Pumpkin Patties
by Editorial Staff
Yeast-free sweet pies with pumpkin are a great option for fall tea.
Ingredients
- Pumpkin – 300 g
- Flour – 600-700 g
- Sour cream – 200 g
- Eggs – 3 pcs.
- Sugar – 3.5 tbsp
- Vegetable oil – 2 tbsp
- Butter – 40 g
- Vinegar – 0.5 tbsp
- Soda – 0.5 teaspoon.
- Salt – 0.5 teaspoon.
- Cinnamon – 2 pinches
Directions
- Prepare foods for yeast-free pumpkin pies.
- Peel and wash the pumpkin . Grate on a coarse grater, sprinkle with 0.5 tbsp sugar and cinnamon. Mix
- Dissolve the butter in a preheated pan.
- Lay out the pumpkin, cover. Simmer over low heat, stirring occasionally, for 15-20 minutes.
- Mix flour with 3 tbsp sugar and salt. Stir sour cream with vegetable oil.
- Divide one egg into yolk and white. Add protein and 2 eggs to sour cream.
- Stir the sour cream thoroughly with the protein and 2 eggs.
- Quench the soda with vinegar, add to the sour cream with eggs, mix.
- Gradually adding flour, knead the dough.
- Tear off a piece of dough the size of a small fist. Knead and stretch it with your hands into a cake. Put in the center 0.5 tbsp fillings.
- Form a “dumpling”.
- Cover the baking sheet with foil and sprinkle with flour. Spread the patties seam down.
- Brush the yolk on the pumpkin pies. Bake pies at 180 degrees for 20-25 minutes.
- Yeast-free sweet pies with pumpkin are ready.
Enjoy your tea!
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