Recipe: Pumpkin pie step by step with pictures | Handy.Recipes

Pumpkin pie

Cooked Pumpkin Kefir Patties

Time to cook: 120 minutes

Total Servings: 18

Nutritional Value

Here's a recipe for easy, soft pumpkin patties. The dough will delight you with its extraordinarily beautiful warm color, delicate flavor and aroma. Pumpkin pie pastry won't get stale for long, retaining its soft texture. For better preservation of these qualities on the next day after baking, put the cakes in a sachet and store in the refrigerator. I made them using a recipe by Margarita B. from Hanover, thank you very much.

Author of the recipe

Ingredients for the pumpkin pie and yogurt dough


  • Kefir - 150 ml
  • Sour cream - 100 g
  • Vegetable puree (pumpkin, cooled) - 60 g
  • Chicken egg - 1 pc
  • Salt - 1 teaspoon
  • Sugar - 1/2 teaspoon
  • Dough leavening agent (15g) - 1 sachet.
  • Wheat flour / Flour - 380 g
  • Vegetable oil - 25 ml


  • Turkey (boiled) - 180 g
  • Mozzarella (grate) - 130 g
  • cream cheese (can be changed for sour cream) - 1 tablepoon
  • Salt - to taste
  • Black pepper - to taste
  • Greens (I've got a dried one) - 1 teaspoon


  • Vegetable oil (for frying) - 200 ml

How to cook pumpkin pie and yogurt dough step by step with photos

Prepare pumpkin puree. Draw the pumpkin, remove the seeds and skin, cut it into big chunks, pour cold water and boil until tender under a lid (like regular potatoes), then pour the water off, put the pan with pumpkin (without the lid) back on the stove and let the rest of the liquid evaporate, then take it off, put the pumpkin into a suitable container and beat it with a blender until puree is smooth. I mashed it with a fork. Mix the flour with baking powder. In a bowl, beat the egg, add the kefir, sour cream, pumpkin puree, salt, and sugar. Add flour in batches. After kneading the dough, pour in vegetable oil. Knead the dough, it is soft and sticky to your hands, dust your hands with flour.

Sprinkle flour on a workboard, roll the dough in it, and knead it (it is sticky to your hands, you should not add flour). Form a ball, put into a clean bowl sprinkled with flour. Sprinkle flour on top of the dough as well. Cover and leave to rise for 1-1.5 hours at room temperature.

Prepare stuffing. Cut boiled turkey (any meat) in small pieces, grate cheese (you can use grated cheese), add cream cheese (you can replace it with sour cream), herbs, salt, pepper. Stir it all up. You can add fried onions to the stuffing, I didn't do it, since. к. grandchildren don't like them.

The dough was divided into 34 slices of 20g, I had 10g left (I made a small pie). Roll out 2 pieces of the same diameter (do not roll them), put 1 teaspoon of the stuffing on one cake.

Cover the second cake, flatten the edges, press the top of the palm of your hand, squeeze out the air and fasten the edges (sprinkle your hands with flour). Place the patties on baking paper, cover with cling film (so that the dough does not get stale).

Fry the patties on both sides in a large amount of well heated vegetable oil over medium heat (I have an electric oven, of the 6 positions, I fry on 4), until golden brown, try to turn the dough pieces several times per side (this way the dough has a slow tension, seams will not burst, the juice does not leak). During frying none of the patties are damaged, the seams do not burst. Lay out the patties on a paper towel.

Nutritional Value:

Whole Dish:
4104.8 Calories
117.1 g
271.3 g
317.4 g
Per Serving:
228 Calories
6.5 g
15.1 g
17.6 g
318.2 Calories
9.1 g
21 g
24.6 g

Meat, Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Eggs, Sour Cream, Green, Pumpkin, Cheese, Pepper, Mozzarella, Baking powder, Cream Cheese, Turkey, Cakes, Vegetable puree, Dough Patties

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