Filling is the main ingredient of pies. There are many varieties of it. Below is an instruction on how to make the original carrot filling. This will require simple ingredients and a little free time. Pies with this dressing will turn out juicy and tasty.

What you need

To prepare the filling, you need to prepare the following set of ingredients:

• carrots - 4 pcs. medium size;
• chicken egg - 2 pcs.;
• water - 30 ml;
• sunflower oil - 1 tbsp. l.;
• granulated sugar - 1 tbsp. l. (without slide);
• salt, seasonings - 1 pinch each.

Step by step recipe

To prepare the carrot-egg filling, you must do the following steps:

1. Rinse the carrots well, peel off the skin from it, dry it with paper towels.
2. Hard-boil the eggs, place in a bowl of cold water, remove the shell.
3. Grate the carrots, put them in a pan with hot vegetable oil, fry for about 3 minutes over low heat.
4. Mix water with salt and sugar, pour it into a pan with carrots. Simmer for 2 more minutes. Cool down.
5. If there is water left in the container, it must be drained.
6. Finely chop the eggs, mix with carrots. Season with spices.

Delicious and unusual carrot filling for pies is ready. It can be combined with any kind of dough։ it can be yeast, puff, or quite simple. Pies will turn out original, beautiful, appetizing.

Delicious and fragrant pies with carrots fell in love with many even during the war period, when there was a shortage of food, in particular sugar, and bright carrots had an excellent sweetening property. This useful root crop will help saturate the body with a number of vitamins and microelements, in particular carotene, which is indispensable for the good functioning of the visual organs. Carrots go well with other foods, so in baking they are often combined with cabbage, eggs, apples or sweet raisins.

There is nothing easier than making fried carrot pies that adults and children will surely like.

Their basis is yeast dough, for the preparation of which you should stock up:

• flour - 570 g;
• water - 1 tbsp.;
• dry yeast - 12 g;
• granulated sugar - 30 g;
• salt - a pinch;
• vegetable fat.

The filling is made from orange root vegetables and sugar. Pre-carrots are grated, mixed with sugar.

In preheated water, yeast should be diluted with granulated sugar. Separately, add salt to the sifted flour, after the yeast with liquid, knead until smooth. When the dough becomes the desired consistency, add a little vegetable fat to it, knead. For frying, you can not make the flour mass thick, otherwise it will be poorly fried inside.

When the dough comes up, pinch off small pieces from it, roll into a ball. After that, flat cakes are formed from these balls, filled with a sweet filling, pinched into a pie and fried in heated vegetable fat until golden brown. So that during modeling the flour mass does not stick to your hands, it is recommended to grease them with sunflower oil.

Delicious baked goods in the oven

If you want to surprise the household with light delicious pastries, cook pies in the oven. Sweet and juicy, healthy, they are suitable as a light snack for tea or compote.

The dough is prepared on the basis of:

• eggs;
• flour - 480 g;
• granulated sugar - 2 tbsp. l. with a slide;
• milk - 130 ml;
• yeast;
• margarine or butter - 50 g.

For the filling, grated carrots are ground with granulated sugar. In addition, you will need 1 yolk to lubricate the products on top.

In heated milk, the right amount of yeast with sand dissolves. Separately, flour is sifted in a slide, an egg, yeast that has come up and melted butter are introduced into it. An elastic dough is kneaded from the mass and sent to rest.

Separately, carrots are peeled and rubbed, mixed with sugar. The oven should be heated to 200 degrees. Formed pies are laid out on a baking sheet lined with parchment, smeared with beaten yolk and sent to bake until cooked.

With the addition of apples

Apples, which are mixed with the main component in equal proportions, will help make carrot pies even tastier. Such a muffin will fill the whole house with aroma, suitable for a festive and everyday table.

To prepare the test, stock up on:

• drinking sweet yogurt - 450 ml;
• wheat flour - about 900 g;
• granulated sugar - a tablespoon;
• salt;
• dry yeast - 15 g;
• butter - 80 g;
• semolina - a couple of teaspoons.

As a filling, apples and carrots are taken equally, a little cinnamon, granulated sugar and vegetable fat. Root vegetables with fruits are ground on a grater, mixed with spices.

From the declared components, a moderately thick yeast dough is prepared and sent to the microwave for 5-7 minutes at a temperature of 160 degrees. This will speed up the lifting process. At this time, you can turn on the oven to warm up by setting the temperature to 190 degrees.

Small blanks are laid out on a greased baking sheet and smeared with yolk. After the container is sent to the cabinet for about 35 minutes. Cool the finished pastry a little and serve, sprinkled with powdered sugar.

Lenten pies with carrots

Lean flour mass is prepared from:

• flour - 430 g;
• water - 180 ml;
• dry yeast - a small bag;
• granulated sugar - 30 g;
• salt.

Carrot filling for pies is diluted with a small amount of onion. Pre-vegetables are chopped and sautéed in a pan.

Small cakes are formed from yeast dough, filled with filling, the edges are pinched. If the blanks are baked in the oven, you can leave a small part of the middle of the pie open. Ready-made semi-finished products can be fried in a pan or baked.

Cooking with raisins

A delicious dessert is being prepared from yeast dough and sweet toppings:

• orange root - 7 pcs.;
• raisins - a couple of tablespoons;
• granulated sugar;
• vegetable oil.

Carrots are crushed with a blender or food processor, after which they are sent to heated oil and stewed until soft. Further, pre-soaked raisins are added to it, after cooling, granulated sugar.

The finished dough is rolled out into a layer. After it is divided into squares or circles, filled with filling. Pies are formed, which are then laid out on a baking sheet and baked in the oven until golden brown.

Stuffed with cabbage and carrots

To prepare the flour mass, stock up:

• wheat flour - 3 tbsp.;
• water and whey - 0.5 tbsp each;
• salt;
• granulated sugar - 25 g;
• live yeast - 25 g;
• egg;
• sunflower oil - 100 ml.

The filling is carrot, cabbage, onion, a little tomato paste and spices. In season, tomato paste is recommended to be replaced with fresh tomatoes. A little fresh herbs will not hurt, which will add a special flavor to pastries.

Only boiled water and cold whey are mixed in the container. Sugar and yeast are poured there. When the reaction starts, the liquid is poured into flour, mixed with egg, salt and butter. Not a steep mass is kneaded and sent to the heat.

Separately, vegetables are stewed in a pan - onions, carrots, cabbage. Tomato juice, pepper, greens are added to them.

Pies are formed from the dough and filling, which are recommended to be fried in a large amount of oil. Put on a napkin to remove excess fat, serve with fresh vegetable juice.

To prepare the filling, boil carrots, eggs, mix with butter and salt. If desired, you can add a little sugar.

For the dough, yeast is mixed in warm water with sugar, egg, salt, sugar and flour. Gradually pouring in vegetable fat, an elastic mass is kneaded. When it increases in volume (after about 60 minutes), it needs to be kneaded, then divided into portions, form pies. The edges can be pinched with beautiful teeth.

The blanks are laid out on a baking sheet, smeared with an egg and sent to bake in the oven for about 35 minutes at 180 degrees. The readiness of products can be recognized by the ruddy surface and by checking with a toothpick. If you wrap the pies in polyethylene, they will remain soft for a long time and will not get stale.

There are many recipes for pies. And they all differ from each other in the quality of the dough, the taste of the filling. These pies are very fluffy thanks to the yeast dough and soft because of. It is kefir that prevents the pies from becoming stale the next day. It is enough to put cold pies in the microwave for 30 seconds so that they again look like freshly baked pastries. Carrot filling can be made salty, spicy, but in these pies it is not only sweet, but also very fragrant due to cinnamon. To make carrot pies tasty, you need to choose sweet and juicy carrots. If the carrot is bitter, neither sugar nor cinnamon will ennoble the taste of the filling.

Ingredients:

for the 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 gr);
• 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 cook pies with carrots and cinnamon:

The dough is prepared in a steamless way. First, pour water into a cup heated to 30-32 °, pour in the yeast. Leave for 10 minutes for them to dissolve. Stir.

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

Pour in the flour.

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

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

While the dough is rising, prepare the filling.

Grate peeled and washed carrots on a fine grater. Transfer to a saucepan, add sugar and butter. Pour in 100 ml of water. Put the pot on a small fire. Simmer until the carrots are soft, stirring the mass occasionally so that it does not burn. When carrots are soft, add cinnamon and citric acid.

Citric acid should be put so much that the filling acquires a sweet and sour taste. Remove the pan from the stove, let the filling cool completely.

Your dough has most likely already risen. Put it on a floured table, cut into pieces.

Bend the edges of each piece to the middle, and then turn the resulting bun over. Let the donuts rise by covering them with a towel so they don't get chapped.

Mash the gingerbread man with your fingers, making a cake. Put the carrot filling in the middle.

Blind pies. Leave them to rise for 20-30 minutes.

Pour sunflower oil into a frying pan with a layer of 1 cm, heat it up. For each pie, check the seam, turn the carrot pie upside down, give it a nice shape.

Put on the pan. Fry over medium heat until golden brown: first on one side, then turn over to the other side, bring to readiness.

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

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

Sincerely, Alina Stanislavovna.

Have you tried various baking options and do not know how to surprise your family or guests? Bake a carrot cake! This dish does not require you to have the skills of a chef, and those who try it will be pleasantly surprised that delicious dishes can also be healthy. In addition, a healthy orange vegetable can be used as a filling for ordinary puff pastry or yeast dough pies.

Compound:

1. Carrot - 1.5 kg
2. Chicken eggs - 4 pcs.
3. Water - ½ tbsp.
4. Butter - 3 tbsp. l.
5. Sugar - 1 tsp
6. Salt - to taste

Cooking:

• Wash and peel the carrots, then cut them into small pieces and put them in a saucepan.
• Pour water into a bowl with carrots and add 1 tbsp. l. butter.
• Cover the pan with a lid and simmer the carrots in it until tender.
• When the carrot is ready, chop it, salt, add sugar and butter. Mix all ingredients well.
• Hard-boil the eggs in a separate bowl, cool them, peel and chop.
• Add chopped eggs to the resulting carrot mass. Mix everything again.

This carrot filling can be used to make yeast dough pies.

Compound:

1. Carrot - 0.5 kg
2. Chicken egg - 2 pcs.
3. Onion 1 pc.
4. Butter - 2 tbsp. l.
5. Sour cream - 100 ml
6. Lemon zest - 1/3 tsp

Cooking:

• First prepare the vegetables. Peel and chop the onion, wash the carrots, peel and grate on a coarse grater.
• Place the onion in the pan and fry a little.
• Add the prepared carrots and butter to the onion.
• To lightly fried vegetables in a pan, place eggs and cream.
• Mix everything and simmer until the excess liquid has evaporated.
• Salt and pepper the mixture. Add the grated lemon zest to the finished filling, mix everything again.

The filling is ready, you can bake a delicious savory pie.

Compound:

1. Flour - 1.5 tbsp.
2. Butter - 300 g
3. Chicken egg - 2 pcs.
4. Milk - 2 tbsp.

1. Carrot - 500 g
2. Chicken egg - 2 pcs.
3. Fat - 1-2 tbsp. l.
4. Sugar - 1 tsp
5. Salt - to taste
6. Egg (for lubrication) - 1 pc.

Cooking:

• First prepare the filling. To do this, peel and chop the carrots on a coarse grater, season it with salt and sugar.
• Prepared carrots need to be stewed a little in fat.
• Hard boil the eggs and chop finely. Add the prepared eggs to the stewed carrots.
• Now prepare the dough with the indicated ingredients. Roll out the finished dough into a layer about 25 by 30 cm in size.
• Place the filling in the middle of the layer, and pinch the edges over the filling on all sides.
• Put the resulting cake on a baking sheet, grease with a beaten egg on top.
• Decorate the pie with small scraps of dough.
• Preheat the oven to 200-210 degrees and place the cake there. Bake 30-40 min.

Sweet pastries with carrots

Compound:

1. Carrot - 500 g
2. Chicken eggs - 4 pcs.
3. Sugar - 200 g
4. Olive oil - 50 g
5. Flour - 160 g
6. Baking powder - 2 sachets
7. Salt - 2 pinches

Cooking:

• Wash and peel the carrots before you start making the pie.
• Cut the prepared carrot into small pieces.
• In a separate bowl, mix sugar, sifted flour, baking powder and baking powder.
• Place eggs and olive oil in a blender.
• Add seasoned flour mixture and carrots.
• Grind the entire contents of the blender until the oil becomes homogeneous.
• Line a baking dish with parchment paper. Pour the resulting dough into the prepared form.
• The oven must be heated to 180 degrees. Place the mold with the dough into the preheated oven. The cake should be baked for 50 minutes.
• To make the cake even more delicious, you can make a sauce for it. Take 100-150 ml of cream, add 1-2 tsp. honey and boil. The fire when cooking the sauce should be weak, and the sauce itself must be constantly stirred.
• When serving, cut the pie into several portioned pieces, pour over them with sauce and garnish with berries.

Delicate carrot cake with minced meat

Compound:

1. Flour - 300 g
2. Butter - 200 g
3. Chicken eggs - 4 pcs.
4. Carrots - 4 pcs.
5. Minced meat - 500 g
6. Vegetable oil - 3 tbsp. l.
7. Garlic - 2 cloves
8. Cream - 200 g
9. Greens - 1 tbsp. l.
10. Grated cheese - 150 g
11. Salt, ground black pepper - to taste

Cooking:

• Sift flour and mix with butter, egg and salt. Mix these ingredients into a dough. Wrap the resulting dough in cling film and refrigerate for 30 minutes.
• Carrots need to be peeled and cut into slices.
• Pour vegetable oil into a frying pan and fry the minced meat.
• Season the fried minced meat, add carrots to it and simmer for about 5 minutes.
• Lubricate the baking dish with fat and put the cooled dough into it.
• Prick the dough with a fork and lay the minced meat with carrots on top.
• Chop the garlic using a press. Mix it with cream, eggs and herbs. Pour the minced meat on top with the resulting mixture.
• Sprinkle the pie with cheese and bake at 200 degrees for about 45 minutes.
• When serving, sprinkle the finished pie with herbs.

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.

At present, when a variety of products are available from which you can make fillings for pies - a simple but very tasty carrot filling is undeservedly forgotten, but lean fried pies with carrots turn out to be very tasty and, most importantly, healthy.

Let's cook pies with carrots fried in a pan. For pies with carrots, you can take any dough, but in this case it is better to prepare a lean version of the yeast dough.

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Recipe for yeast dough pies with carrots

Dish: Pastry

Cooking time: 1 hour

Total time: 2 hours

Ingredients

• 200 ml water
• 550 g wheat flour
• 500 g carrots
• 11 g dry yeast
• 3-4 st. l. sugar in the dough 1 tbsp. l. + in the filling 2-3 tbsp. l.
• 5 g salt
• 2 tbsp. l. vegetable oil into dough

Step by step recipe with photo

How to cook fried yeast pies with carrots in a pan

1. Pour salt, sugar, oil into heated water up to + 32 degrees, add almost all the flour, 100 grams should be left for kneading and cutting the dough. Mix everything and knead the dough with your hands.

Send it to a warm place for 60 - 70 minutes.

Carrot filling for fried pies

2. While the dough is increasing in volume, grate the carrot and add sugar to it. The amount of sugar can be determined by taste and depending on how sweet the carrot is.

3. When the dough is ready, you can start sculpting pies with carrots.

4. Separate pieces weighing 60 - 70 grams from the dough. Make cakes and put the carrot filling in the center.

If it is too juicy, squeeze out the excess juice. Pinch the edges and turn seam side down.

5. Heat the oil in a pan and put the yeast pies in it.

After 6 - 7 minutes, turn them over to the other side and fry for the same amount.

When the lean carrot pies are fried on both sides, serve them on the table.

Carrot filling for pies, pies and rolls

Sweet carrot topping

Sweet carrot filling is good in itself, as a tasty and healthy dessert, and as a juicy, tasty filling for pies, rolls or pies.

Compound

for 3 baking sheets of pies or 2 pies

• Carrots - 3 large (0.8-1 kg);
• Orange or lemon - 0.5 (juice and zest) - not necessary, 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 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 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

Carrot filling is ready

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 onion, black pepper (or red pungent) and salt. Here is the prescription.

And yet - (also very tasty).

How to apply carrot filling

The filling tastes slightly sour, with a light orange aroma, juicy, sweet. It can be used to make or rolls from yeast dough (including store-bought), for, puffs from ready-made puff pastry, or for

Sweet carrot topping

Sweet carrot filling is good in itself, as a tasty and healthy dessert, and as a juicy, tasty filling for pies, rolls or pies.

Compound

for 3 baking sheets of pies or 2 pies

• Carrots - 3 large (0.8-1 kg);
• Orange or lemon - 0.5 (juice and zest) - not necessary, 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 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 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.

Carrot filling is ready

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).

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.

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.

1. 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.
2. 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.
3. 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 a 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

Ingredients

• 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

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:

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

Ingredients

• 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

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:

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

Ingredients

• 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

Ingredients

• 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.

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