Sorrel pie with kefir. The best recipes for pies and pies with sorrel and the secrets of their fillings. How to cook a delicious pie with sorrel in the oven from yeast, puff pastry, shortbread dough, jellied n

With the onset of the warm season, various greens begin to grow. One of these plants includes sorrel, which is tasty and healthy. Housewives make a huge number of dishes from it - from soups to baked goods. In this material, I want to present to your attention a quick and simple recipe for jellied sorrel pie with photos, step by step in the oven.

A few words about sorrel

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

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

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 a tasty, but also healthy dish.

Before you get to the recipes, I want to recommend a few more baked goods. I advise you to look there after reading this article.

Instead of a pie, you can bake it.
There are big ones here;
And here are small ones;
Great article about;
And if you want something simpler, do ;

How to cook “Pie with sorrel on kefir”

Prepare all ingredients.

Pour 1.5 cups of flour into a deep bowl and add diced butter.

Grind everything until it becomes crumbly.

Pour in kefir.

Add 1/3 cup sugar, baking powder and remaining flour. Knead a soft dough that does not stick to your hands. We don't need to roll it out, so we don't have to make it too tight.

Wash and dry the sorrel.

Grease the baking dish and hands with vegetable oil. Divide the dough into two unequal parts. Distribute the larger part with your hands along the bottom of the mold, not forgetting to make high sides. The sweet filling will definitely give juice, which can flow out of the pie without sides.

Mix the sorrel with the remaining sugar and spread on top.

Cover the filling with the second part of the dough. Make punctures all over the surface with a fork and brush the dough with yolk. Cook in the oven at 200 degrees for about 35 minutes.

The sorrel pie with kefir will be ready as soon as the top is browned. Let the pie cool and then cut into portions and serve.

Bon appetit!

Recipes

Delicious jellied pie with sorrel

A simple and very quick to prepare sweet jellied pie with sorrel. A minimum of ingredients and yet a very decent taste!

The main feature of this pie is that it is an upside-down pie, that is, after baking we turn it over and get the look like in the photo above.

We prepare 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 cup;
Sugar – 1 glass;
Chicken eggs – 3-4 pcs.
Powdered sugar for decoration;

Let's start preparing a delicious pie with sorrel

We wash the sorrel leaves, dry them and chop them finely.

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

Beat with a mixer until a homogeneous yellowish mass.

Add the flour and beat again until it reaches a soft consistency, reminiscent of low-fat sour cream.

Grease a springform pan with high sides with oil and place a layer of sorrel in it.

Pour the batter and spread it evenly over the filling.

Preheat the oven to 170 degrees, place the pie in it for 30 minutes. This blush should appear.

When the cake has cooled, carefully turn the pan over and remove the sides. In general, we release the pie.

In the end, bottom turned out to be top. Decorate the peeking sorrel filling with powdered sugar.

Delicious sorrel pie made from yeast dough

If you want something richer and more filling, I recommend baking a yeast pie with sorrel in the oven.

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

delicious sorrel pie ingredients:

For the dough:

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

Sorrel – 550 g.
Sugar – 1 glass;
Starch – 1 tbsp. spoon;
Ground cinnamon – 1 teaspoon;

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 bowl, add vanillin, sugar and melted butter. Beat with a whisk or mixer.
Pour the yeast mixture into the egg-butter mixture and mix well.
Gradually add flour, stirring first with a spoon and then with your hands.
Knead into a smooth and elastic dough. Now it should be covered with a towel and left to sit for 40-60 minutes.
The dough has increased in size, now you need to knead it well and divide it into two pieces so that one is slightly larger than the other.
Grease a baking dish or baking sheet with vegetable or butter.
Roll out a larger piece of dough into a thin layer and place it in a mold, making sure to make sides.
Cut the sorrel into small pieces, mix with sugar, cinnamon and starch.
Now the sorrel filling needs to be placed in the form with the dough.
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.
You need to make 5-8 punctures on top of the pie with a knife to allow steam to escape. Preheat the oven to 180 degrees.
Cover the pie in the oven for about 35 minutes until golden brown.

Shortcrust pastry pie with sorrel

If you want to crunch on something delicious with a cup of tea, I suggest baking this wonderful shortbread pie filled with sorrel.

Such a pie is called “sand”, “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 powder – 1 teaspoon
Sorrel – 400 g.

Cooking process

Since you don’t need to do anything special with the sorrel, let’s start with the dough right away.
Sift the flour and combine with baking powder.
Cut the cold butter into cubes and grind into coarse crumbs with flour.
Beat one egg into this mixture and add 3 tablespoons of sugar. Knead thoroughly until a homogeneous dense dough.
The dough must be divided into two equal parts. Place one in the refrigerator (to make it a little denser), and the second in the freezer for 30 minutes (we will grate it).
For now you can do the sorrel. Wash it well, dry it and chop it finely. Add the remaining sugar and mix well. While the dough is infusing, juice may leak out of the sorrel. If a lot of it forms, drain it, as it will interfere with baking.
Take the chilled dough out of the refrigerator and spread it onto a greased baking sheet.
Now you need to evenly lay the sorrel on the base of the pie.
Remove the dough from the freezer and grate it on top of the filling. How dense the crumbs are is up to you, but I usually hide the filling completely.
Place the pie in the oven, preheated to 200 degrees, for 25-30 minutes. The dough should turn golden and dry well.

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

This recipe can be slightly modified by replacing some of the butter with full-fat sour cream. The dough will also be crispy, but at the same time a delicate milky aroma will appear.

Puff pastry pie with sorrel

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

The filling is still the same: sorrel mixed with sugar.

Puff pastry or yeast-free dough - at your discretion, in the first case the pie will turn out a little thicker.

Required ingredients:

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

Step-by-step preparation

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

Recipe without yeast

And here we have a lush 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 a “melt in your mouth” sensation.

Ingredients:

Butter (margarine can be used) – 110 g.
Sour cream – 1 glass;
Wheat flour - 2.5 cups;
Baking soda – 1 teaspoon;
Vinegar 9% for extinguishing – 1 teaspoon (or a little 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 for now and release the juice.
Grind the softened butter with the remaining sugar. Add sour cream and mix thoroughly.
We extinguish the soda with vinegar, mix it into the sour cream mixture.
Gradually add flour, knead into a 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 lay it down and make small sides on the sides.
Drain the resulting sorrel juice and place the filling itself on the dough.
Roll out the second piece of dough thinner than the first. Cover the filling with it, fasten it along the edges and make several punctures on top.
Beat the yolk and coat the pie with it.
Place the pie in an oven preheated to 180 degrees for 35-40 minutes until lightly browned.

In a slow cooker

If for some reason you don’t want to bake the pie in the oven, you can do it in a slow cooker without any problems.

Most often, pies with sorrel are prepared in a slow cooker using aspic technology, that is, from liquid dough. The basis can be kefir, milk, sour cream, yogurt and other fermented milk products.

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

Ingredients:

Eggs – 2 pcs.
Vegetable oil (refined) – 90 ml.
Kefir (ryazhenka) – 180 ml.
Flour – 250 g.
Baking powder – 1 teaspoon (or slaked soda);
Salt – 1 pinch;
Sugar – 240 g.
Sorrel – 1 large bunch;

Preparation

First, let's prepare the filling. Place the sorrel in a blender bowl and add 40 grams of sugar. Grind thoroughly until almost pureed.
Beat eggs with sugar and salt in a deep bowl. Pour kefir in there.
First mix the flour with baking powder, then gradually add it to the kefir mass and stir constantly. You should get a flowing dough, the consistency of thick sour cream.
Grease the multicooker bowl generously with oil. Pour half the amount of dough.
Now you should apply the filling evenly. Add and spread the remaining dough over the sorrel mixture.
Close the multicooker, turn on the “baking mode” and wait 45-50 minutes. You can check readiness with a wooden toothpick; it should remain dry after the cake.

How to make a pie tastier

Here are some quick ideas and tips to add some variety to the above sorrel pies.
The filling was very simple everywhere, one might even say primitive. This is just an example. You can always add new ingredients to it.
Add raisins, dried apricots, and walnut pieces to the sorrel. This will both smooth out the sourness and add new shades of taste.
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 add banana slices and lemon zest to the filling.
Finely chop the sorrel, then mix it with a little honey and cinnamon.
You can make similar pies from frozen sorrel. It is very comfortable.

Here you can watch a video on how to make a delicious sorrel pie

Sorrel pie has been undeservedly forgotten by modern housewives. This delicious budget dish will be celebrated even at the holiday table. The following are the simplest and most successful recipes for sorrel pie.

In order for the discussed filling in the pie to be as tasty and juicy as possible, you need to avoid using canned or frozen products.

You should choose only fresh young leaves of the plant.

will need to be thoroughly mashed with your hands before being baked.

. Next, the juicy filling is generously sprinkled with granulated sugar or salted to taste and left for a couple of minutes.

The secret of juicy filling for sorrel pies

There are so many recipes for baking with sorrel! Some people just like to add sugar, and some housewives diversify the fillings of pies with mushrooms, cottage cheese, and combine the sourness of the plant with cheese, apples or chicken.

The success of baking largely depends on the correct choice of sorrel. And if you don't grow it yourself, do it responsibly.

The leaves of the plant should have a rich, bright color.
The leaves should be elastic and dense to the touch.
Ruthlessly discard damaged leaves, as well as those with insect damage.
Tear a leaf and try it - it should be slightly sour and rich in aroma, without the smell of dampness or mold.
The plant does not like long heat treatment and loses almost all its beneficial properties.
It is better to prepare pies from young sorrel leaves; they contain less acid, which interferes with the absorption of calcium by the body.
The plant has too much moisture. To remove excess, a small amount of flour or starch is often added to the filling.
The addition of mint leaves will add an interesting note to the filling.
The ideal pairing for filling sorrel pies is cheese. Hard varieties are suitable, but you can add feta cheese, goat cheese, and feta. They make the filling crumbly, but do not melt. If you sprinkle cheese on an open pie, the filling will be very juicy.

Dough for sorrel pie

The variety of dough depends on your taste preferences. The most popular are baked goods with sorrel made from yeast and puff pastry. Many people like to use shortbread; interesting recipes are obtained from dough prepared with kefir.

Yeast pie with sorrel

The traditional, classic version of making sorrel pie is made with yeast dough. I offer you two filling recipes - sweet and with eggs.

Take:

Milk – 180 ml.
Vegetable oil – 2 large spoons.
Flour – 500 gr.
Sugar - a large spoon.
Salt and dry yeast - a teaspoon each.

For filling No. 1: Sweet.

Sorrel.
Sugar 100 gr.
Raisins – 60 gr.
Cinnamon – a pinch.

For filling No. 2: With egg.

Sorrel.
Eggs – 3 pcs.
Bulb.

How to cook:

The first step is to combine all the ingredients, knead the dough and leave it to rise for an hour and a half. During this time, be sure to knead it a couple of times and let it rise again.
Second step - filling: No. 1. Sweet. Chop the sorrel, add raisins, sugar and cinnamon to it, stir.
No. 2. Boil and finely chop the eggs. Chop the onion, fry it, add chopped sorrel to it. When the liquid has evaporated by about half, remove from the stove and let cool. Add eggs to the filling and mix.
Divide the dough into 2 parts, roll each one out, but one of them should be a little larger.
Place the first layer of dough on the bottom of the greased pan, making low sides.
Spread the filling, cover with a second layer of dough, pinch the edges and pierce the dough with a fork all over the top. You need to bake at 180 o C until the pie is browned.

From the leaves of the early vegetable you can prepare a huge amount of tasty treats for the family. Which? Find out from my other article:

Sorrel pie made from puff pastry

You can make layered sorrel pie with a variety of fillings. This time I propose to cook it with goat cheese.

Take:

Sorrel - a bunch.
Ready puff pastry – packaging.
Goat cheese or feta cheese – 150 gr.
Egg.
Sugar spoon.
A little starch.

How to bake:

Cut the washed and sorted sorrel and add chopped cheese and sugar to it.
Roll out the dough, divide into parts and place one of them on the bottom of the greased form.
Now all that remains is to spread out the filling, sprinkle it with starch so that the juice does not flow out and the filling is juicy, and cover with the second rolled out layer of dough.
Leave the dough to ripen a little, for about half an hour, and then bake at 200 o C for first 10 minutes. Then the temperature in the oven must be lowered to 170 and held for another five minutes.

Open sorrel pie recipe

A completely simple sorrel pie, and a beautiful one at that.

Take:

Sorrel - a large bunch.
Milk – 250 ml.
Sugar – 5 tablespoons.
Flour – 13 tablespoons.
Soda, salt - a pinch.
Eggs – 2 pcs.

Step-by-step preparation:

Combine eggs, soda and salt - stir everything and add slightly warmed milk and flour. The dough will be a little runny, but there should be no lumps.
Pour the dough into the greased form, place the chopped sorrel on top and sprinkle with sugar.
Place pieces of butter over the entire surface of the future pie. And put it in the oven for half an hour, at 180 o C.

Quick sorrel and egg pies

The recipe for this pie is very good for welcoming unexpected guests. To do this, you should always have a package of ready-made puff pastry on hand. Or buy regular yeast.

There is one more filling that is perfect for this recipe. Mix chopped ham, grated cheese, sorrel and replace the egg filling with this one.

Take:

Yeast dough – 500 gr.
Sorrel - a large bunch.
Eggs – 6 pcs.
The bulb is large.
Butter – 20 gr.
Flour for dusting, salt.

How to cook:

First of all, make the filling: boil and cool the eggs (leave one raw to grease the top of the pie), chop the onion and sorrel.
Melt the butter in a frying pan and fry the onion first. Then, when it turns golden, add the sorrel and stir. Simmer the filling under a closed lid over low heat. As soon as the sorrel changes color, remove the lid and simmer for a day to reduce the amount of liquid (if the leaves are too juicy, remove the excess with a spoon).
Cool the contents of the pan, transfer to a bowl and combine with finely chopped eggs. To make the filling a little spicier, you can add a pinch of black pepper to it.
Defrost the dough, divide it into two unequal parts. Roll out the larger one and place it on a greased pan, making low sides. The yeast dough should rise, so leave it for about 15 minutes.
After a quarter of an hour, spread out the filling, but be sure to step back about 1 cm from the edge.
Cover with another smaller layer on top and pinch in a circle with the first. Leave the baked goods for another quarter of an hour, then brush the top with yolk and bake.
The first temperature in the oven should not be high - 120 o C, but after 10 minutes make it higher, 170 degrees. After 20 minutes, the magnificent pie is ready.

Pie with sorrel and apples

The combination of the filling with apples gives such an unusual taste that many people cannot immediately figure out what the pie contains. Apples, as you guessed correctly, need sweet ones.

Take:

Kefir - a glass.
Flour – 2.5 cups.
Dry yeast – 15 gr.
Sugar – 7 large spoons.
Egg yolk.
Apples – 3 pcs.
Sorrel.
Butter – 2 large spoons.
Salt.

How to bake:

Warm the kefir slightly, add yeast, salt, a couple of tablespoons of sugar and flour.
Knead the dough and leave it to ripen for half an hour, covered with a towel.
While the dough is rising, prepare the sorrel: rinse and chop.
Cut the apples and simmer them in a small saucepan for about five minutes, add sorrel and the remaining sugar to them. Simmer everything together for another 1 - 2 minutes.
After 30 minutes, divide the dough into two halves, roll out one of them and distribute on a greased baking sheet.
Distribute the filling evenly (press it down a little with your hands) and cover it with the second part of the dough, also rolling it out.
Let the cake sit for a while until it rises, and then place it in the oven. When the top is browned, it’s time to take it out.

Pie with sorrel and cottage cheese on kefir

Another recipe for baking with kefir, which will also not take you much time and will delight you with taste. It can rightfully be classified as a sweet option. The highlight of the pie will be prunes and nuts, which at first glance do not go well with sorrel. Try it! And make sure that this is not the case.

Take:

Low-fat kefir - half a glass.
Cottage cheese – 250 gr.
Sorrel.
Eggs – 2 pcs.
Sugar – 4 large spoons.
Flour - a glass.
Cheese – 70 gr.
Vegetable oil – 70 ml.
Prunes – 70 gr.
Soda - a third of a teaspoon.
Nuts – take any you like.

Step-by-step preparation:

Finely chop the prunes and sorrel, grate the cheese and chop the nuts. Turn on the oven to preheat to 180 o C.
Add whipped sugar and eggs to kefir and add cottage cheese. Continue whisking until you get a homogeneous consistency.
Add soda, flour and oil - knead the dough not too thick.
Add sorrel, nuts, prunes and cheese into the dough, mix everything well and pour the mixture into the mold.
Let the pie bake for 20 minutes.

When I started collecting recipes for sorrel pies, I was shocked. I expected that I would find one or two, but it turns out there are so many of them that it’s impossible to cook enough. Happy baking, friends! With love... Galina Nekrasova.

Hello, dear guests and friends of the site “Note to the Family”! Today I decided to remember the culinary theme, especially since there was a reason. The fact is that my parents brought me a whole bag of sorrel from the forest next to which our garden is located. I thought about what would be better to do with it, and decided to make a pie with sorrel.

I know several recipes for making sorrel pies. First, I will give you the recipe that I used to prepare a pie with sorrel today, and then I will introduce you to another recipe.

Yeast dough recipe

Yeast dough can be purchased ready-made, or you can make it yourself. If the latter option is chosen, you will need to take the following products: 1 large spoon of granulated sugar, 470 g of wheat flour, 170 ml of low-fat milk, 2 large spoons of unflavoured butter, a small spoon of dry yeast and fine salt. The filling will include: 3 selected eggs, 2 bunches of fresh sorrel, salt.

All components prepared for the dough are thoroughly mixed together. The mass should be soft and pliable.
The dough will rise for 80-90 minutes. During this period, it will need to be kneaded once.
Two eggs are hard boiled and cut into cubes. Next they are mixed with salted sorrel and the remaining raw egg.
The finished dough is used to form two flat cakes, slightly different in size.
A large flatbread is placed on an oiled baking sheet. The edges are folded onto its sides.
A juicy filling is laid out on top of the base. The pie is covered with the remaining dough. The edges are carefully pinched, and the top part is pierced in several places with a fork.
Cook for 25 minutes in a preheated oven.
Cool. Serve to the table.

Butter pie with sorrel in a slow cooker - recipe from yeast dough

Preparing this recipe for a butter pie with sorrel filling in a slow cooker is not difficult. Yeast dough bakes perfectly, does not dry out and turns out very fluffy and airy. The filling, due to the combination of vanillin and sugar, acquires a juicy, delicate taste and a pleasant, seductive aroma.

Necessary ingredients for preparing a buttery yeast pie filled with sorrel in a slow cooker

flour – 2.5 tbsp
milk – ½ tbsp
butter – 4 tbsp
sugar – ½ tbsp
egg – 1 pc.
dry yeast – 7 g
vanillin – 1/3 tsp
sorrel – 400 g
salt – 1/3 tsp
vegetable oil

Step-by-step instructions on how to make a rich yeast pie with sorrel in a slow cooker

Dissolve yeast and a tablespoon of sugar in warm milk, mix well and leave for 15-20 minutes for the components to react.
Add butter dissolved in a water bath and flour sifted through a kitchen sieve, stir and ensure that all clots and lumps dissolve. When the mass becomes homogeneous, cover the container with a lid and leave for 30-40 minutes in a warm, dry place.
When the dough has risen, gently knead it with your hands and let it rest for another half hour.
Then grease your hands with sunflower oil and roll the dough into a ball.
Separate 2/3 from the workpiece and roll it out so that the size of the cake is slightly larger than the area of the mold in which it is intended to be baked.
Rinse the sorrel, dry it and finely chop it with a sharp knife. Sprinkle the greens with sugar and vanilla.
Grease the inside of the multi-cooker bowl generously with oil, set the “Quenching” mode and let the device operate on this program for 2 minutes. Then line the bottom with rolled out dough.
Place the sorrel filling on top and cover it with the remaining dough, previously rolled out into a thin layer. Make a small hole in the center of the top layer to allow the syrup and steam to escape.
Cover the multicooker with a lid and leave for 15-20 minutes so that the dough rises again.
Next, select the “Soup” program and cook the pie for an hour. Cool the finished baked goods slightly, remove from the mold, cut into pieces and place on the table.

From puff pastry

You will have to tinker with homemade puff pastry for a very long time. Therefore, it is better to use ready-made defrosted (half a kilo). In addition, the following will be used: 470 g of sorrel, 3.5-4.5 large spoons of granulated sugar, 1.5 large spoons of potato starch, raw egg. Preparing a pie with sorrel from puff pastry is very quick and easy.

The sorrel is washed with water, dried with paper napkins, finely chopped and sprinkled with granulated sugar.
Place half of the dough on a baking sheet oiled with butter. You can roll it out slightly.
The filling is evenly laid out on top of the base and sprinkled with potato starch.
All that remains is to cover the pie with the second part of the dough, pinch it and place it in a hot oven for 35 minutes.

You don’t have to add sugar to the filling, but lightly salt the sorrel.

Quick sorrel pie, classic recipe

The basis of baking is a regular sponge cake. Cognac and sorrel herbs will add a pleasant twist to the traditional egg dough. In this case, its sourness will not be as rich as usual, but if your family does not like sweets, you can put less sugar in the dough than indicated in the recipe.

Ingredients

Fresh sorrel greens – 200 g;
Premium flour – 1 cup;
White granulated sugar – 1 cup;
Medium-sized chicken eggs – 3 pcs;
Cognac – 1 tbsp;
Powdered sugar – 2-3 tbsp;
Sunflower oil – 1 tbsp;
Dry semolina (cereal) – 1 tbsp.

How to make sorrel pie at home quickly and tasty

Greens collected from the garden need to be thoroughly cleaned, washing each leaf, and then dried to remove excess moisture.
Chop the sorrel (no need to chop it too fine). If the family really likes sweet pastries, sugar can be added not only to the dough, according to the recipe, but also additionally - 1-2 tablespoons to the greens, sprinkled with it and mixed carefully.
Let's take care of the biscuit component: mix raw eggs and granulated sugar and beat these products to a foamy consistency without grains.
Next, add flour and cognac in several small portions, mix with a mixer until perfectly homogeneous.
The form in which we will bake the cake needs to be lightly greased with oil and sprinkled with semolina so that the dough does not stick too much to the inner surfaces.
Pour in about half the dough and distribute it evenly inside, then add the filling, which we cover with the second part of the dough base.
Place the mold in the oven, preheated to 180C, reduce the heat to medium intensity and place the mold.

In order for the pie to bake well without burning, you need to place it at the same distance from the top and bottom hot plates. As soon as the dough “fits”, the heat in the oven will need to be reduced to a minimum.

The average baking time for treats with an unusual vitamin filling is 35-40 minutes. A wooden toothpick will help determine readiness. We pierce the dough with it and look - if there is no raw trace, then the baking is ready. Before sending it to the table, it must be removed from the mold and sprinkled with sweet powder. It is better to wait until the cake has completely cooled before tasting, otherwise its splendor may decrease.

With sorrel and cheese

For this treat, ready-made yeast dough is used. A 600 g package will be enough. And the juicy filling is prepared from: 270 g sorrel, 160 g soft goat cheese, salt. To grease the baked goods, use a chicken egg.

The cheese is crumbled into cubes and mixed with washed and coarsely chopped sorrel. The filling is salted and peppered.
The dough is rolled out into a flat cake, sorrel and cheese are placed in the middle.
The base is carefully pulled towards the middle.

It is important not to tear the dough.

The egg is beaten in a separate bowl, after which the entire surface of the future pie is smeared with it.
Bake for 45 minutes on the middle rack of the oven.

Ready-made baked goods will be an excellent addition to any soup or broth.

Pie with sorrel and feta cheese

Components:

kefir – 250 ml
feta cheese (feta, Adyghe cheese or cottage cheese) – 100 g
sorrel – 150 g
salt – 5 g
flour – 2.5 cups
sugar – 2 pinches
black pepper – 2 pinches
paprika – 2 pinches
dill - 1 table. spoon
egg – 1 pc.
cumin – 2 teaspoons

Knead the dough from sifted flour, salt, sugar and kefir. It should be soft and not stick to your hands, cover with film for 5 minutes, meanwhile prepare the filling. Mix finely chopped sorrel with chopped dill and grated cheese. Add black pepper and paprika to make the pie more spicy. Divide the dough into 2 parts, place one on the pan, and top with the filling. Distribute the remaining dough on top, using a sharp knife to make cuts in the shape of squares or diamonds. Brush the pie with beaten egg and sprinkle with caraway seeds, bake at 190 degrees until browned.

With cottage cheese and sorrel

Such pastries will be an excellent dessert that both children and adults will enjoy equally. To prepare it you need to prepare: 220 g of sorrel, 120 g of cottage cheese, 110 g of granulated sugar, 2 large spoons of potato starch, a pinch of salt, half a pack of butter, 90 g of medium fat sour cream, 2 raw eggs, a small spoon of baking powder, 330 g of wheat flour. A detailed description of the pie is presented below.

To prepare the dough, the butter is heated over low heat, and when it cools slightly, it is mixed with one egg and the yolk from the second.
Half the sugar, sour cream, sifted flour with baking powder are added to the mixture. The ingredients are thoroughly mixed.
The dough does not need to be kept warm to rise.
The sorrel filling is very easy to prepare. To do this, fresh finely chopped leaves are sprinkled with the remaining sugar and a small amount of salt. Dry cottage cheese and potato starch are added to them.
The dough is divided into two unequal parts. A large portion is placed in a round shape, covered with filling and a smaller portion.
Bake for 55 minutes in a preheated oven.
Approximately 15 minutes after the start of cooking, the surface of the pie is brushed with the remaining protein.

A round ovenproof dish with a diameter of 23 cm is ideal for the specified amount of ingredients.

Lenten yeast pie with sorrel

Required:

water - 1 cup.
yeast – 1 tsp. l.
flour – 400 g
vegetable oil – 2 tbsp. l.
sorrel – 200 g
sugar – 2 tbsp. l. with a slide
starch - 1 tbsp. l.
sweet tea – 1 tbsp. l.

Cooking method

Mix 200 g of flour with sugar and yeast.
Heat the water and pour it into the dry mixture.
Pour in vegetable oil, stir and add the rest of the flour. The dough should roll out easily, but not be too tight.
Finely chop the sorrel, sprinkle with sugar and starch.
Take 2/3 of the entire dough, roll out the layer to a size slightly larger than the mold and place it on the bottom. The dough should hang slightly over the edges of the pan. Spread the sorrel filling evenly on top.
Fold over the overhanging edges of the dough, placing them over the filling.
Roll out a smaller piece of dough, cover the pie with it and seal the edges.
Prick the dough with a fork in 3-4 places, send it to a warm place to rise.
When the pie is ready, brush its surface with sweet tea, place it in a preheated oven and bake at 190-200 degrees until done.

Note.

The filling in the pie has a delicate consistency and a pleasant sweet and sour taste, somewhat reminiscent of strawberries.
You can use rhubarb instead of sorrel.

With sorrel and egg

When preparing a savory version of baking, in addition to sorrel, it is worth adding chicken eggs to the pie filling. They will add satiety to the treat. In addition to 4 medium eggs, take: half a kilo of yeast dough, salt, 470 g of fresh sorrel, a bunch of green onions, ground pepper, 80 g of butter.

The dough is divided into two unequal parts, both of which are slightly rolled out. You can make either a round or rectangular cake.
Most of it fits into the chosen shape, its sides are formed.
For the filling, eggs are hard-boiled and grated on a coarse grater.
The sorrel and onion are washed, shaken off water and finely chopped.
Eggs in a separate bowl are mixed with prepared herbs. The mass is salted, optionally flavored with pepper and any other seasonings.
Melted butter will help with the dryness of the filling. After adding it, the filling is thoroughly kneaded and sent to the base.
The top of the pie is covered with the second part of the dough and baked for 45 minutes.

You can add not only chicken eggs to the filling, but also quail eggs.

Kefir pie with sorrel and mint

Take:

sorrel – 250 g
mint – 3 sprigs
sugar – 4 tbsp. spoons
starch - 1 tbsp. spoon
flour – 1 cup
kefir – 1 tbsp.
salt and soda - 0.5 teaspoon each
milk – 50 ml
sesame seeds – 1-2 tablespoons, if desired. spoons

Mix the sifted flour with salt and soda, pour in kefir, mix well. All the dough is ready, while it is resting, prepare the filling: mix chopped sorrel and mint with sugar and starch. Roll out most of the dough and place it in the mold, making sides. We put the filling on top and don’t be alarmed that there is a lot of it. During the baking process, the sorrel will extinguish and everything will be fine and harmonious. Cover the pie with the remaining rolled out dough, cut a hole in the center, grease with milk, and place in the oven for 40 minutes. If desired, sprinkle the cake with sesame seeds before baking.

Sorrel is a plant that is clearly underestimated by many housewives, most of whom do not know any other uses for it other than adding this useful herb to green borscht. Meanwhile, sorrel is suitable not only for making soups and light salads, but also goes perfectly with baked goods. For example, a pie with sorrel, the recipes for which we have collected in this article, can be prepared from yeast, puff pastry, shortbread, liquid kefir dough. At the same time, the sorrel filling for the pie can be either sweet or sour. And in any case, such a pie, even if it is made without yeast and with frozen sorrel, turns out juicy, aromatic and satisfying. Be sure to add to this list of positive characteristics the enormous benefits and low calorie content of this plant, and immediately adopt one of the step-by-step recipes with photos and videos for the oven and multicooker below.

Sweet pie with sorrel

One of the most delicious sweet fillings for sorrel pie is the version with apple and vanilla sugar. In addition to 2 sweet fruits, take: half a kilo of yeast dough, 70 g of powdered sugar, a bag of vanilla sugar, 2 sprigs of mint, 280 g of fresh sorrel, a large spoon of granulated sugar.

The dough is divided into two unequal parts and rolled out.
The large one is laid out in a mold, forming small sides.
For the filling, washed and chopped sorrel is mixed with small apple cubes, regular and vanilla sugar, and chopped mint.
The mass is laid out on the base and covered with the second part of the dough.
Bake for 35 minutes in a hot oven.

The slightly cooled pastries are generously sprinkled with powdered sugar.

Sorrel pie recipe 2

Ingredients:

For filling:

Sorrel leaves
Half a glass of granulated sugar
1 tablespoon starch or flour

For the test:

2 cups of flour
1 cup sour cream
100 g margarine
Half a glass of granulated sugar
Half a teaspoon of soda
Vinegar to remove soda

Preparation:

We prepare the filling in the same way as in recipe 1, only we add starch or flour. This will help absorb excess water that will be released from the sorrel during cooking.

To prepare the dough, mix flour with granulated sugar and softened margarine. After this, add sour cream and dissolved soda. Knead the dough and let it stand for 15-20 minutes.

Now divide the dough into two unequal parts. Most of it will go to the bottom, and the smaller part will go to the top.

Roll out the dough to the size of your baking pan. The mold can be lightly greased with vegetable oil. Place the bottom layer of dough in it and make sides.

Sunday, August 10, 2014 15:18 + to quote book

Jellied pies are our everything! The sorrel in the garden is boring, half-harvested, so I decided to bake a jellied-sorrel pie, especially since I’ve been wanting to try sorrel as a filling for a long time. I robbed the sorrel bed - there wasn’t much left; a couple of days ago I froze it for the winter, so the bed is almost bald. I washed the sorrel and let it drain.

While the sorrel was draining, I made the dough: 2 eggs, less than half a liter of kefir, salt, sugar, flour to the consistency of charlotte dough, a pinch of soda. Place a third of the dough on a greased pan. Place shredded sorrel on top.

I stomped the sorrel on top with my palm and sprinkled it with sugar.

I poured the remaining dough over it and sprinkled sugar on top too.

Now place in the oven for 35-40 minutes. After 20 minutes - view in the oven:

Of course, an oven in such heat is no good, the animals didn’t understand the joke at all, Ivan defiantly lay down on the floor to die from the heat, Gucci is dying from the heat comfortably, on the sofa. They were dying until the smell came out of the oven)))

The smell is amazing! Everyone ran to the kitchen to ask when it would be ready. I take out the pie:

I should wait until it cools down, but I don’t have the strength to stand the smell - I cut it while it’s hot.

Quick pie with sorrel in the oven

Even a jellied pie can be easily prepared with sorrel. This will take very little time, and also the following products: 3 large handfuls of fresh sorrel leaves, 2 tbsp. flour, 1.5 tbsp. low-fat kefir, 0.5 small. spoons of salt and the same amount of baking powder, a large spoon of granulated sugar, 3 large eggs, 2 large spoons of unflavoured butter.

Eggs are mixed with salt, kefir and granulated sugar. Using a blender, they are whipped into a fluffy mass. Next, the products are combined with butter, baking powder and sifted flour.
The kneaded dough will infuse for 15-20 minutes.
Then half the mass is poured into an oiled mold, chopped sorrel is poured on top, which is covered with the remaining dough.
The treat is baked for 35-40 minutes.

For satiety, you can add a boiled egg to the filling.

Greens are the first to appear on the shelves of markets and shops. It is with this, and not with berries and fruits, that the new harvest season opens. Sorrel is the first spring green and a healthy component of soups, main courses and...baked goods. What many people don’t even suspect, so perhaps the recipe for sorrel pie will be a discovery for some housewives.

Dessert and savory, on a puff, poured, biscuit, yeast base and shortcrust pastry there can be a pie with sorrel. Below are interesting and very tasty options: from classics made with yeast to recipes made with store-bought puff pastry for novice housewives.

Yeast-based sorrel pie

Yeast pie with sorrel has the same right to exist as puff pastry or shortbread - the filling of sorrel, as sorrel is also called, goes incredibly well with any dough.

What you will need:

milk in a volume of 100 ml;
the same amount of water;
a fourth of a spoonful of dry yeast;
one raw egg;
four tablespoons of sugar;
flour in a volume of 2.5–3 cups;
a pinch of salt;
a bunch of fresh sorrel leaves.

Cooking steps:

To prepare a sorrel pie based on yeast dough, you need to combine water with milk in a suitable container and heat it up a little.
Add yeast and sugar - 2 tablespoons.
Break the egg, add salt and flour.
Knead the dough and set it aside for a while to rise.
Wash the sorrel, chop it and cover with the remaining sugar sand.
All that remains is to divide the dough into two parts that are not identical in size. Shape the larger layer using a rolling pin and place it on the bottom of the mold.
Spread the filling on top, and use the remaining dough to make flagella and decorate the pie.
Bake the sorrel pie in an oven preheated to 180–200 C for 20–30 minutes. Everything will depend on the thickness of the dough layer.

From puff pastry

A pie with sorrel made from puff pastry can be called a pastry for lazy people, since you don’t need to bother with preparing the base (you can buy it in the store), and you can choose the filling either solely from sorrel or in combination with other ingredients, sweet or not.

Recipe list of products:

500 g puff pastry (preferably yeast dough);
400 g sorrel;
50 g butter;
1 egg;
30 ml milk;
70 g crushed peanuts.

Baking step by step:

Let the two layers of dough lie in the room on the table for a while to make them easier to work with;
Stew prepared (washed and chopped) green sorrel with a piece of butter. It can be seasoned with salt and pepper if desired (if it is not a dessert) or, conversely, added sugar;
Form the pie: place one layer of puff pastry on the bottom and sides, place the filling on it. Brush the edges with egg beaten with milk (this way the dough will stick together better), cover the top with another piece of dough, pinch the edges;
Make a couple of pricks with a fork, go over the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The average duration of this process is 20 minutes.

Pie with herbs and egg made from yeast dough

There are so many pies with sorrel that have been invented! Someone mixes the plant with mushrooms, while another housewife combines sourness with boiled chicken breast, and a third simply adds sugar

For those who consider the last option too daring for their culinary abilities, we suggest you try making a pie using the following simple recipe.

List of required components:

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

Prep and bake time: 45 minutes.

Calorie content: 245 kcal.

Step-by-step cooking technology:

Boil 5 hard-boiled eggs. When ready, cool in ice water, peel and chop;
Wash, dry and finely chop the sorrel;
Chop the onions;
Melt butter in a deep frying pan;
Sauté the onion until translucent;
Next send the sorrel;
Stir and leave to simmer;
In a few minutes the plant will release juice. Next, the heat treatment must be continued with the lid open and stirring constantly;
As soon as the liquid has evaporated by half, remove the pan from the heat, cool the filling and mix with the eggs;
While preparing the filling, the yeast dough will rise;
Divide it into 2 parts, with one slightly larger, and roll it out to a thickness of 15 mm;
Cover the bottom of the mold with more than half of the dough, greased with margarine or butter. Be sure to raise the edges;
Leave it like this for no more than 15 minutes;
Distribute the filling, leaving 1 cm from the sides;
Cover the pie with the second dough and seal the edges;
Leave the product for a quarter of an hour to proof;
Before baking, prick the surface with a fork and brush with egg;
Bake for the first 10 minutes at 130C, the remaining half hour at 170C.

It is advisable to serve the yeast pie when it has cooled.

What can be prepared from milk and eggs quickly and tasty - take note of dishes that can easily be prepared for breakfast.

Learn how to brew green tea correctly. Recipes here.

Simple recipes for pies with photos and a variety of fillings. These recipes will win you over.

Yeast dough recipe

Pies with sorrel made from yeast dough are a classic of country cooking. They are baked as whole large pies or small pies, which are so convenient for children to eat. Greens in the filling are often combined with rhubarb or sweet apples.

To bake yeast pie with sorrel you need:

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

Baking order:

Pour together crystalline sugar and dry instant yeast, 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 adding sugar to taste. The greens will darken and decrease several times in volume;
Line the pie pan with half the dough, put the filling on it, cover the top with the remaining dough, making a lattice out of it, and bake for a little less than an hour (45-50 minutes) at 190-200 degrees.

Ossetian pie with sorrel - step-by-step recipe from yeast dough, video

Ossetian pie with sorrel, the recipe for which you will find using yeast dough in the video below, is considered one of the most delicious, juicy and aromatic. The filling for this pie can be frozen sorrel. You can prepare this sorrel pie, as well as versions made from shortbread or puff pastry, batter with kefir, either in the oven or in a slow cooker. Learn more about how to make Ossetian pie with sorrel in the step-by-step recipe from yeast dough in the video below.

Fresh or frozen sorrel is a very affordable type of filling for homemade baked goods. It goes well with yeast, puff pastry, shortbread and batter made with milk or sour cream and gives flour products a soft, piquant sourness, freshness and juiciness. Recipes recommend making sorrel pie both in the oven and in a slow cooker; this does not affect the taste and quality of the finished delicacies. The baked goods can be served as a separate dish or used as an addition to thick soups, meat or fish.

Quick pie with sorrel in the oven

This jellied pie with sorrel is rightfully considered the fastest baking option.

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

What is included in the pie:

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

Baking steps:

Using an electric mixer, beat the eggs, adding sugar little by little, into a fluffy foamy mass. Then change the whisk to the dough attachment on the mixer and add flour and baking powder at low speed;
Place chopped sorrel on the bottom of a greased springform pan and pour biscuit dough on top. Cook at 180 degrees until the toothpick is dry.
Cooled baked goods can be dusted with powdered sugar.

Sorrel pie recipe 1

I really love making pies from batter. It seems to me very convenient when you don’t have to roll out or pinch anything. We prepared the dough, poured half of it into the mold, put in the filling, poured in the remaining dough, and that’s it. By the way, all the pies, the recipes for which I gave you in the section, are made from liquid dough, however, the recipe for preparing the dough itself is different for all pies.

So today I decided to opt for a recipe for making sorrel pie from batter. It turns out to be a very tasty and satisfying sweet pie. And if you want to treat someone with such a pie, then your guest may not even realize that the filling of your pie is made of sorrel.

Well, let's get started. To make sorrel pie we need the following ingredients:

For filling:

Sorrel leaves
Half a glass of granulated sugar

For the test:

2 cups of flour
1 cup granulated sugar
1 glass of kefir
3 eggs
100 g margarine
Soda and salt on the tip of a spoon

Preparation:

First let's prepare the filling

. To do this, wash the sorrel, cut off the stems and dry it on a paper towel. Finely chop dry sorrel leaves. Take more sorrel. When you cut it, it will seem like there is a lot of filling. But this is deceptive, because when cooked it will greatly decrease in size (exactly 3 times).

Pour granulated sugar into the chopped sorrel and mix. The filling is ready.

Now let's prepare the dough

First of all, melt the margarine and let it cool a little while we prepare the dough.

Break the eggs into a deep enough container, add granulated sugar to them and grind.

Now pour kefir and melted margarine into this mixture. Stir.

Then, stirring constantly, add all the flour, add salt and soda and knead the dough thoroughly.

Now take a baking dish and pour half of our batter into it.

Place all the prepared sorrel filling on top.

Now pour the remaining dough on top of the filling. Place in a preheated oven and wait for this yummy to be ready.

I am sure that if you make sorrel pie according to this recipe, you will not regret it!

As you understand, sorrel pie can be made without batter. Any dough will work. If you don’t want to make the dough yourself at all, then buy ready-made puff yeast dough in the store.

And now I’ll give you another recipe for making sorrel pie.

With sorrel and cheese

Unsweetened pastries with a cheese and shave filling are good either “out of the oven” or completely cooled. The salty taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe uses the following ingredients:

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

Progress of culinary processes:

Roll out a piece of puff pastry into a flat round cake on a floured table;
Mix chopped sorrel and cheese cut into small cubes together for the filling;
Place a mound of filling in the center of the flatbread. Pull the edges of the dough towards the center and pinch, leaving a hole in the middle.
The sorrel filling in pies always turns out to be quite juicy; therefore, to prevent the moisture evaporating during baking from tearing the dough base, corn/potato starch is added to it (usually in sweet dessert pies) or slits and holes are made to ensure free steam escape .
Brush the shaped pastry with the raw beaten egg and bake for 40 minutes until done. Temperature regime – 180 degrees.

Description of preparation:

If you don’t tell any of your guests what the filling in this pie is made of, they will never guess.
Sorrel in the pie acquires an amazing taste. Pie with sorrel will be a discovery for you too if you have never tried such a dish. I hope that the recipe for sorrel pie with photo will help you bake this delicious dish and have a pleasant evening with tea. Good luck to you! Purpose: For lunch / Afternoon snack / Inexpensive Main ingredient: Vegetables / Sorrel / Dough / Flour / Greens Dish: Baked goods / Pies / Sweets Geography of cuisine: Russian cuisine

With cottage cheese and sorrel

The well-known grated pie on shortcrust pastry can be baked with a filling not of jam, but of cottage cheese and sorrel. It will come out delicious and original in a new way.

List of necessary products;

100 g butter;
100 g sour cream;
2 eggs;
100 g sugar (50 g for the dough, 50 g for the filling);
350 g flour;
100 g 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 and knead shortbread dough. Roll one part of it between two appropriately sized sheets of parchment into a flat cake, the size of which will cover the bottom and sides of the mold for the future pie, roll the other into a bun and wrap it in film. Place both parts in the refrigerator for 20 minutes;
For the filling, mix cottage cheese, washed and chopped sorrel, sugar and starch. The amount of sugar can be adjusted to your taste;
Line the pan with frozen shortcrust pastry, trim off the excess. Place the curd-sorrel filling, and grate the remaining buns and dough scraps onto it through a grater with large holes;
Until readiness, which will be indicated by the appearance of the pie, bake at 170-180 degrees.

Sweet sorrel fillings for pies

Few people know that sorrel goes well with sweet ingredients that balance its acidity. If you want to see only sour leaves in the pie, then flavor it with regular granulated sugar. And if you want to add fat and richness to your pies, then add soft butter.

Simple filling: sorrel and sugar

This is probably the most basic pie filling of all. All we have to do is chop the grass and cover it with sugar.

Grocery list:

sugar - 2 tables. l.;
sorrel – 150 grams.

How to make pie filling

Wash the leaves, dry them on paper napkins, tear off all the tails, and cut the greens into strips. If desired, you can soften it in the microwave for 1-1.5 minutes, but if it is young and fresh from the garden, you can skip this procedure.
Add sugar to the greens and stir. Do not keep it in this form for a long time so that a lot of juice does not form.

Author: Natalya

Stewed sorrel filling with butter

Butter pie filling was new to me. It has a very interesting sweet and sour taste.

Filling ingredients

sorrel – 300-400 g;
sugar – 2 tbsp. l.;
butter – 100 g.

Cooking process step by step

Rinse the sorrel leaves with cold water. We sort through, remove dry leaves, trim the stems, and finely chop the leaves.
Place butter in a frying pan and heat it up. Pour sugar in there too.
Pour the prepared sorrel into a frying pan, mix with sugar and butter until it is soaked.
Greens quickly decrease in volume. Stir several times and turn off the heat.
Leave the pan to cool. There is no need to use it hot.

Author: Tatyana

The given recipes for fillings for sorrel pies are the simplest and most budget-friendly. Treat your loved ones to delicious homemade baked goods.

With sorrel and egg

The originality of this pastry lies not so much in the filling or forming method, but in the cooking method. The pie is prepared not in the oven, but in a pan on the stove.

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

200 g flour;
125 ml water;
4 chicken eggs (1 for the dough, 3 boiled for the filling);
150 g butter;
25 g pressed yeast;
1000 g sorrel.

Preparation:

Combine water, yeast, egg, 50 g butter, flour and knead the dough. Let it rise while the minced meat for filling the pie is being prepared;
Melt an additional 50 g of butter in a frying pan and simmer the washed and chopped sorrel leaves in it. Then press them through a sieve or puree them with a blender;
Roll out the dough into a rectangular cake, brush with sorrel puree, sprinkle with chopped boiled eggs, roll into a roll and close it in a ring;
Melt a little butter in a saucepan, put a ring in it and put on fire. When the pie is browned on one side, turn it over to the other. Add oil if necessary.

Dietary cottage cheese pie with sorrel

Don't rush to throw away old cottage cheese. So many dishes with his participation. The recipe alone for a pie without yeast with sorrel is worth it. And if it is also dietary, then it has no price.

Ingredients

Fat cottage cheese – 200 g;
Whole grain flour – 100 g;
Premium wheat flour – 140 g;
Salt - to taste;
Sugar – 50-100 g;
Sorrel – 300 g.

How to cook diet cottage cheese pie with sorrel

Let's first decide on cottage cheese. It should be of uniform consistency. Therefore, if you have grains, stir it in a blender. Curds are also suitable for this recipe. But, if you use sweet curds, then the sugar consumption in the dough and filling will be less.
Mix all ingredients except sorrel. Do you want an absolutely low-calorie pie? Use a sweetener. Adjust the quantity according to the instructions. The output is a plastic, pliable dough.
Leave the dough for 10 minutes, while doing the filling.
We wash the leaves in cold water, dry them with a paper towel or napkins, and cut off the white roots.
Transfer the sour greens into a microwave-safe bowl.
We put it in the microwave oven for 2 minutes at a power of 900 W.
Drain off the sorrel juice. No need to squeeze.
Roll out half of the dough and place it on the bottom of the mold (you can use a frying pan without a handle).
Line with sorrel and sprinkle with sugar. The more sugar, the sweeter the filling. For sweet and sour filling, add 50 grams of sugar.
Cover the filling with the second part of the dough. We pinch the edges. We make small cuts on the surface.
Bake for 35 to 40 minutes at 200 degrees.

A healthy summer pie disappears in an instant before it even cools down. You definitely won’t find this at resorts abroad!

Sweet pie with sorrel

A simple, but at the same time unique recipe for a sweet pie filled with sorrel, on a yeast dough with a shortbread structure, will surprise you with its sweet and sour taste and will not leave anyone indifferent.

For the sand-yeast base and sorrel filling you need:

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

Pie with sorrel. Brief recipe.

You will need:

butter 200 gr
premium wheat flour 3 cups (cup volume 200 ml)
water 125 ml (3/4 cup)
dry yeast 1 tbsp.
sugar 1 tsp
salt a pinch
flour for sprinkling when kneading dough

Filling:

sorrel 0.5 kg
sugar 0.5 cups (glass volume 200 ml)
starch 1 tsp.

Heat the water (125 ml) until it is pleasantly warm. Dissolve sugar in it (1 tsp) and add dry yeast. Place pieces of soft butter and a pinch of salt into the sifted flour. Rub with your hands to form crumbs. Make a well in the crumbs and pour the yeast into it. Knead the dough, form it into a ball, place it in a bowl, cover with cling film and leave for 30-40 minutes. Wash the sorrel, drain and cut into strips, place in a bowl. Punch down the risen dough and divide into two parts: one slightly larger. Roll out most of the dough and place on a baking tray lined with baking paper. Sprinkle the dough with starch. Add sugar to the sorrel, mix with your hands and transfer to the dough. Roll out the second layer of dough and cover the pie. Seal the edges of the pie and make slits at the top. Bake in a preheated oven at 180°C for 30 minutes. Sprinkle the cooled pie with powdered sugar.

January 21, 2020 7109

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