The filling for pies with sorrel is sweet. Pies and pies with sorrel: the best recipes, secrets of the juicy filling. How to make a pie with sorrel aspic, from puff pastry, yeast dough, shortbread dough and on ke

Pies with sorrel

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A couple of years ago, I came across an interesting recipe in one of the magazines - sweet pies with sorrel, made from quick, yeast-free dough. Of course, as soon as the season for fresh greens arrived, the pies were prepared and became a real culinary discovery for me. Previously, I could not even imagine that sorrel with sugar gives such a rich, very pleasant sweet and sour taste. While there is still a lot of greenery, prepare 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 don’t like fiddling with yeast dough.

Preparing pies with sorrel is quick and easy. The dough is unleavened, made with water, and contains neither sugar nor salt. Just what you need for a filling with a bright, rich taste.

Sweet filling

How to prepare the filling with sugar:

wash the leaves (300 g), dry them on a napkin, cut into small strips;
add a pinch of salt to the sorrel, 2-3 tbsp. l. sugar, stir and leave for 10 minutes until the sorrel becomes soft and juicy;
add 2 tbsp. l. starch, potato or corn, stir.

This filling goes well with yeast dough. The more sorrel in the pie, the juicier and airier it will be.

Preparation

1. In a deep container, mix a chicken egg with granulated sugar and salt.

2. Pour in fermented baked milk and vegetable oil. It is advisable to use oil without fragrance.

3. Add baking powder and wheat flour. Let's knead the dough.

4. Leave the dough ball for 15-20 minutes, covering it with a scarf or towel. This is the optimal time to activate gluten.

5. Wash the sorrel leaves and cut them into ribbons, cutting off the bases. Place it in a container.

6. Pour boiling water and leave for 5 minutes. During this time, the greens will change their color and decrease in weight by half. Place it in a colander and carefully remove any remaining water.

7. Transfer the sorrel mass into the container again and fill it with granulated sugar. Mix and leave for 5 minutes.

8. During this time, divide the dough into small pieces.

9. Roll out each of them and put 1-1.5 tsp on it. fillings.

10. Form small pies and turn them over so that the seam is on the bottom.

11. Place all the pie preparations on parchment paper laid on a baking sheet and brush with egg yolk. Place the baking sheet in the oven for 20-25 minutes at 180-200C.

Remove the finished pies from the oven and place on a prepared dish. Serve with aromatic tea.

Filling with sorrel and egg

To prepare pies with sorrel and egg, you need:

hard boil 5 eggs (10 minutes after boiling water), cool, peel, finely chop or grate;
wash the sorrel (200 -300 g), dry on a paper napkin, trim the stems, cut the leaves into thin strips;
Sort and rinse 100 g of rice with cold running water, boil until tender. The rice should become soft, but not boil into “porridge”;
Mix the ingredients in a bowl, add a pinch of salt and a little black pepper.

Step-by-step preparation with photos of pies with sorrel and apples

To begin, dilute the yeast in a glass in two tablespoons of warm water, add 1 tsp. sugar and the same amount of flour, stir and leave to rise. During this time, the yeast will “come to life” and gain strength.
In a bowl, mix one egg, softened margarine, milk and 1 cup flour.
When the yeast cap rises in the glass, pour this mixture into the bowl with the dough and stir.
Add 2/3 cup of clean, warm water and the rest of the flour to the dough and knead into a soft dough. Control the amount of flour yourself. Cover and leave it to rise. When it rises, press down and let it rise a second time.
To prepare the filling, wash the sorrel leaves and apples well and dry them.
Finely chop the apples and sorrel.
Combine apples, sorrel and sugar in a bowl.
Mix well.
When the dough rises for the second time, divide it into equal, small pieces and form into flat cakes.
Roll the dough into circles and place the filling in the middle - there should be a lot of it, as it will “shrink” during frying.
Pinch the edges well so that the juice does not leak out when frying, let the homemade pies rise for about 20 minutes.
Fry pies with sorrel and apples over medium heat on both sides until cooked.

Hearty, tasty, sweet pies with sorrel are delicious with tea or compote. They can be served both warm and cold. Bon appetit!

Calories: Not specified

Cooking time:
Not specified
Sweet pies with sorrel are a very tasty dish that your whole family will enjoy. Don’t be surprised that the pies are prepared with sorrel and are sweet at that: they are not at all like. I learned this recipe from my relatives who are from the Urals. This is where these pies are fried. Although the filling may seem sour to you, it will not be so. The filling will be just pleasant to the taste, the sweet taste will resonate with the sourness of sorrel and it will be very tasty. I recommend everyone to make sweet fried pies with sorrel, and I will describe the cooking process in detail and step by step.

- 150 grams of kefir, - 1 glass of flour, - 1.5 tables.
l. vegetable oil, - a couple of pinches of salt, - 1 teaspoon. l. granulated sugar, - 1 incomplete (without a slide) teaspoon. l. soda For the filling: - 1 bunch of young sorrel, - 3 tables.
l. granulated sugar. Recipe with photos step by step:

Pour kefir into the bowl where you will knead the dough. Pour soda in there and stir immediately. Let the kefir and soda become friends, wait 7-10 minutes for the kefir to foam. Add a little salt and granulated sugar to make the dough tasty. Pour in oil as well. With vegetable oil, the dough will be soft and easy to mold. Add flour and start kneading the dough. Form a soft, loose ball. But at the same time he must lag behind his hands. Let the dough sit and cover with a cotton towel. The dough should rest; when it rests, it will be even tastier and fluffier. You will notice this while frying the pies. Now, while the dough is lying and resting on the side, you need to prepare the filling. Finely chop the washed and dried sorrel. The main thing is to cut off the tails and finely chop the leaves. Add more sugar and stir. That's it, the filling is ready. Divide the finished dough into pieces with your hands and make approximately equal balls out of them. Flatten the balls with your fingers and place a spoonful of filling in the center of each. Seal the edges of the pies and go over them several times to be sure. Then use your hands to slightly round the pies so that they are oval in shape. Pour frying oil into a frying pan, heat it over medium heat and place the pies to fry, seam side down. If one side is browned, turn the pies over to the other side and continue frying. You need to fry the pies for 5-7 minutes on each side. Hot pies can be served. The incredibly tasty filling will surprise everyone, and everyone will love the fluffy dough. Bon Appetite! We recommend reading our article -

Hi all!

You've come to a blog that has a lot of delicious recipes. And today we’ll talk about one of them. Because we will make pies with sorrel. During sorrel season, some people don’t know what to do with it. Sorrel is actually a weed. For many, it grows just like that. And many people’s imagination doesn’t go any further. Therefore, this article is written to show you how to utilize this delicious plant with the help of excellent recipes.

In the article you can expect:

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

Filling with sorrel and green onions

Sorrel goes well with other greens, such as green onions.

Wash a bunch of green onions, dry them on a paper towel, and finely chop them. It is better to take only the green part of the feather.
Wash the sorrel, dry it, trim the stems and cut the leaves into strips.
Mix the herbs, salt, pepper or add seasonings to taste. Heat a frying pan, grease it with vegetable oil.
Place the greens in a frying pan and let sit for 1-2 minutes (the greens will change color, but you must not allow them to spread and lose their shape).
Remove the greens from the pan onto a plate and leave for 10 minutes. During this time, juice will be released, which must be drained, otherwise the pies will be too wet.

You can add diced boiled eggs to this filling. Greens can be stored in the freezer for a long time before frying. Onions and sorrel, washed, dried and chopped, are placed in containers or plastic bags and placed in the freezer. In this case, ready-made filling for pies will always be at hand.

Before adding it to the dough, the greens need to be thawed at room temperature, drained of liquid (if any appears), then salt and pepper.

Fried sweet pies with sorrel

Kitchen appliances and utensils:

deep container, whisk, sieve, frying pan.

Ingredients

Step-by-step preparation of pies with sorrel

We prepare all the necessary ingredients.
Take 550-650 grams of sorrel, wash it thoroughly, cut off the hard stems. Using a knife, cut the leaves into small pieces.
Place the chopped sorrel in a container and scald with boiling water.
After 30 seconds, pour the contents onto a sieve and strain the sorrel. Then squeeze it well with your hands to get rid of excess water.
Preparing dough for pies. We will need a deep container. Pour 280-300 ml of kefir into it, add four tablespoons of refined vegetable oil. Using a whisk, mix everything well.
Add one tablespoon of salt and sugar and a teaspoon of soda to the resulting mixture. Mix all the ingredients again.
Sift 300-350 grams of flour through a sieve and begin to knead the dough.
Cover the finished dough with cling film or a kitchen towel. Place in a warm place.
After 20 minutes we return to the test. Pinch off small pieces. Knead the resulting balls with your hand or roll them into a circle with a rolling pin.
Now add a teaspoon of sugar and sorrel filling to each rolled out circle.
Carefully place the pies into the heated oil and fry them on both sides for three minutes.
The pies have become golden brown, remove them from the frying pan and place them in a deep container. Pies with sorrel are ready.

Recipe video

I invite you to see visually how to prepare pies with sorrel, and from the video you will learn about the secret of the juicy filling.

The dough for pies should be soft, elastic and easy to handle.
To keep the pies soft and airy, we do not recommend beating eggs into the dough
.
I advise you to introduce flour into the liquid mixture gradually, kneading the dough well.
Before frying the pies, you need to heat the sunflower oil well
in a frying pan.

What is the secret of the juicy and tasty filling? And the secret is very simple. To make the filling for sorrel pies juicy, you need to add a little sugar to the chopped sorrel. Please note that the weight of flour indicated in the recipe is approximate.

Filling with sorrel and potatoes

Hearty savory pies can be prepared with sorrel and potato filling. Hard and salty cheese is added to it:

Wash and boil 3 medium potatoes in their skins until tender. The potatoes should be easily pierced with a knife. Cool under running cold water and peel, cut into cubes;
wash, dry and trim the stems of 200 g of sorrel, cut the leaves into strips;
Grate 200 g of hard cheese on a coarse grater, cut 200 g of soft cheese into pieces;
Combine the filling ingredients, being careful not to crush the cheese and potatoes, add salt and season to taste.

If you prepare the filling for the pie, then the ingredients can be cut differently: potatoes into circles, cheese into slices, sorrel leaves in half, and then laid out in layers, starting with potatoes, then hard cheese, sorrel and soft cheese.

The secret of juicy filling for pies and pies with sorrel

The sorrel filling can be salty or sweet. You can also use a variety of doughs. It all depends on taste.

If you also decide to try to bake something with such a delicious filling, then you first need to know how to choose the right sorrel itself. But this is only if you do not grow it yourself.

What kind of sorrel can you buy:

If you decide to buy sorrel in a container, then you will not be able to detect dry and damaged leaves. Therefore, buy sorrel only in bunches.

Sorrel is a peculiar plant that, after heat treatment, decreases in volume. But this is not scary, because the filling itself from this plant turns out to be one of the most delicious.

If you decide to bake a pie with sorrel filling, you should know some cooking secrets:

Professional chefs say that sorrel should not be heated for a very long time.
It is advisable to cook sorrel in a container that has a protective coating, for example, ceramic or glass.
It is better to add some additional ingredients to the sorrel filling. This is necessary so that the filling does not turn out too sour.

We offer you a very juicy filling made from sorrel. Filling with sorrel leaves, onion and egg. To prepare it, take the following ingredients:

Sorrel with green onions – 1 bunch.
Egg – 2 pcs.
Pepper and salt to taste.

Cooking process:

Sort through the sorrel, wash it, process the stems, dry and cut the leaves.
Wash the green onions and chop them finely.
Fry the onion until transparent, add sorrel to it.
Turn off the heat and tilt the pan to drain the juices. You can even squeeze the sorrel a little.
Add seasonings.
Boil the eggs. Cool, peel, chop finely.
Add the eggs to the prepared sorrel and mix the mixture thoroughly.

The filling is ready.

Filling with sorrel and salted mushrooms

Unsweetened pies can be made with sorrel and pickled mushrooms filling. Their combination makes the filling unique:

rinse 200 g of salted mushrooms (honey mushrooms, porcini mushrooms, milk mushrooms), drain the water, chop finely, add 2 tbsp. l. vegetable oil, salt and spices are not needed;
Wash, dry and chop a bunch of sorrel;
mix sorrel with mushrooms.

It would be appropriate to add boiled eggs, rice, and herbs to this filling. If you want to make a mushroom filling, but don’t have canned mushrooms on hand, you can cook champignons. Fast, simple and very tasty:

Wash 300 g of fresh champignons, trim the stems, and peel if necessary. Cut each mushroom into 4 parts.
Prepare the marinade: ½ tbsp. vegetable oil, ½ tbsp. vinegar, 1 tbsp. l. salt, 2 tbsp. l. sugar, black and allspice, bay leaf.
Place the mushrooms in a frying pan, pour over the marinade and simmer for 10 minutes.
Place the mushrooms in a jar, pour over the hot marinade and leave for 10-12 hours. Strictly speaking, mushrooms can be eaten almost immediately, but after a few hours they will become much tastier.

Pie with sorrel: recipe from yeast dough

For the test:

Flour – 500 g
Milk or water – 180 ml
Granulated sugar – 1 tbsp
Vegetable oil – 2 tbsp. l
Salt – 1 tsp
Dry yeast – 1 tsp

For filling:

Sorrel – 2 bunches.
Eggs – 3 pcs.

Cooking process:

Mix all the ingredients you prepared for the dough. Knead the dough until it is soft. Leave it for 90 minutes. During this time it should come up 2 times.
Wash the sorrel thoroughly. Cut into thin strips.
Peel the onion. Cut it into cubes. Fry in vegetable oil and add sorrel.
Cut the boiled eggs into cubes.
Add a raw egg to the filling, salt it and mix well.
Make 2 cakes from the prepared dough (one slightly larger). Grease the mold with butter.
Place the larger flatbread on the baking sheet. Fold the edges over the sides of the mold. Place the filling on top.
Cover with the remaining dough, pinch the edges well and pierce the dough with a fork.
Bake your pie at 180°C until fully cooked.

You will prepare the pie quickly and easily. In just an hour, your family and friends will be able to taste aromatic pastries. To prepare, stock up on the following ingredients:

Sorrel – 1 kg
Flour – 500 g
Butter and sugar – 250 g
Chicken egg – 3 pcs.
Baking soda – 1 tsp

Cooking process:

Add baking soda to the flour, sift the flour. Separate the yolks from the whites. Cut the butter into small pieces.
Place the yolks with butter and 1/5 of the sugar into the flour. Mix the ingredients well with your fingers to form a paste.
Slowly add the butter and eggs to the flour. Knead the shortbread dough, forming a ball and wrapping it in foil, keep in the cold for 1.5 hours.
Sort through the sorrel. Rinse with water. Dry and cut.
Roll out the resulting dough. Carefully transfer the dough to the pan, grease with oil, and make punctures throughout the dough.
Place the sorrel tightly on the dough. Set the oven to 180 degrees and bake the pie for 30 minutes.
Beat the egg whites and sugar thoroughly until fluffy.
Take the pie out and let it cool a little. Using a piping bag, spread the protein cream over the pie in any pattern, you can make it into a lattice.
Place the pie in the oven again and bake it for about 10 minutes.

The beauty of this pie is that you will spend a minimum of inexpensive ingredients on its preparation. The aroma of apples with the sourness of sorrel will give the pie a noble shade.

Don’t tell your family and friends what filling you used. Let them figure it out on their own.

To prepare, stock up on:

Low-fat kefir – 1 tbsp.
Wheat flour – 2.5 tbsp.
Dry yeast – 15 g
Sugar – 7 tbsp
Salt
Egg yolk – 1 pc.
Apples – 3 pcs.
Butter – 2 tbsp
Sorrel - 1 bunch.

Cooking process:

Heat the kefir, add yeast, flour, butter, sugar (2 tbsp) and salt.
Knead the dough thoroughly. You should get a springy mass, but not too tight.
Place the dough in a deep bowl, cover with a towel, and leave for 30 minutes.
Clean the sorrel thoroughly, dry it and chop it.
Wash the apples, peel them, cut into small cubes.
Place the apples in a saucepan and simmer for about 5 minutes. After this, add the sorrel mass and the rest of the sugar.
Divide the dough in half. Roll out the first part, place it on a baking sheet, put the filling on top (distribute it evenly and press it down a little).
Cover with remaining dough.
If you want the cake to be fluffy, let it sit for 30 minutes before baking. in a warm place.

Filling for sorrel and carrot pies

To prepare the vegetable filling, you need to wash, peel and grate 2 medium carrots. Wash the sorrel, dry it and cut into pieces. Grate 200 g of hard cheese. Mix the ingredients, add salt and seasonings.

Instead of carrots, you can take other vegetables: zucchini, pumpkin, cabbage (white cabbage, broccoli, cauliflower), beets. It is better to pre-fry hard vegetables (for example, beets) in a frying pan with vegetable oil to make them juicier.

Pies with sorrel: recipe from yeast dough

You can make a wide variety of pies from yeast dough. But you've probably never tried pies filled with sorrel. To prepare them, take:

Flour – 350 g
Whey – 200 g
Granulated sugar – 4 tsp
Yeast – 35 g
Butter – 75 g
Manka – 75 g
Hard cheese – 250 g
Sorrel – 1 bunch.

Cooking process:

Dissolve yeast in slightly warmed whey. Add sugar and a small amount of flour to it. Place the resulting mixture in a warm place until a “cap” forms.
Pour the resulting dough into flour. Add salt with semolina and butter (soften it in advance).
Knead the dough, not elastic. Place in a bowl, cover with film and set aside until your dough rises.
Grate the cheese. Chop the sorrel and fry in a frying pan with butter.
Divide the dough into a couple of different parts. Roll out the larger one into a circle.
Place grated cheese on top of the dough.
Roll out the remaining dough and place sorrel on it. Transfer it to a large layer of dough, and roll both layers into a roll.
Cut the resulting roll into 2 cm pieces. You will get mini buns. Place them on baking paper so that there is a small distance between them. Leave for 30 minutes.
As soon as the buns are ready, sprinkle them with cheese and place in an oven preheated to 180°C for 30 minutes. for baking.

Sweet filling of sorrel and cottage cheese

Sorrel goes well with cottage cheese. Double benefits for the body - protein and vitamins, and the filling can be made both sweet and salty.

It is better to take cottage cheese that is fatty and quite dry: the juice that the sorrel releases will be enough. Add 1 tbsp to the sweet filling. l. soft butter.

Sweet pies in the oven

You will need:

flour - 0.5 kg
milk - 1 tbsp.
butter - 100 g
dry yeast - 10 g
sugar - 1 tsp.
salt - 0.5 tsp.
sorrel - 3 bunches
sugar (for filling) - 100 g

Take the flour, sift it, add yeast and salt to it and mix it all.
Grind the butter (it should be soft, at room temperature) with sugar and add to the flour.
Slowly pour in the milk, stirring slightly, and knead into a loose dough.
Leave it in a warm place for about an hour to rise.
Mix chopped herbs with granulated sugar.
Divide the dough into balls, from which you need to make flat cakes.
Place the filling in the middle of each flatbread and seal the seam.
Preheat the oven to 180 degrees and bake the pies for 20-30 minutes.
Remove the finished pies from the oven and immediately brush the tops with melted butter.
Then cover with a towel and leave for 30 minutes.

The secret of the juicy filling

How juicy and tasty the filling will be depends on many factors, but achieving the goal is not difficult, you just need to pay attention to some little things:

For the filling you need fresh or frozen juicy elastic leaves. Withered, wrinkled, too hard, old leaves - mercilessly “discard”;
Many housewives prefer to pour boiling water over the leaves before cutting. They become softer, but if you want the filling to be crispier, you can do without boiling water. Therefore, whether to scald or not is the choice of every housewife;
If the leaves are lightly mashed with your hands and salted (or covered with sugar), they will release juice. Therefore, in combination with cottage cheese, eggs, rice, it is recommended to salt (sweeten) the sorrel in advance. But if the other components of the filling also produce juice (fruits, vegetables, herbs), then you need to add salt immediately before putting the filling into the pies;
You need to cut the sorrel with a ceramic knife so that ascorbic acid does not oxidize. If there is no such thing on the farm, then it is better not to cut the leaves, but to tear them;
If you think about what sorrel is combined with, the conclusion suggests itself: with almost all products. Therefore, there is no need to be afraid of experiments.

Sweet pies with sorrel on yeast dough: step-by-step recipe with photos

The second method, which produces very tasty and airy pies from childhood. In this recipe we will not soak the plant in boiling water. 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 heaped tablespoons)
Chicken egg - 1 piece
Natural yogurt without fillers - 125 grams
Yeast - 1 teaspoon (5 grams)
Milk - 125 grams (This is an approximate amount, because flour varies)
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. Let's start with the dough, or rather with the dough (yeast dough). Take a cup. Pour 50 grams of lukewarm water into it. Throw in yeast, 2 teaspoons of flour, a little sugar, literally half a teaspoon. Mix everything well until smooth so that there are no lumps. And put in a warm place for 15 minutes.

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

2. Meanwhile, sift the flour. Add sugar to it. Beat in the egg here. Pour out the yogurt. Next, mix everything. We do this with our hands or a spoon.

3. Now add our yeast baltushka. In 15 minutes a 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 not be thick, of medium consistency, and quite soft. So gradually add milk and stir well each time. As a result, you should get a soft dough that will hold 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 beat in the oil mixture. It includes melted butter and vegetable oil.

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

Add the oil mixture in small portions. Add the next portion until the previous one is completely absorbed. And at the same time the dough is kneaded.

Preparing the dough for further fermentation

6. Then knead the dough thoroughly on the table in order to drive as much oxygen into the dough as possible. Along the way, it will stretch and become wrinkled. As a result, the gluten threads will stretch. The dough will be more durable. It will better retain the carbon dioxide that will be formed as a result of fermentation.

Pull the dough and fold it. Then you turn it over. We repeat. And so preferably for 10-15 minutes.

7. The result is a soft, fairly sticky dough. Place the ball in a bowl and level the surface. Cover with film and leave in a warm place to ferment. During the fermentation process, the dough needs to 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 of the finished dough.

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

8. The dough has risen a little. We begin to grab from the edges and drag to the opposite wall. And so on in a circle. Finally, fold it in half and turn it over.

If you follow the rule and theory, then you need to do 4-5 such additions every 45 minutes. In practice, it turns out to be about 2-3 such additions. And you can do it not exactly after 45 minutes, but as the dough fits. When the dough has approximately doubled in size, make folds.

Forming dough balls

9. After all the manipulations, place the risen dough on the table. And cut into portions. Place the dough carefully. It is advisable not to pull it too hard.

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

11. Then the lumps of dough need to be rounded. We do it this way: fold the dough towards the center of the ball until the outer surface is stretched. I pinch the edges. And I roll up. The result is a smooth ball. And thus we roll up the remaining pieces.

Once everything is done, cover the balls with film and leave them alone for 5-7 minutes. During this time, the gluten will relax and the dough will be easier to roll out.

Making pies

12. While the dough is resting, wash and chop the sorrel. By this time the plant should be dry and clean. This time we will not soak sorrel in boiling water. Take the ball and roll it into a flat 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, the grass will give juice. And the filling will become wet.

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

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

14. Then, 5-7 minutes before baking, brush them with beaten egg. And place in a preheated oven at 180 degrees until browned.

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

The pies are ready. Bon appetit!

Which dough is better

The sorrel filling will be appropriate in pies made from a wide variety of doughs. Suitable: yeast, puff pastry, unleavened, kefir, sour cream, margarine, whey, mayonnaise. The simplest recipe is lazy pies with sorrel from lavash.

Cut the lavash sheet into 4 parts, grease each with mayonnaise.
Prepare the selected sorrel filling. Unsweetened pies are tastier with lavash, but you can try different options. Since lavash is thin and gets soggy quickly, you need to act quickly and it is better to avoid very wet fillings.
Preheat the oven (up to 1800C) or frying pan, grease with vegetable oil (baking tray). You need to fry lavash in a frying pan without a lid, then it will be crispy, but in a closed frying pan, moisture will condense and the lavash will turn out raw.
Spread the filling onto the lavash leaves, fold the “envelopes” and place on a baking sheet (frying pan). Fry until golden brown. Lavash pies are very tasty if there is cheese in the filling.

Detailed recipes for quick camping snacks made from lavash are available on Natalia Kalnina’s YouTube channel.

Sweet sorrel pies made from yeast dough

Cooking time:

90-120 minutes
Servings:
15-20 pcs.
Kitchen appliances and utensils:
deep container, cling film, frying pan.

Ingredients

Recipe for making pies with sorrel from yeast dough

We prepare all the ingredients. Let's prepare the dough.
Take a container, pour dry yeast, 2 tablespoons of sugar into it and sift three tablespoons of flour.
Add 100-120 ml of warm water to the dry ingredients and mix well. Then cover the dough with a towel and place it in a warm place.
Pour a tablespoon of salt into a deep container and add three raw eggs. Beat the eggs until smooth.
Pour 0.6 liters of kefir into the resulting egg mixture and mix well.
The dough has already risen, add it to the mass and mix again.
Pour in 6 cups of sifted flour. We begin to knead the yeast dough.
Knead the dough well by hand and add 3-3.5 tablespoons of sunflower oil.
Once again thoroughly knead the dough with butter. Cover with a kitchen towel and place in a warm place for 35-45 minutes.
Now you need to lower it and beat it thoroughly so that the pies are fluffy.
Preparing sorrel filling for pies. We sort out the sorrel, wash it well and cut it into small strips, crush it a little.
We are preparing the place where we will make pies. Sprinkle the table with flour and lay out the dough.
Knead the dough with flour and form it into small balls.
Roll out the resulting balls with a rolling pin or knead with your hand into small cakes.
Pour one teaspoon of sugar, add a pinch of sorrel and pinch the edges. We do this with all the dough.
Pour 100-120 grams of sunflower oil into a frying pan, heat it well and carefully lay out the pies.
Fry for approximately three minutes on each side.
Pies with sorrel are ready. Place in a saucepan or deep container. Let it cool a little and serve. Bon appetit!

Using the same recipe, you can bake sweet sorrel pies in the oven. Just before putting in the oven, you need to grease the baking sheet with oil, place the pies on it and give them time to rise. Then brush the top of each pie with beaten egg.

Recipe video

You will learn how to prepare yeast dough and bake fluffy and fragrant yeast pies.