Pie with sorrel from yeast dough. Pies with sorrel fried in the oven. Pies with sorrel - a recipe from yeast dough in the oven

From fresh sorrel you can cook not only soups, but also delicious pies. Pies can be sweet and savory. You can use yeast dough or, for lack of free time, prepare kefir patty dough. It is easy to prepare such a dough. Shall we start?

We will prepare the products for the preparation of sweet fried pies with sorrel according to the list.

Pour kefir into a container, add egg, sour cream, sugar and salt. Mix until smooth.

Add vegetable oil, mix.

Add half of the sifted flour and soda, stir.

Gradually add flour. As soon as the dough gathers into a ball, put it on the table, a little dusted with flour. Knead the dough a little on the table, trying to add flour to a minimum so as not to clog it. The finished dough is soft, slightly sticky to the hands.

Lubricate hands and dough container with a small amount of vegetable oil. We place the dough in a container, cover with a film and leave for 20-30 minutes to “rest” so that in fried dough there was no taste of soda.

We are preparing the stuffing. We wash the sorrel, dry it. We cut the stems, cut the leaves into strips and put them in a container. Now you need to reduce the filling in volume, for this we put the container with sorrel in the microwave for 1-2 minutes at full power.

This is how my sorrel decreased in volume. I set it for 1.5 minutes at a power of 750 watts. Alternatively, sorrel can be mashed a little with your hands.

We lubricate the table vegetable oil, spread the dough and divide it into equal pieces. I divided it into 10 parts.

Roll each piece into a ball and place on a greased surface. While working with one piece of dough, cover the rest with a film. Sprinkle the table a little with flour, since the dough is a little sticky, put the ball of dough and knead it into a cake with a diameter of about 14 cm, pour 1-2 tsp. Sahara.

Lay out the filling. Dip your fingers in flour and carefully close the edges of the pies.

Pour enough vegetable oil into the pan so that when baking it reaches half the pie, heat it up. Put the formed first batch of pies in the pan with the seam down. The pies will expand as they cook. Fry the pies over medium heat on one side for about 3-4 minutes.

Then turn over and fry on the other side. Ready pies lay out on a paper towel.

Soft, ruddy, sweet fried pies with sorrel are ready. We immediately serve them on the table and invite loved ones to the table to treat ourselves to delicious pies with juicy sweet and sour filling.

Hello everyone!

You have landed on a blog that has a lot of delicious recipes. And today we will talk about one of them. Because we will make sorrel pies. In sorrel season, some do not know what to do with it. Sorrel is actually a weed. For many, it grows just like that. And the imagination does not go further for many. Therefore, this article is written in order to tell you how to use great recipes dispose of a tasty plant.

In the article you will find:

The sorrel filling is fantastic. This is probably one of the juicy herbs that you can stuff into the filling. This plant Might be a great alternative to spinach. After all, spinach is an expensive product. Even some types of sorrel are called spinach. As a result, we got very tasty and juicy pies with sweet and sour filling. It will blow your mind, I assure you.

Sweet sorrel filling: no secrets

Before we start cooking pies, I would like to begin with you to analyze the process of preparing a wonderful filler. From the fact that our plant is very juicy, then the product will turn out the same. Let's consider one of the options.

You will need 2-3 large bunches of sorrel. It needs to be washed first. We wash each leaf under running water on both sides. Therefore, you need to remove the thick legs, leave the leaves themselves. I do this because the leg is much harder and more sour. It seems to me that it will not be very pleasant to have such surprises in pies.

If you still decide to use the legs, then they need to be boiled separately from the leaves. To make them softer and less acidic.

Now we grind the plant. Cut first along, and then across. Cut into slices 1 cm wide. You can thinner.

Fill all this richness of vitamins with boiling water. The leaves immediately begin to fade. They are very gentle.

Let's interfere a little. And immediately you need to drain the water. We squeeze as much water as possible. The sorrel has decreased in volume.

If after decanting, water remains, then we additionally squeeze the plant. There should be no liquid in the filling. Otherwise, the pies will fall apart and the juice will flow onto the baking sheet. And they will burn.

That's all. The filling is ready for further preparation. If you have ready dough, then you can immediately start sculpting pies. In previous posts, I dealt with the topic of secrets.

Delicious fried pies with sorrel: the dough will be yeast-free

The plant used is very hard to plant when heat treatment. Therefore, do not look at the initial volume. The yeast dough takes longer to cook, so we will use kefir as a base. And we'll bake pies.

Keep in mind that with this filling you can do it even on puff, even on yeast dough.

We will need:

• Fresh or frozen sorrel - 600 grams
• Kefir (3.2%) - 300 milliliters
• Flour - 350 grams
• Vegetable oil - 4 tablespoons (in the dough)
• Salt, sugar - 1 teaspoon each
• Sugar for 1 pie - 1 teaspoon
• Soda (or baking powder) - also 1 teaspoon

As you can see from the list of products, I do not use eggs for dough. I did it consciously. Because they make it heavier. And we need to make it as lush as possible. Some recipes recommend adding eggs when the pies are fried. But I still advise not to add. See for yourself, it's all optional. You can beat an egg.

Cooking steps:

1. Let's start with the preparation of the filling. As mentioned earlier, the plant is greatly reduced in volume by heat treatment. First of all, carefully wash the sorrel. We get rid of the hard legs, leaving only the leaves. Now we cut not very small.

2. And then what do you ask? And then we pour boiling water over these leaves. Literally for 30 seconds. So to speak, so that they boil a little. And after we drain the water, you will clearly see how the volume has decreased significantly. Once drained, it is advisable to compress with your hands to get rid of excess moisture. In this case, we have enough fillings for 5-6 pies. We will put half a tablespoon.

The leaves themselves are moist and juicy. And we do not need additional liquid inside the pie.

Test preparation

3. First, mix kefir with vegetable oil. Then add salt, sugar and soda there. Mix again.

4. Next, sift the flour and knead the dough. It should be soft enough not to stick to your hands. The dough should be easy to knead. Not to be tight. Weight, which is indicated in the list of ingredients, is indicative.

Remember! In any recipes, the weight of flour is always indicated as an approximate. V batter You can add flour. But already in the pebble it is no longer possible to add moisture.

5. When the batch is finished, let the dough rest for 15 minutes. Cover the bowl with a towel or cling film.

6. Left for small things. Blind and bake pies. Tear off small pieces from the dough. You can choose the size if you wish. Just remember that during baking, the pies increase in size.

7. We knead each ball with our hands or roll it into a circle with a rolling pin. And add the sorrel filling where about half a tablespoon. I used to say that the filling is sweet. And it is at this stage that we add a teaspoon of sugar directly to the center of the circle. After that, add the filling.

8. And stick the filling inside the pie, like a dumpling.

9. It remains to bake pies. And we will bake by frying. For this we need a frying pan. Pour enough vegetable oil so that the layer is about 1/3-1/2 the height of the patty.

The basic rule for frying pies, potatoes, cutlets, oil must be well calcined. Never dip food into cold oil.

Well, put the pies in the pan and fry on both sides until golden brown. 3 minutes on each side is enough.

Which fire to choose for heating? The maximum you need, they will quickly burn out. They won't bake inside. the fire should be 60% of the maximum. About a little above average.

10. Pies with sorrel are ready. You have clearly seen how you can cook delicious sweet pies at home.

In fact, there are many filling options. It's sweet and plain. And I was interested in Vladimir's recipe. In the article, he shows how you can bake pies with apples so that you lick your fingers. In this recipe, he parses sweet stuffing.

Sweet pies with sorrel on yeast dough: a step by step recipe with a photo

The second way, which turns out very tasty and airy pies from childhood. In this recipe, we will not soak the plant in boiling water. And you will also learn the secret of making dough with yeast so that the pies are airy.

Ingredients:

For the test

• Flour - 400 grams
• Sugar - 50 grams (2 tablespoons with a slide)
• Chicken egg - 1 piece
• Natural yogurt without fillers - 125 grams
• Yeast - 1 teaspoon (5 grams)
• Milk - 125 grams (This is an approximate amount, because the flour is different)
• Salt - 1/2 teaspoon.
• Melted butter - 30 grams
• Vegetable oil - 30 grams

For the filling (it all depends on the amount of dough)

• Sorrel
• Sugar

Cooking process:

1. And we will start with the dough, or rather with the dough (yeast bacon). Take a cup. Pour 50 grams of slightly warm water there. We throw yeast, 2 teaspoons of flour, a little sugar, literally half a teaspoon. Mix everything well until a homogeneous mass, so that there are no lumps. And put in a warm place for 15 minutes.

If the yeast is alive, then during this time they will have time to wake up and give a foamy cap. If suddenly there are no foam caps, then they need to be replaced.

2. In the meantime, sift the flour. Add sugar to it. Crack in an egg here. Pour out the yogurt. Next, we mix everything. Do it with your hands or with a spoon.

3. Now add our yeast bacon. In 15 minutes foam formed. And stir again.

4. Then we will add milk in portions. And we will add until we have no dry flour left at all, i.e. everything will be wet. The dough should be not thick, medium consistency, soft enough. So gradually add milk and stir well each time. As a result, you should get soft dough that will keep its shape well.

After kneading, cover the dough with a plate, towel or cling film. Leave for 20 minutes in a warm place. During this time, the flour will have time to absorb all the moisture, forming gluten. And the dough will be easier to knead.

5. After 20 minutes, add salt to the dough. Then we will drive in the oil mixture. It includes melted butter and vegetable oils.

You can take separately, both creamy and sunflower. Or you can even take margarine. This is optional.

Add the oil mixture in small portions. Add the next portion until the previous one is completely absorbed. And along the way, the dough is kneaded.

Preparing the dough for further fermentation

6. Then knead the dough well on the table in order to drive as much oxygen as possible into the dough. Along the way, it will stretch, it will be remembered. And as a result, the gluten threads will stretch. The dough will be firmer. It will better hold the carbon dioxide that will be formed as a result of fermentation.

Pull the dough and fold. Then you flip. We repeat. And so it is desirable for 10-15 minutes.

7. The result is a soft, fairly sticky dough. Put the ball in a bowl and level the surface. Cover with cling film and keep warm to ferment. During the fermentation process, the dough must be pulled and folded several times, as we do above on the table. This is done in order to develop gluten well. In turn, it will affect the quality ready dough.

If the dough is very sticky, you can grease your hands with water or vegetable oil. Better of course oil.

8. The dough came up a little. We start from the edges to grab and drag to the opposite wall. And so in a circle. At the end you need to fold in half and turn over.

If you follow the rule and theory, then such additions need to be done 4-5 every 45 minutes. In practice, there are about 2-3 such additions. And you can do it not clearly after 45 minutes, but how the dough fits. Once the dough has doubled in size, fold in.

Forming dough balls

9. After all the manipulations, lay out the dough that has come up on the table. And cut into portions. Lay out the dough carefully. It is advisable not to pull it too hard.

10. We divide into portions, depending on what kind of pies we want to get. The dough is quite sticky, so we wrap our hands in flour. It turned out 18 pieces.

11. Then the lumps of dough need to be rounded. We do this: fold the dough to the center of the ball until the outer surface is stretched. I pinch the edges. And I roll. It turns out a smooth ball. And so we roll up the rest of the pieces.

As you do everything, cover the balls with a film and leave alone for 5-7 minutes. During this time, the gluten will relax and the dough will be easier to roll out.

We make pies

12. While the dough is resting, wash and cut the sorrel. By this time, the plant should be dry and clean. This time we will not soak sorrel in boiling water. We take a ball and roll it into a cake. We will not mix the plant with sugar. We will separately add sugar and sorrel to the pie.

If you mix sugar and sorrel in advance, then the grass will give juice. And the filling will be moist.

Roll out thin enough. Put a teaspoon of sugar in the center of the cake. Then we put sorrel. First, twist it in your hands, forming a lump. The most difficult thing is to blind the central edges together. And then it's easier. We blind like a dumpling.

13. Put the blinded pies on a baking sheet covered with food paper. And cover them with foil. And leave them for 30-40 minutes. The picture below is already after the time has passed.

14. Then, 5-7 minutes before baking, grease them with a beaten egg. And send it to a preheated oven to 180 degrees until browned.

Note that the baking temperature is not absolute. Focus on your oven. You can bake at a lower or higher temperature.

The pies are ready. Bon Appetit!

We fry pies in a pan: a detailed video

I want to show another example where yeast dough is also used. In the meantime, we will cook in a pan. It turns out just as delicious.

Dear reader, here we come to the end. Dismantled together step by step recipes cooking pies with sorrel. And I tried to show several options. You yourself made sure that the filling is suitable for both yeast dough, and for dough without yeast. Considered two ways to prepare the filling. You can soak the sorrel in boiling water, but do not forget to survive excess moisture from it. You can post it raw.

Thank you for your attention! Like and class. Share recipes with your family and friends. And stay tuned for blog updates. All the best!

The amazing art of cooking allows housewives to sometimes create real masterpieces. Don't believe? Did you know that there are products that are used not only in the preparation of soups and second courses, but also in baking? It sounds strange, but such desserts turn out to be unusual and with an interesting taste.

Secrets of juicy stuffing

In fact, there is only one secret and it is incredibly simple. For getting juicy stuffing it is necessary to season the chopped sorrel with sugar.

Lightly knead with your hands and start filling baking.

The piquant taste is sure to captivate everyone who tries it, although at first glance the juicy filling will seem unusual.

Layer cake with sorrel

The product turns out tasty, juicy, even when cold, and in tandem with puff pastry, the recipe can be safely called "in haste".

Technological process:

Pie with herbs and egg from yeast dough

What only pies with sorrel are not invented! Someone mixes the plant with mushrooms, while another hostess combines sourness with boiled chicken breast, and the third just adds sugar

For those who think the latter option is too daring for their culinary skills, we offer you to try making a pie according to the following simple recipe.

• packaging of ready-made yeast dough;
• oil - 20 gr.;
• eggs - 6 pcs.;
• flour - 45 gr.;
• salt;
• onions - 2 pcs.;
• sorrel - 2 bunches.

Calories: 245 kcal.

1. Hard boil 5 eggs. When ready, cool in ice water, peel and chop;
2. Wash, dry and finely chop the sorrel;
3. Chop onions;
4. Melt butter in a deep frying pan;
5. Sauté the onion until translucent;
6. Then send sorrel;
7. Mix and leave to stew;
8. After a few minutes, the plant will give juice. Further, the heat treatment must be continued with the lid open and stirring constantly;
9. As soon as the liquid has evaporated by half, remove the pan from the heat, cool the filling and mix with the eggs;
10. During the preparation of the filling, the yeast dough will rise;
11. Divide it into 2 parts, while one is slightly larger and roll out 15 mm thick;
12. Cover the bottom of the mold with more than half of the dough, greased with margarine or butter. Don't forget to lift the edges;
13. Leave it in this form for no more than 15 minutes;
14. Distribute the filling, stepping back 1 cm from the sides;
15. Cover the pie with the second dough and pinch the edges;
16. Leave the product for a quarter of an hour for proofing;
17. Before baking, pierce the surface with a fork and brush with egg;
18. Bake for the first 10 minutes at 130C, the remaining half an hour at 170C.

Yeast cake is best served chilled.

Baking with sorrel and cheese in a slow cooker

Sometimes you don’t have enough energy or time to cook, but you want to cook something quick, easy and tasty at the same time. At such moments, a slow cooker and a simple recipe for a pie with cheese and sorrel come to the rescue.

List of required components:

• finished packaging yeast-free dough- 500 gr.;
• milk - 1 glass;
• salt;
• cheese - 200 gr.;
• spinach - 400 gr.;
• oil - 4 tbsp. l.;
• eggs - 2 pcs.

Preparation and baking time: 1 hour.

Calories: 246 kcal.

Cooking process:

1. Lubricate the bowl of the kitchen apparatus with a piece of butter;
2. Roll out the defrosted dough so that the diameter is a couple of centimeters larger than the multicooker bowl;
3. Spread the layer on the bottom of the bowl, lifting the edges;
4. Coarsely grate the cheese;
5. Mix milk, butter and eggs in a separate bowl;
6. Rinse the spinach, dry it, finely chop it and send it to the bowl with the previous ingredients;
7. Salt and mix;
8. Pour the dough with the resulting composition, sprinkle with cheese on top;
9. Turn on the "Baking" mode and set the timer for 50 minutes.

As you can see, the preparation of this pie requires a minimum amount of ingredients and time. Therefore, take it into service, and it will help you, even when you are very busy.

Sweet pie with apple and sorrel filling

As mentioned earlier, many are accustomed to seeing sorrel in salads, soups, but not as a filling for sweet pies. But in vain! After all, baking is incredibly juicy and tasty.

Required ingredients for the recipe:

• flour - from 2.5 to 3 glasses;
• spices to choose from: vanilla, anise, nutmeg or cinnamon;
• yeast - 2 tsp;
• sour cream - 100 gr.;
• oil - 200 gr.;
• salt - 5 gr.;
• sugar - 200 gr. + 50 gr. For filling;
• sorrel - 3 bunches;
• starch -10 gr.;
• peeled apples - 2 pcs.

Preparation and baking time: 45 minutes.

Calories: 244 kcal.

Technological process:

1. Rinse, dry and finely chop the sorrel;
2. Cut apples into small cubes;
3. Melt 20 grams of butter in a frying pan, add 2-3 tbsp. l. sugar and slightly stew chopped fruit in this composition;
4. Then add sorrel, mix;
5. Roll out the first part of the dough into a layer, put it in a mold;
6. Distribute the filling and sprinkle the surface with 150 gr. Sahara;
7. Top with another rolled out layer of dough. Make a small hole in the center to remove steam during the heat treatment of the product;
8. The cake is baked at 180C until a crust forms;
9. After cooking, grease the surface of the hot product with a piece of butter;
10. Cover the pie with a kitchen towel. After cooling, serve.

Crumbly pie stuffed with sorrel and cheese using filo dough

Any hostess who has ever taken this type of dough as the basis for baking knows that the product will turn out not just crumbly, but tender. However, the cooking process will be time-consuming and long, and "Filo" in this recipe will be cooked independently.

List of required components:

• flour - 3 cups;
• oil - 2 tbsp. l.;
• vinegar 9% - 1 tsp;
• salt "Extra" - 2 tsp;
• water - 200 ml for the dough + 70 ml for the filling;
• yolks - 3 pcs.;
• sorrel - 2 bunches;
• green onions - a few feathers;
• dill - half a bunch;
• eggs - 3 pcs.;
• small bulb;
• Feta cheese - 500 gr.;
• peppercorns - 2 tsp;
• olive oil - 2 tbsp. l.

Food preparation and baking time: at least 2 hours.

Calories: 140 kcal.

Step-by-step cooking technology:

1. Dissolve salt in 200 ml of warm water;
2. Pour in the vinegar and gently fold in the slightly beaten egg yolks;
3. Pour the resulting mixture into the flour and mix with a spoon;
4. Add oil and begin thorough kneading with your hands;
5. Wrap the finished dough in a film and set aside for an hour;
6. Cover the table with a cloth or kitchen towel;
7. Roll the rested dough into a sausage and divide into 12 equal parts;
8. Roll out each piece as thinly as possible on a well-floured cloth;
9. Fold all the rolled layers in a pile and cover with a damp cloth (linen);
10. Next, roll the stack into a tube and cover again with a damp cloth;
11. Grind pots of pepper in a coffee grinder;
12. Cut the green onion into small rings, finely chop the onion;
13. Rinse and dry the sorrel;
14. Pour a little oil into a saucepan, heat and fry 2 types of onions until the feathers green onion will not become dark;
15. Then add sorrel and simmer over medium heat until their number is reduced by 2 times;
16. Transfer the finished, but hot filling into a sieve and cool;
17. Chop dill, beat eggs;
18. In a separate bowl, grind the cheese and quickly mix with the eggs. Then add sorrel, dill and mix again;
19. Lubricate the form with oil;
20. Put the first layer of dough on the bottom, grease olive oil. Place the next layer on top and brush again with oil. Repeat the procedure up to 6 layers of dough;
21. Spread the filling and cover it with the remaining 6 layers of dough;
22. Take a sharp knife and cut the cake into small squares;
23. The first 20 minutes bake at a temperature of 200C;
24. After a quarter of an hour, reduce to 175C and bake until golden brown.

Cooking Tips

1. Sorrel and cheese are the perfect pairing that will be the basis for any vegetable pie;
2. When there was no hard cheese at hand, it can be replaced with cheese or Feta variety. These cheeses provide the filling with friability, as they do not melt during baking. They can also be sprinkled open pie so that the sorrel filling does not lose its juiciness;
3. It is better to cook a pie from young sorrel, since it contains a smaller amount of acid, and it, as you know, prevents the absorption of calcium by our body;
4. As a test, you can use any kind: from homemade liquid to purchased puff;
5. For a subtle mint flavor, you can add a few leaves to the filling;
6. To remove excess moisture that the plant releases, add a tablespoon of starch or flour to the filling;
7. The presence of sugar in the dough will determine the rosiness of the future cake: the more, the more golden the crust will be.

Bon Appetit!

Pies with sorrel

5 (100%) 1 vote

A couple of years ago in one of the magazines I came across interesting recipe- pies with sorrel, sweet, from quick yeast-free dough. Of course, as soon as the season of fresh greens came, the pies were cooked and became a real culinary discovery for me. Before, I could not even think that sorrel with sugar gives such a rich, very pleasant sweet and sour taste. While there is still a lot of greenery, cook pies with sorrel, I will definitely tell you the secret of the juicy filling during the cooking process. The recipe will especially appeal to those who do not like to mess with yeast dough.

Pies with sorrel are prepared quickly and simply. The dough is fresh, on the water, it does not contain sugar or salt. Just what you need for a filling with a bright, rich taste.

Ingredients

To prepare pies with sorrel you will need:

• wheat flour - 200 g in the dough + for rolling out the dough;
• sunflower oil - 6 tbsp. l;
• cold water - 5-6 tbsp. l;
• baking powder - 1.5 tsp.

• fresh sorrel - 2 large bunches (350 g);
• granulated sugar - about 1 tsp. l. for a pie;
• starch - a pinch;
• egg - 1 pc (grease the top).

How to cook pies with sorrel. Recipe

I add the baking powder to the flour, sift this mixture into a deep bowl. The proportions are verified, if you need to add something, it's a spoonful of water, no more flour is needed in the dough.

I make a recess in the middle of the flour mound, pour sunflower oil. I have the regular refined one.

Sprinkle the butter with flour, mix lightly to get oily lumps. Again I make a recess into which I pour cold water. And I begin to gradually throw these same oily lumps of flour into the water.

I rub first with a spoon - you get the same rough, fibrous dough as in the photo. The main thing at this stage is to moisten all the flour, to collect in a single lump.

I spread it on a table or board without adding flour. I knead with my hands, rolling the bun from myself and towards myself. Gradually, the dough will become soft, more homogeneous and will not break up into lumps. If you still can’t collect it, add a spoonful of water.

In about ten minutes you will get such a smooth, slightly oily bun. The dough will be soft, not tight, but dense, so that it can be rolled out. I cover the dishes with a film, leave for half an hour at room temperature.

Now the promised secret of the juicy sorrel filling. She doesn't cook normally. I wash the sorrel (only leaves), collect it in bunches, cut into strips.

I fill it with boiling water, pour it from the kettle until the water covers all the sorrel. I leave it for a minute, no longer.

I throw it in a colander, put it under cold water. I type in my palm, wring it out with a little effort. Not dry! Let the sorrel remain moist, but of course water should not drain from it. For now, I'm setting it aside.

I divide the dough in half. I roll it out on a surface powdered with flour into a layer 3-5 mm thick. When rolling out, I also lightly dust the layer with flour.

I cut out circles. The size is arbitrary, I make the same diameter as a faceted glass.

Advice. When cutting circles, cut through the layer well, otherwise it will be difficult to separate the trimmings.

I sprinkle starch on each circle. It will absorb juice and melted sugar. The sorrel filling for pies will turn out juicy, it will not flow out and the dough will not get wet. This is the very secret of the juicy filling!

Spread a teaspoon of sorrel, sprinkle with sugar on top. Approximately a teaspoon without a slide per pie, no longer needed.

I make triangular sorrel pies, you can make regular ones. I'll show you my way. I lift the edges, tightly connect over the filling. Then I pinch to the edge on one side only. You get "bumps".

I lift the edge free from the filling, press it to the place of the tuck. Very tight so that the seam does not open. Already got triangles.

Now it remains to pinch from the center in two directions to the edges. The seams must be made very tight, well, with an effort to press the edges.

Transfer to a baking sheet lined with parchment paper. I grease with an egg and send it to a hot oven, temperature 200 degrees.

Advice. In this recipe, pies are smeared with egg not for beauty, but in order to better seal the seam, to “seal” it. Then the pies with sorrel in the oven will not open.

After 15-20 minutes I get this beauty. Pies with sweet sorrel filling are miniature, for two or three bites.

Don't wait for the sorrel pies to cool down. They taste even better when warm. The filling is so juicy, sweet and sour, our pies fly apart instantly! Well, if anything is left, then I cover it with a towel and let it cool. Then I transfer it to a container with a lid. I highly recommend trying this unusual recipe home baking sorrel season is now in full swing. And as always, I look forward to your feedback and comments. Your Plushkin.

The aroma of sorrel pies reminds of summer, and both adults and children like their amazing taste. For cooking, you can use both fresh and frozen leaves. Choose your favorite recipe for pies with sorrel in the oven or in a pan.

This dish will be a great addition to a family breakfast or lunch. Pies can be served with broth, tea or cold drinks.

Helpful Hint: To make the filling tastier, sorrel can be mixed with brown sugar

Required products:

• 250 g wheat flour;
• 250 ml of heated water;
• 8 g yeast;
• 60 g sugar;
• 150 g of sorrel;
• 150 ml refined sunflower oil.

Baking method.

1. Yeast is combined with sugar and poured with water. In this case, a foamy “cap” should form.
2. Add 50 ml of oil and gradually add flour.
3. Knead the dough with your hands and leave it under a wet towel for 2 hours. During this period, the dough increases by 2-3 times.
4. Sorrel leaves are sorted and washed, and then stewed in a frying pan in a small amount of water.
5. The greens are cooled and combined with sugar. The sand must be completely dissolved.
6. Small cakes are rolled out of the finished dough, filled with stuffing and pinched. Lay in the pan with the seam up so that the juice does not leak out, and fry in oil on both sides until golden brown.

With green onion and egg

This recipe is relevant in the spring-summer season, as it is better to use fresh herbs for the filling.

Ingredients:

• 550 g wheat flour;
• 250 ml of curdled milk (or stale kefir);
• 10 g yeast;
• 40 g of granulated sugar;
• 5 g salt;
• 50 g of sorrel;
• 50 g green onions;
• 30 g of beet tops (or spinach, parsley);
• 2 g black ground pepper;
• 4 eggs;
• 100 ml oil for frying.

Cooking method.

1. Yeast is crumbled into a deep bowl. Add salt and sugar.
2. warmed up room temperature Yeast is poured into fermented milk drink.
3. Sift 200 g of flour and pour into the liquid mixture. Stir with a spoon until a homogeneous dough is obtained, like on pancakes.
4. The cup with the dough is covered and placed in a warm place.
5. After 50–60 minutes, when the dough has risen, stir it with a spoon and add another 300 g of flour.
6. The remaining flour is poured onto the table, where the dough is kneaded for 10 minutes. It should be elastic, but very soft.
7. A large ball is formed from the dough and placed in a cup smeared with oil, covered with a clean cloth. The dough should rest for about an hour.
8. All greens are washed, dried, finely chopped.
9. Eggs are boiled for at least 12 minutes, cooled and finely chopped. Combine with greens.
10. The filling is peppered and salted.
11. The risen dough is gently kneaded by hand. A part is rolled out into a cake, and with the help of a bowl, circles are cut out of it.
12. Place a filling in the center of each circle. The edges are pinched, forming an even tight seam.
13. Blinded pies are fried in a sufficient amount of oil in a pan on both sides until a golden brown hue appears.

In a pan on a yeast-free dough

Sweet fried pies stuffed with sorrel according to this recipe can be mastered even by a novice cook or hostess who does not want to bother with yeast dough.

For baking you will need:

• 400 g of premium flour;
• 250 ml of kefir with a fat content of 2.5%;
• 35 g butter;
• 150 g of sugar;
• 1 medium egg;
• 120 g of sorrel leaves;
• 5 g baking powder;
• 2 g salt;
• 80 ml vegetable oil.

Recipe.

1. Kefir is pre-warmed to room temperature. Combine with 20 g of sugar, baking powder, salt, melted butter and beaten egg.
2. The flour is sifted and added in parts to the first mass. Stir first with a fork, then with your hands. The dough should be soft, but not sticky.
3. Each sorrel leaf is washed and dried with a paper towel. Thickened stems are removed. Greens are cut into medium strips.
4. The crushed sorrel is covered with the remaining sugar, pressing down with a spoon until the greens begin to release juice.
5. Not too thin cakes are formed from the dough. A sweet sorrel filling is placed in the middle, the opposite edges are closed and pinched.
6. In a frying pan, part of the oil is heated and the pies are fried in it on each side until a golden crust appears. During the frying process, oil is added if necessary.

Recipe with yeast dough in the oven

Pies baked in this way have tender dough and sweet filling with light caramel notes.

Required products:

• 250 g of high-quality flour;
• 1 large egg;
• 1 raw yolk;
• 100 g fatter sour cream;
• 80 g of sugar;
• 6 g baker's yeast;
• 100 g of sorrel;
• 50 g butter;
• 50 ml vegetable oil.

Cooking steps.

1. The dough is made by hand or with a bread machine. If a technique is used, everything is done in accordance with the instructions for a particular model. For kneading by hand, first of all, a beaten egg and sour cream are combined, then a mixture of yeast and flour is gradually poured.
2. The dough is kneaded for several minutes, then covered and left in a warm place for a couple of hours to rise.
3. The sorrel is washed, put on a sieve so that water from the leaves of the glass. Cut into thin strips and lightly fried in a frying pan in butter. Before forming pies, the filling is cooled, otherwise the dough will settle.
4. Cakes are made from the dough, sorrel filling and 5 g of sugar are placed in the center of each. Carefully pinch the edges.
5. Pies are placed on a baking sheet at a distance from each other and left to rise. Then they are smeared with yolk and browned in an oven preheated to 180 ° C for 30 minutes.

Stuffing for sorrel pies - the secrets of juicy filling

To bake perfect pies the first time, you need to pay more attention to the sorrel filling. It is important to select large, uniform, bright, dense leaves of sorrel with a perceptible aroma. The following tips will help you achieve a juicy filling.

1. The washed leaves must be dried: if there is water left in the filling, the dough will stick out during the frying process, and the juice will flow out.
2. So that the filling does not lose its juiciness, it is enough to add a teaspoon of corn starch to the sorrel.
3. A juicy filling is also obtained thanks to sugar. Even if you are preparing savory pies, you can mix sorrel with a little granulated sugar.
4. Don't be afraid to overdo it with the amount of sorrel. The filling should be put in a thicker layer, since during heat treatment the volume of greenery is greatly reduced.
5. Delicate pies with fragrant sour filling will be a great addition to the main meal or a great snack!