Home Blanks for the winter Puff pastry sorrel pie recipe. Recipe video: Sorrel puff pastry pie Sorrel puff pastry pie

Blanks for the winter

Puff pastry sorrel pie recipe. Recipe video: Sorrel puff pastry pie Sorrel puff pastry pie

Such useful product how sorrel is often deprived of attention to culinary experts, because how do we cook it? Well, in borscht, well, maximum in a salad, but there is so much vitamin A, potassium, iron in it. We urgently correct this injustice and prepare extraordinary sorrel pies.

Recipe for sorrel puff pastry puff pastry

Although it takes a lot of time for such a dough, it is worth it. Delicate crumbly and soft, it can be used for pies and pies with any salty filling.

Ingredients:

- 200 g;
egg - 6 pcs.;
water - 225 ml;
milk - 150 ml;
sorrel - 400 g;
butter- 600 g;
acetic acid 70% - 5 ml;
flour - 975 g;
salt - 10 g.

Preparation

Dilute salt and vinegar until dissolved in cold water, be sure to be cold. Beat 3 eggs and mix with water until smooth, and sift half the flour there, knead. The next thing is, again, exactly cold milk, now we knead the dough with it, and then another 300 g of the remaining flour and knead the dough, it should rest in the refrigerator for about half an hour. Now it is the turn of the oil, it should not be very soft, but not only from the refrigerator. Sift the remaining flour into it and knead so that it is evenly distributed, until the mass is homogeneous, we will also leave it in the cold to rest for 25 minutes.

The dough is already rested, we take it out and roll it out into a rectangle, only this must be done in such a way that the edges are slightly thinner than the middle of the layer. Put the cooled oil on this very middle, and wrap the edges on both sides with an envelope. Roll out slightly from the center to the edges and put in the refrigerator. We take it out, carefully roll it out and fold it in three, also in an envelope. We carry out such manipulations only 3 times.

In the meantime, the dough is in the refrigerator, let's prepare the filling. Wash the sorrel thoroughly and dry it, boil the eggs hard-boiled, grind the cheese, or grate it. We cut the leaves as small as we can, because the smaller the pieces, the more the filling will fit in one pie, the eggs can be chopped into cubes. We mix everything, but do not salt. Firstly, because the cheese is quite salty, and secondly, if you add salt, the sorrel will give out juice and the filling will turn into a slurry.

The finished dough can be cut into several strips and rolled out each separately, so it will be more convenient. We roll out and cut into squares, put the filling in the center of each such square and fix the edges, you can use a rectangle or a triangle, as you like, the main thing is that the edges are tightly glued, otherwise the filling may come out during baking. When the pies are stuck, put them on a sheet and grease with a beaten egg. We heat the oven to 200 degrees and bake for about 25 minutes.

Sweet sorrel pies made from puff yeast dough

Sorrel is often perceived as a participant in salty dishes: borscht, pie, salad ... But it turns out with it you can cook and sweet filling for pies. Why not? Sorrel is sour, we balance its taste with sugar and we get a wonderful summer, light filling.

Ingredients:

- 500 g;
sorrel - 400 g;
egg - 1 pc.;
sugar.

Preparation

Sorrel for such a filling should be dry and clean. We remove its thick legs, because they are much tougher and more acidic than leaves. If the leaves are large, then first we cut along, and then chop across with strips 1 cm wide. Let's take a little with a rolling pin to make it more pliable.

Roll out the dough into a rectangle to make it easier to cut into squares. Put sugar on each square, sorrel on top, if you do the opposite, then the sorrel will let the juice out and the pies will be like raw. For the same reason, sorrel is not immediately mixed with sugar. We pinch the edges with a fork, you just need to walk the teeth along the edge of the pie lying on the table. Lubricate the top of the pies with a beaten egg and bake until they are browned, the temperature in this case is not important.

With the arrival of spring and summer, the season of various tasty and healthy greens opens. One of them is sorrel. This sour herb is used to prepare many dishes, from salads and soups to various pastries. Let's pay attention to the last one! In this article, you will learn how to cook tasty pie with sorrel.

To help you 5 popular recipes, in which the cooking process is described clearly, in detail, step by step with a photo, and somewhere with a video.

I note right away that this article focuses only on sweet sorrel pies. There are other options, but the materials will be about them a little later. If interested, you can just subscribe to the contact page to keep abreast of new recipes.

A few words about sorrel

What's so interesting about sorrel pies? As everyone knows, sorrel has a sour taste combined with light herbal notes. This means that it can be used in place of lemon.

This versatile sourness is well complemented by sweet ingredients: sugar, jam, honey, etc. Sorrel also goes well with berries and sweet fruits, which smooth out the acidity and make the taste more versatile.

The second point concerns benefits. Sorrel is rich in ascorbic acid, flavonoids, iron and carotene. All this has a beneficial effect on our health. Agree that it is very pleasant to eat not only tasty, but also healthy dish.

Before you get to the recipes, I would like to recommend some more baked goods. I advise you to look there after reading this article.

Instead of a pie, you can bake and.
Here are great;
And here they are small;
Great article about;
And if you want something simpler, do it;

Recipes

Jellied delicious sorrel pie

Simple and very quick to prepare sweet jellied pie with sorrel. A minimum of ingredients and at the same time a very decent taste!

The main feature of this cake is that it is a shape-shifter, that is, after baking, we turn it over and get the look like in the photo above.

We cook without milk, kefir and other liquid dairy ingredients. To knead the dough, you only need eggs.

Ingredients:

Sorrel (fresh or frozen) - 200 g.
Wheat flour - 1 glass;
Sugar - 1 glass;
Chicken eggs - 3-4 pcs.
Powdered sugar for decoration;

Getting Started with Delicious Sorrel Pie

We wash the sorrel foliage, dry it and chop finely.

Drive eggs into a deep bowl, add sugar. If the eggs are small, then 4 of them will be needed.

Beat with a mixer until a homogeneous yellowish mass.

Pour in flour and beat again until tender, reminiscent of low-fat sour cream.

Grease the detachable form with high sides with oil, put the sorrel layer into it.

Pour out batter, evenly distribute it over the filling.

Preheat the oven to 170 degrees, send the pie into it for 30 minutes. Such a blush should appear.

When the cake has cooled down, carefully turn over the form, remove the sides. In general, we release the cake.

As a result, the bottom turned out to be the top. Decorate the peeping sorrel filling with powdered sugar.

Delicious yeast dough sorrel pie

If you want something fuller and more satisfying, I recommend baking a yeast cake with sorrel in the oven.

Delicate aromatic dough and sweet and sour oxalic filling with the addition of ground cinnamon.

delicious sorrel pie ingredients:

For the dough:

Wheat flour - 3 cups;
Butter - 200 g.
Dry yeast - 2 tsp;
Water (milk) - 130 ml.
Sugar - 3-6 tsp;
Salt - 1 pinch;
Vanillin - 3 pinches;

Sorrel - 550 g.
Sugar - 1 glass;
Starch - 1 tbsp. a spoon;
Ground cinnamon - 1 tsp;

Preparation

Let's start with the test. Stir yeast, a teaspoon of yeast and a pinch of salt in warm water. Leave for 15 minutes until foam appears.
Beat eggs in a cup, add vanillin, sugar and melted butter. Beat with a whisk or mixer.
Pour in the yeast mass to the egg-oil mass, mix well.
Gradually introduce flour, stirring first with a spoon, and then with your hands.
Knead smooth and elastic dough... Now it should be covered with a towel and left to rise for 40-60 minutes.
The dough has increased in size, now it needs to be kneaded well and divided into two pieces so that one is slightly larger than the second.
Grease a baking dish or baking sheet with vegetable or butter.
Roll out a larger piece of dough into a thin layer and put it in a mold, making sure to make the sides.
Cut the sorrel into small pieces, mix with sugar, cinnamon and starch.
Now you need to put the sorrel filling in the dough pan.
Roll out the remaining piece of dough just as thinly and place it on top of the filling. We pinch the edges tightly, if desired, you can decorate with some patterns from pieces of dough.
On top of the cake, you need to make 5-8 punctures with a knife to release steam. Preheat the oven to 180 degrees.
Close the pie in the oven for about 35 minutes until a delicious blush.

Shortcrust cake with sorrel

If you want to crunch something very tasty over a cup of tea, I suggest baking this wonderful shortbread cake stuffed with sorrel.

Such a cake is called "sandy", "bulk", "grated" - all definitions fit!

Ingredients:

Wheat flour - 2 cups
Butter (or margarine) - 190 g.
Chicken egg - 1 pc.
Sugar - 100-150 g (to taste)
Baking dough - 1 tsp
Sorrel - 400 g.

Cooking process

Since you don't need to do anything special with sorrel, let's go straight to the dough.
Sift flour and combine with baking powder.
Cut cold butter into cubes and grind into coarse crumbs with flour.
We drive one egg into this mass, add 3 tablespoons of sugar. Knead thoroughly until a homogeneous dense dough.
The dough must be divided into two equal parts. Put one in the refrigerator (to make it a little denser), and the second in the freezer for 30 minutes (we will rub it).
While you can do sorrel. Rinse it well, dry it and chop finely. Pour in the remaining sugar and mix well. During the time that the dough is infused, juice can flow out of the sorrel. If a lot of it forms, drain, as it will interfere with baking.
We take out the chilled dough from the refrigerator, distribute it on a greased baking sheet.
Now you need to evenly lay the sorrel on the cake base.
Remove the dough from the freezer and grate it on a coarse grater over the filling. The density of the crumbs is up to you, but I usually hide the filling completely.
We put the pie in the oven, preheated to 200 degrees, for 25-30 minutes. The dough should be golden and dry well.

Immediately cut the pie into portions, then let cool completely. We try, enjoy, treat the household.

This recipe can be slightly modified by replacing part of the butter with fatty sour cream. The dough will also be crispy, but with a delicate milky flavor.

Sorrel puff pastry pie

And this is the lightest and quick recipe, since by default we will use ready-made puff pastry.

The filling is the same: sorrel mixed with sugar.

Yeast puff pastry or yeast-free - at your discretion, in the first case, the cake will turn out a little thicker.

Required Ingredients:

Puff pastry- 400-500 g.
Sorrel - 500 g.
Sugar - 7 tbsp. spoons;
Starch - 2 tbsp. spoons;
Egg - 1 pc.
Cinnamon - 0.5 tsp;

Step by step cooking

The dough must be defrosted beforehand. Then it should be rolled out thinly and divided into 2 rectangular layers.
Rinse sorrel with water, dry, chop finely and mix with sugar, starch and cinnamon.
Grease a baking sheet or cover with parchment for baking.
Put the first layer of dough in a baking sheet, make sides on the sides.
Place the sorrel filling on this dough.
Cover the filling with a second layer and pinch tightly around the edges. On top of the entire area, we make several small cuts with a knife (so that the cake does not swell).
We turn on the oven at 200 degrees - let it warm up for now.
Drive in the egg yolk and brush over the top of the pie. This will add shine and more blush.
We send the pie to hot oven for 25 minutes until golden brown.

Yeast-Free Recipe

And here we have fluffy pie with sorrel, the dough of which is prepared with sour cream and without yeast.

Due to the juiciness of the sorrel, the pie is tender and slightly moist, which creates the feeling of “melting in the mouth”.

Ingredients:

Butter (margarine is possible) - 110 g.
Sour cream - 1 glass;
Wheat flour - 2.5 cups;
Baking soda - 1 tsp;
Vinegar 9% for extinguishing - 1 tsp (or slightly less);
Fresh sorrel - 350 g.
Sugar - 1 glass;
Egg for lubrication;

How to cook

Finely chop the sorrel and mix with half a glass of sugar. Let it soak and let the juice out for now.
Grind the softened butter with the remaining sugar. Add sour cream and mix thoroughly.
We extinguish the soda with vinegar, mix it in the sour cream mass.
Gradually add flour, knead homogeneous soft dough... Soft, elastic and non-sticky.
Divide the dough into 2 equal parts.
Grease the mold with oil. Roll out one piece of dough to fit the mold. We put it, we make small sides on the sides.
Drain the resulting sorrel juice, put the filling on the dough.
Roll out the second piece of dough thinner than the first. Cover the filling with it, fasten around the edges and make several punctures on top.
Beat the yolk, coat the cake with it.
We put the cake in an oven preheated to 180 degrees for 35-40 minutes until a gentle blush.

In a multicooker

If for some reason you do not want to bake the cake in the oven, then you can do it in the multicooker without any problems.

Most often, sorrel pies are cooked in a multicooker using jellied technology, that is, from batter... The basis can be kefir, milk, sour cream, yogurt and other fermented milk products.

The filling is made of sorrel and sugar, but at the same time it is crushed to a state of delicate greenish puree. If you wish, you can simply chop finely.

Ingredients:

Eggs - 2 pcs.
Vegetable oil (refined) - 90 ml.
Kefir (fermented baked milk) - 180 ml.
Flour - 250 g.
Baking powder - 1 tsp (or slaked soda);
Salt - 1 pinch;
Sugar - 240 g.
Sorrel - 1 large bunch;

Preparation

First, let's prepare the filling. Put the sorrel in a blender bowl, add 40 grams of sugar. Grind well, almost to a puree state.
Beat eggs, sugar and salt in a deep bowl. Pour kefir there.
Pre-mix the flour with baking powder, then gradually add to the kefir mass and stir constantly. You should get a flowing dough with a consistency reminiscent of thick sour cream.
Grease the multicooker bowl with plenty of oil. Pour in half of the dough volume.
Now you should evenly apply the filling. Top up and distribute the rest of the dough on the sorrel mass.
We close the multicooker, turn on the "baking mode" and wait 45-50 minutes. Readiness can be checked with a wooden toothpick, it should remain dry after the cake.

How to make a pie tastier

Here are some ideas and tips to help you diversify the sorrel tarts above.
The filling was the simplest everywhere, one might even say primitive. This is just an example. You can always add new ingredients to it.
Add raisins, dried apricots, pieces to the sorrel walnut... This will both smooth out the sourness and add new flavors.
Add apples and pears to the filling. They should be peeled, pitted, and then cut into small slices or cubes.
The taste will be simply great if you complement the filling with banana slices and lemon zest.
Chop the sorrel into small pieces, then mix it with a little honey and cinnamon.
You can also make similar cakes with frozen sorrel. It is very comfortable.

Here you can see video how to make a delicious sorrel pie

Greens are the first to appear on the shelves of markets and shops. She, and not berries and fruits, opens the season of the new harvest. Sorrel is the first spring greens and a useful component of soups, main courses and ... baked goods. What many do not even suspect, therefore, perhaps the recipe for the sorrel pie will be a discovery for some housewives.

Dessert and unsweetened, on a puff, liquid, biscuit, yeast base and from shortcrust pastry maybe a sorrel pie. Below are collected interesting and very tasty options of them: from classics with yeast to a recipe for a store-bought one. puff pastry for beginner hostesses.

Puff pastry

Sorrel pie made from puff pastry can be called baking for lazy people, because you do not need to bother with preparing the base (you can buy it in the store), and choose the filling both exclusively from sorrel and in combination with other ingredients, sweet or not.

Prescription list of products:

500 g puff (better than yeast dough);
400 g sorrel;
50 g butter;
1 egg;
30 ml of milk;
70 g of chopped peanuts.

Baking step by step:

Let two layers of dough lie down a little on the table in the room to make it easier to work with them;
Prepared (washed and sliced) green sorrel stew with a slice of butter. It is suitable, if desired, to salt and pepper (if it is not a dessert) or, on the contrary, add sugar;
Form a pie: put one layer of puff pastry on the bottom and sides, put the filling on it. Lubricate the edges with an egg whipped with milk (this way the dough sticks better), cover with another piece of dough on top, pinch the edges;
Make a couple of injections with a fork, walk over the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The duration of this process is on average 20 minutes.

Yeast dough recipe

Yeast dough sorrel pies are a classic of country cooking. They are baked with whole large pies or small pies that are so convenient for children to eat. Filled greens are often combined with rhubarb or sweet apples.

To bake a yeast sorrel pie you need:

225 ml of milk;
75 g sugar;
11 g dry instant yeast;
1 egg;
120 g butter;
500 g flour;
500 g sorrel.

Baking procedure:

Pour crystal sugar and dry instant yeast together, add lukewarm milk. Then add liquid, but not hot oil and beat in a raw egg... Sift the required amount of flour and knead a soft, not tight dough, which should be kept warm for about 45 minutes;
Stew clean and chopped sorrel with a small piece of butter and sugar to taste. The greens will darken and decrease several times in volume;
Line a pie pan with half of the dough, put the filling on it, close the top with the remaining dough, making a grate out of it, and bake for a little less than an hour (45-50 minutes) at 190-200 degrees.

A quick sorrel pie in the oven

This sorrel jellied pie is rightfully considered the most quick option baking.

The cooking process is similar to baking charlotte, only instead of apples as a filling - sorrel greens.

What to include in the pie:

5 eggs;
200 g sugar;
160 g wheat flour;
7 g baking powder;
200 g sorrel.

Baking steps:

Beat eggs with an electric assistant - a mixer, gradually adding sugar, into a lush foamy mass. Then change the whisk on the mixer to the dough attachment and add flour and baking powder at low speeds;
Put chopped sorrel on the bottom of the greased split form and pour on top biscuit dough... Cook at 180 degrees until "dry toothpick".
The cooled baked goods can be sprinkled with powdered sugar.

With sorrel and cheese

Unsweetened pastries with cheese and cheese filling are good both "just from the oven" and completely cooled down. The salty taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe involves the following ingredients:

600 g ready-made puff pastry;
300 g fresh sorrel;
160 g of white cheese (feta cheese, Adyghe and others);
1 egg for brushing.

Culinary processes:

Roll a piece of puff pastry into a flat round cake on a floured table;
Mix chopped sorrel and diced cheese together for the filling;
Put the filling in the center of the cake. Pull the edges of the dough to the center and pinch, leaving a hole in the middle.
Sorrel filling in pies always turns out juicy enough, in this regard, so that moisture evaporating during baking does not break the dough base, corn / potato starch is added to it (more often in sweet dessert pies) or make slots and holes to ensure free escape of steam.
Brush shaped baked goods with a raw, beaten egg and bake for 40 minutes until tender. Temperature range - 180 degrees.

With cottage cheese and sorrel

The grated pie on shortbread dough, known to many, is quite possible to bake stuffed not with jam, but with cottage cheese and sorrel. It will come out in a new way, tasty and original.

List of required products;

100 g butter;
100 g sour cream;
2 eggs;
100 g of sugar (50 g - in the dough, 50 g - in the filling);
350 g flour;
100 g of cottage cheese;
200 g sorrel;
50 g potato or corn starch;
salt to taste.

Baking progress step by step:

Mix melted butter, sour cream, eggs, beaten with sugar and flour, knead shortbread dough... Roll one part of it between two correspondingly sized sheets of parchment into a cake, the dimensions of which will cover the bottom and sides of the form for the future pie, roll the other into a bun and wrap with foil. Send both parts to the refrigerator for 20 minutes;
For the filling, combine cottage cheese, washed sorrel, chopped and chopped into strips, sugar and starch. The amount of sugar can be adjusted to your taste;
Line the mold with a frozen cake of shortcrust pastry, cut off the excess. Put the curd-sorrel filling, and rub the remaining bun and dough trimmings on it through a grater with large holes;
Until readiness, the indicator of which will be appearance pie, bake at 170-180 degrees.

With sorrel and egg

The originality of these pastries lies not so much in the filling or molding method, but in the preparation method. Do not cook the pie in the oven, but in a saucepan on the stove.

The proportions of products in the dough and filling will be as follows:

200 g flour;
125 ml of water;
4 chicken eggs(1 - in the dough, 3 boil for the filling);
150 g butter;
25 g of compressed yeast;
1000 g sorrel.

Preparation:

Combine water, yeast, egg, 50 g butter, flour and knead butter dough... Let it come up at a time when the minced meat is being prepared to fill the pie;
Melt an additional 50 g of butter in a frying pan and simmer washed and chopped sorrel leaves in it. Then push them through a sieve or beat them in a puree with a blender;
Roll out the dough into a rectangular cake, grease with sorrel puree, sprinkle with chopped boiled eggs, roll into a roll, which is closed in a ring;
In a saucepan, melt a little butter, put the ring in it and put on fire. When the cake is browned on one side, turn over to the other. Add oil if necessary.

Sweet sorrel pie

A simple but at the same time unique recipe for a sweet cake stuffed with sorrel, on yeast dough, which has a sandy structure, will surprise you with its sweet and sour taste and will not leave anyone indifferent.

For a sandy yeast base and sorrel filling you need:

200 g butter;
400 g wheat flour;
125 ml of drinking water;
15 g dry yeast;
10 g sugar;
3 g salt;
500 g fresh sorrel;
100 g of crystalline sugar;
10 g starch.

How to bake:

Heat the filtered water to a pleasantly warm temperature, but not scalding your hand. Pour sugar and dry yeast into it, stir until all crystals are dissolved and a cloudy liquid is obtained. Leave the yeast to come alive;
In the meantime, you need to turn the soft butter, along with a pinch of flour and butter at room temperature, into butter crumbs;
If the hostess decides to replace the butter with margarine when kneading any dough, then salt can not be added, since it is present in the required amount in this product. And, of course, you should give preference only to high-quality margarine.
Pour yeast into the resulting crumb, which by this time (after 10-15 minutes) will have time to come to life and foam. Quickly knead the dough, collect it in a bun, which is left warm to fit under a towel for 40 minutes;
The sorrel filling for the pie is prepared as follows: wash the green leaves, dry them, chop them into strips and put them in a suitable bowl. Then sprinkle everything with sugar and crumple it up with your hands;
Dividing the lump of dough that has come up equally, line the bottom of the mold (27 by 37 cm) with it, sprinkle the surface with starch and distribute the filling. Cover the filling on top with another layer of the remaining dough, pinch the edges and make holes for the unhindered escape of steam;
Now all that remains is to bake in the oven at 180 degrees. This will take about half an hour.

Since these greens in themselves are quite juicy, during baking, all that remains is to preserve this juiciness.

Only young sorrel leaves should be used. They are more juicy and have less acid, which also has a bad effect on the absorption of calcium by the body;
Before you put greens in a pie or combine the filling with other ingredients, you need to crumple it well with your hands or put it out;
It will not be superfluous to add a little starch, which will bind moisture and prevent it from evaporating, drying the filling.

Puff pastry sorrel pie - quick tasty vitamin baked goods. You don't have to mess around with the dough or the filling. We buy puff pastry in the store (and many always have it in the freezer, just in case), we collect sorrel in the forest, in the garden, or we also buy it and start preparing an excellent pie.

Ingredients:

sorrel - 300 g (large armful)

puff pastry - 500 g

granulated sugar - 5 tbsp. l.

chicken egg - 1 pc.

flour - 2 tbsp. l.

Puff pastry sorrel pie recipe:

Sort the sorrel first, choose the grass and leaves with flaws. Rinse under running water, put on a newspaper and let dry.

Using scissors, coarsely chop the sorrel leaves into a saucepan, cover with granulated sugar and stir. The amount of sugar may vary slightly according to your preferences, I put 5 tbsp. l., it turns out sweet, but not cloying.

Let stand for a few minutes while you do the dough.

The dough must first be laid out of the freezer and allowed to defrost, this takes 20-30 minutes at room temperature... Puff pastry can be used both yeast and yeast-free.

Lightly dust the work surface with flour. Using a rolling pin, roll out the first sheet of dough (I have 2 such sheets in my package) into a thin rectangular layer.

Put the dough in a rectangular baking dish or on a baking sheet (I additionally used a silicone mat to prevent the cake from sticking).

Departing from the edges, 1-1.5 cm, put the sorrel filling on the dough.

Cover the top with a second sheet of dough, also rolled out, pinch the edges well and pierce the dough in several places with a fork, allowing steam to escape during cooking.

Gently break the egg and separate the yolk from the white. Lubricate the surface of the cake with egg yolk using a silicone brush (we don't need protein).

Put a cake pan in an oven preheated to 170 degrees. Bake for about 20 minutes. The dough should rise and brown on top.

OK it's all over Now!

Allow the finished sorrel pie to cool slightly, then cut into pieces and serve warm for tea, although the next day, already cold, it is also very tasty.