Vegan pea pastries
Description
To make pea pastries, you'll need fairly simple ingredients. However, if whole grain flour specified in the dough recipe is unavailable, you can substitute it with rye flour or regular white wheat flour. Also, for this baking, whole peas aren't necessary—split peas will work just as well. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
First of all, soak the peas in cold water for 4-5 hours (or overnight). After that, prepare the remaining ingredients: peel the onion and carrots, and chop the dill.
- 2
Step 2
Soak the peas, then rinse them thoroughly. Cover with cold water (500 ml) and cook over medium heat for 50–60 minutes. During this time, the peas should soften and turn into a mashed consistency.
- 3
Step 3
Place the prepared pea purée into a deep bowl and let it cool slightly.
- 4
Step 4
Take part of the pea purée (150 grams) and place it in a bowl for preparing the dough. If you encounter any pea granules, mash them with a spoon.
- 5
Step 5
Pour water into the puree and, making sure the mixture is warm (temperature 30-35 degrees), add the yeast and sugar, then stir.
- 6
Step 6
After 5-10 minutes, the yeast will foam. After that, add the salt (0.5 tsp) and mix the liquid mixture.
- 7
Step 7
Add the previously sifted flour to the liquid base and mix the dough with a spoon. Keep in mind that you should not add all of the white flour at once; reserve 50–100 grams for the final kneading stage and subsequent handling of the dough.
- 8
Step 8
As soon as the dough starts pulling away from the sides of the bowl and begins to form a ball, add sunflower oil (2 tbsp) and finish kneading by hand.
- 9
Step 9
Place the resulting soft and pliable dough in a warm place for 30-40 minutes to proof.
- 10
Step 10
While the dough is resting in a warm place, prepare the filling. Finely chop the onion and carrot, then lightly sauté until soft in sunflower oil (1 tbsp).
- 11
Step 11
Add the previously sautéed vegetables, dill, and salt (½ tsp or slightly more) to the cooled pea purée, and mix well. You can also add any spices to taste in the filling for buns.
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Step 12
After the specified time, the dough will have increased in volume. Knead it with your hands and place it on a floured work surface.
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Step 13
For convenience, divide the dough into 2-3 parts, roll each into a log, then cut into small pieces. Shape the pieces into balls and flatten them with your hands into small rounds, making them slightly thicker in the center. You can roll the dough with a rolling pin, but it's not necessary as the dough is soft. Place portions of filling (1-2 tbsp each) onto the dough rounds.
- 14
Step 14
Shape the buns, place them on a baking sheet, let them rise for 5–10 minutes, and bake in a preheated oven at 180°C for 40–45 minutes.
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Step 15
During baking, the buns will acquire a pleasant golden color and a crispy crust. To keep the unleavened pea buns soft for a long time, store them in a bag after cooling them completely.
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Step 16
The cross-section shows that the dough for these buns bakes evenly and becomes airy, while the filling has a pleasant color and a slightly crumbly texture.