Recipe: Bean and vegetable pies step by step with pictures | Handy.Recipes

Bean and vegetable pies

Cooked pies with beans and vegetables

Nutritional Value

Yeast dough pies filled with boiled beans and stewed vegetables. Hearty, nutritious, delicious. Try it!

Author of the recipe

Ingredients for pies with beans and vegetables:


Stuffing

  • Wheat flour / Flour - 100 g
  • Water - 100 ml
  • Yeast (fresh) - 20 g

Dough

  • Wheat flour / Flour - 300 g
  • Bran - 15 g
  • Water - 150 ml
  • Sugar - 2 teaspoon
  • Salt - 1 teaspoon
  • Corn oil - 2 tablespoon

Stuffing

  • Beans (Dark red beans TM "Agro-Alliance" Extra) - 100 g
  • Onions - 150 g
  • Sweet pepper - 150 g
  • Tomato - 200 g
  • Coriander - 1/2 teaspoon
  • Garlic powder - 1/2 teaspoon
  • Salt - to taste

How to cook bean and vegetable pies step by step with photos


Soak beans for 12-14 hours in water. I make pie filling from dark red beans ТМ "Agro-Alliance" Extra. Drain the beans, rinse and boil them until they are ready.

For sourdough mix warm water, flour and yeast. Put a container with sourdough in warmth for approach for 15 minutes. (cover the container with cling film or a lid)

The stew should triple in volume.

Dough. Add sifted flour, warm water, corn (or any vegetable) oil, raised stew, salt, sugar and bran. (It's better to use wheat or rye bran) Knead into a smooth, soft and pliable dough. Do not add all the flour at once. You may have to adjust the amount of flour. Cover a bowl with clingfilm and leave it in a warm place for 35-40 minutes to rise.

While the dough is rising, prepare the filling. Chop onions finely and fry in a very dry frying pan for a couple of minutes, stirring all the time.

Add diced bell peppers to onions.

Add the tomatoes. Stir the vegetables, turn down the heat to medium, cover the pan and stew the vegetables for 4-5 minutes. Because the vegetables are cooked under a lid, they stew rather than fry, and the filling is succulent.

Chop the boiled beans in a blender to a coarse crumb. Not mashed. I think the filling is more interesting that way.

Add the chopped beans to the stewed vegetables, stir, season with ground coriander and garlic powder. Season with salt to taste. Heat the stuffing for a few minutes over low heat. Remove from the heat. Let it cool.

The dough has risen. It has tripled in volume.

On a floured work surface, place the dough, knead and divide it into four equal parts. You can make one large tart, two medium sized tarts or several small ones. Shape as you wish! I make four round pies like Ossetian pies. Roll out each piece of dough into a 3-4 mm thick circle.

Put 1/4 of the filling in the middle of the circle.

Put edges of pie in "bag".

Turn the pie over and gently roll it out as thinly as possible.

Place the pies on a baking tray lined with Teflon sheets or parchment. Prick the pies with a fork all over the surface.

Cover with a cloth or thin towel and leave to rise in the heat for about 15 minutes.

Bake the pies in preheated oven at 180° for 20-25 minutes. You can grease ready pies with vegetable oil mixed with chopped greens. Or with fragrant vegetable oil. All done!

Nutritional Value:

Whole Dish:
Calories
2341.7 Calories
Protein
78.5 g
Fat
38.8 g
Carbohydrates
427.7 g
100g:
Calories
172.2 Calories
Protein
5.8 g
Fat
2.9 g
Carbohydrates
31.4 g

Salt, Onion, Tomato, Flour, Wheat Flour, Sugar, Onions, Coriander, Water, Vegetable, Bell peppers, Garlic Powder, Yeast, Baking, Beans, Bean, Bran, Corn Oil, Baked Goods, Pies

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