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

  1. Prepare foods for yeast-free pumpkin pies.
  2. Peel and wash the pumpkin . Grate on a coarse grater, sprinkle with 0.5 tbsp sugar and cinnamon. Mix
  3. Dissolve the butter in a preheated pan.
  4. Lay out the pumpkin, cover. Simmer over low heat, stirring occasionally, for 15-20 minutes.
  5. Mix flour with 3 tbsp sugar and salt. Stir sour cream with vegetable oil.
  6. Divide one egg into yolk and white. Add protein and 2 eggs to sour cream.
  7. Stir the sour cream thoroughly with the protein and 2 eggs.
  8. Quench the soda with vinegar, add to the sour cream with eggs, mix.
  9. Gradually adding flour, knead the dough.
  10. 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.
  11. Form a “dumpling”.
  12. Cover the baking sheet with foil and sprinkle with flour. Spread the patties seam down.
  13. Brush the yolk on the pumpkin pies. Bake pies at 180 degrees for 20-25 minutes.
  14. Yeast-free sweet pies with pumpkin are ready.

    Enjoy your tea!

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