kg;
- onions - 100 g;
- chicken eggs - 3 pcs.;
- salt, spices - to taste.
Cooking method:
- Carrots, peeled, grate coarsely.
- Free the onion from the husk, cut into small cubes.
- Hard-boil the eggs, cool under running cold water, peel, finely crumble with a knife.
- Heat the oil in a frying pan, fry the carrots in it until soft, transfer to a bowl.
- Add oil, put the onion in the pan, fry it until golden brown, put it to the carrots.
- Sprinkle chopped eggs over vegetables.
- Pepper and salt the filling, mix.
The filling according to this recipe is tender and juicy, has a balanced taste. Almost everyone loves pies.
Stuffing for pies from carrots with apples
- 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:
- Carrots, peeled, washed and dried, finely grate.
- Wash the apples, blot with a napkin. Cut out the seed boxes from them, remove the peel with a knife.
- Grind the fruit on a coarse grater, mix with lemon juice.
- Combine applesauce with carrots.
- Melt the butter in a water bath or in the microwave, pour over apples and carrots. Stir.
- Add sugar and cinnamon, mix again.
The filling made according to this recipe has a balanced sweet and sour taste, it can appeal to many.
Stuffing for pies with carrots and dried fruits
- carrots - 1 kg;
- dried apricots - 50 g;
- pitted prunes - 50 g;
- raisins - 50 g;
- refined vegetable oil - how much will it take;
- sugar - to taste.
Cooking method:
- Put dried fruits in a bowl, pour boiling water over, leave for 15 minutes.
- Drain water, squeeze dried fruits. Cut dried apricots and prunes into small strips, leave the raisins whole.
- Grind the washed and peeled carrots on a grater with medium holes.
- In a deep frying pan, heat the oil, put the carrots in it, simmer over low heat until the carrots begin to fry.
- Add sugar, stir. Keep the carrots on the stove for another 2-3 minutes. Transfer to a bowl and chill.
- Combine carrots with prepared dried fruits, mix.
The stuffing for pies prepared according to this recipe is a real vitamin bomb. Even if your children or household are cool about carrots or dried fruits, they will still eat pies with such a filling with great pleasure. The filling will become even more useful if the sugar in it is completely or partially replaced with honey.
Stuffing for pies with carrots and cabbage
- cabbage - 0.3 kg;
- carrots - 0.2 kg;
- onions - 10 g;
- tomato paste - 50 ml;
- vegetable oil - how much will go;
- water - how much will go;
- salt, seasonings - to taste.
Cooking method:
- Coarsely grate the carrots, finely chop the cabbage. Onion, freeing from the husk, cut into small pieces.
- Put the cabbage in a pan, pour in the water. Simmer the cabbage until soft. Add water if necessary. If excess liquid remains, simply drain it.
- Separately, fry the carrots and onions until golden brown, transfer the cabbage to them, lightly fry it with them.
- Salt, pepper, add tomato paste. Simmer vegetables for 5 minutes.
It remains to cool the filling, and it will be completely ready for making snack pies.
Carrots contain many valuable substances that are not destroyed during heat treatment. The filling for pies from it turns out not only tasty, but also healthy. It will become even tastier and healthier if it is supplemented with dried fruits, cabbage, apples. Adding eggs or rice will make the filling more satisfying. Onion will give it juiciness.
A pie stuffed with carrots according to the recipe described below turns out to be especially tasty in a savory version. It will appeal to even those who are not lovers of boiled or fried carrots.
You can bake a pie according to the recipe from sweet unsweetened yeast dough or use any other that you like best. For example, if you choose puff pastry, you can give the dish airiness and even piquancy. In any case, the cake will be worthy of praise and will become a frequent guest on the home and festive table.
You can serve unsweetened carrot cake:
- hot - with milk or kefir;
- cold - with tea or hot chicken broth;
- as a side dish along with homemade meatballs.
Carrots have many useful properties, being a real storehouse of various vitamins and minerals. A pie with it can be used even in the nutrition of a small child from one and a half years old. The baby will be happy with such a delicacy and will definitely want supplements.
The recipe is very easy to prepare. Even if you are not enthusiastic about the cooking process, you will succeed in this culinary masterpiece without difficulty.
So let's get started.
We will need the following ingredients
To prepare a carrot cake according to our recipe for the filling, we need:
- 0.5 kg of carrots;
- 0.5 kg of onions;
- 4 chicken eggs;
- 0.5 cups of water (can be taken from the tap);
- 50 g butter;
- 1 tsp Sahara;
- salt and spices - to taste.
It is better to take carrots of the “carotell” variety. It is a variety of bright orange colored carrots with a rounded tip. The mass of one carotele is 200-250 g. Why do we choose it? Because it is the sweetest and most delicious of all varieties of carrots. Experienced housewives use this particular type for cooking according to various recipes. Try it yourself to appreciate all its benefits. You can buy it in the market.
For a recipe test, take:
- 0.5 l of milk;
- 1 liter jar of flour;
- 0.5 packs of yeast;
- 1 st. l. sunflower oil;
- 50 g butter;
- 50 g margarine;
- 1 st. l. Sahara;
- 1/4 tsp salt.
According to the recipe, eggs are not used in the preparation of dough for our pie, but we will need them for its lubrication and filling.
How to make carrot cake
Let's get started with the recipe for Carrot Pie.
1. To do this, dissolve the yeast with sugar in warmed milk and mix well.
Make sure that there are no drafts in the kitchen - they will prevent the future dough from rising. Remember that it is very capricious, and therefore you will need to handle it carefully. Do not hammer it with flour, but knead with gentle movements. Our grandmothers advise not even to make sharp sounds when working with dough. According to them, the dough is "scared", as a result of which it does not turn out so lively and magnificent. Practice shows that this statement is true, so we try not to make noise.
3. After 1.5-2 hours, after our dough has settled, sift the flour through a sieve to enrich it with oxygen and remove lumps.
4. Now melt the butter and margarine and, without letting them cool, mix together with flour and melted yeast, kneading the dough. Pour the flour little by little, mix with your hand, you can help yourself beat with your fist - 5-10 minutes.
5. When the dough begins to move away from the walls and “puff” (this means that it is saturated with oxygen), put it again, covered with a towel, for 1.5-2 hours.
6. When pie dough doubles or triples in size, place it on a table or baking sheet sprinkled with flour to cut. If you need to bake a large cake, you will need to sprinkle the bottom layer with starch.
7. Then lay out the filling and let rise in a warm place for 15 minutes. After that, brush with a beaten egg with a brush to make the finished pastry shine.
Preparing the filling according to a different recipe
1. To do this, wash and peel the carrots, then rub it on a coarse grater.
2. Now we make frying with it (we pass it) - we cook it like for soup.
The recipe for frying is the following: cut the onion into cubes (0.5 kg), sprinkle it with 1 tsp. Sahara.
After 1-2 minutes, add the grated carrot (0.5 kg) and continue to simmer it until golden brown. In a slightly cooled roast, three 100-150 g of salted cheese that you like. Then add dill, coriander and other spices of your choice.
3. Now in a separate container you will need to mix sugar and flour, sifted through a sieve. Do not forget to add baking powder according to the recipe.
4. Next, in a blender, mix the eggs with olive oil. If there is no olive, take sunflower, but the taste of the finished dish will turn out a little different. Here, add the flour mixture with your favorite seasonings and roasted onions, carrots and cheese.
5. Grind all this with a blender until you achieve a homogeneous mass. The filling is ready, it remains to place it in the pie.
6. To do this, we divide the dough into two parts: leave 2/3 on the bottom layer, and 1/3 on the top. We form the future pie from a large ball of dough and spread the filling on top. From a smaller ball we make several sausages, which we put on the filling and decorate the pie.
7. You can cook on a baking sheet or in a special form for baking. You can line it with parchment paper if you like. Experienced housewives simply grease the form with sunflower oil.
8. Put the resulting dough into the prepared form. When you put the dough in the oven (preheat it to 180 degrees), hold it ajar for 5 minutes. First place the cake in the oven on the third row, and when its bottom is browned, you need to lift it to the very top.
9. The dish is baked for 50 minutes. You can serve it to the table both hot and wait for it to cool. It is very convenient when the cake is cut into six to eight equal pieces.
You can cook such a carrot for a festive lunch or dinner, as well as for breakfast, just to please your family. The result will surely delight you with its rich taste and mouth-watering aroma.
Don't forget to leave a comment and bon appetit!
See related video:
CARROT PIES - VERY DELICIOUS
How to cook pies stuffed with carrots. Pies are a common pastry product, they differ in shape and filling. We advise you to cook pies with carrots. To do this, you need, first of all, the dough. You can make your own dough or buy ready-made dough. You can take it for pies, or you can take puff. And from this and from the other dough, the pies will turn out delicious, because the whole taste is in the filling. In addition to the test, you will need fresh carrots.
Peel the carrots, wash them well, it is better to take brightly colored carrots for cooking, they are usually sweet and fragrant. Carrots for filling in pies do not need to be boiled, we will cook it in the best way. Peeled carrots grate on a coarse grater, put in a preheated pan, greased with vegetable oil. No need to pour water, it is already juicy.
Without covering with a lid, stirring occasionally, warm the carrots for 15 minutes. This will be enough to make it soft. In addition, short cooking will allow you to save, which carrots are so rich in. Recall that carotene, which is contained in carrots, is absorbed only when consumed with fats. Therefore, before the end of cooking for five minutes, let's put a piece of butter in carrots, it will enrich it with fats and give a creamy taste. If the carrots are not sweet enough, add some sugar to them. Mix everything well and heat up.
The filling for pies with carrots is ready, before using it, it must be allowed to cool. Now we need to choose what shape we will give our pies. Usually sweet pies are made in the form of triangles or squares. This is what we will do, we will do both. Roll out the dough into a layer 5 mm thick and cut into squares, put the filling in the center of each square and wrap one edge to make a triangle. Pinch the edges in the form of a rope, or press the folded edges of the dough with the blunt side of the knife, retreating some distance from the edge. Get a triangle pie. To make square pies, roll out the dough and cut into squares, put the carrot filling on each and connect the opposite ends. In the center we fasten them a little and put a piece of dough in the form of a ball or decorate with a small piece of walnut or hazelnut.
Put the prepared pies on a baking sheet lined with baking paper, brush with beaten egg. Let them rest for 30 minutes and bake in an oven preheated to 220 degrees until golden brown. Carrot pies are ready.
