Bulk pie with sorrel. Jellied pie with sorrel in my version. Open pies with sorrel

milk – 1 glass.
eggs – 2 pcs.
soda - on the tip of the knife.
salt – 0.5 teaspoon.
flour – 12 tbsp. l. with a slide.

For filling:

sorrel – 300 grams.
sugar – 3-4 tbsp. spoons.
butter - to taste.

Number of servings: 8.

How to cook an open sorrel pie recipe with photo:

Whisk the eggs and salt. Add a glass of warm milk.

Stir and add flour and soda.

All that remains is to mix everything until the lumps disappear and our dough is ready!

Remove the stems from the sorrel, wash it and dry it on a paper towel. Then finely chop with a knife.

Grease a baking sheet with oil and sprinkle with semolina. Pour the dough and let it spread evenly.

Place chopped sorrel on top. In my opinion, the more there is, the better. It is advisable not to skimp on the filling here. Since it will settle during the process, we place it with a good heap.

Sprinkle sugar evenly on top of the sorrel. I indicated the approximate quantity, we focus on your taste and the amount of sorrel. Those with a sweet tooth can add a little more than in the recipe.

All that remains is to spread small pieces of butter over the entire surface. If you have supplies in the freezer, then simply grate it.

Bake an open pie with sorrel in an oven preheated to 180*C for 20-30 minutes. As soon as the bottom is browned, the pie is ready.

Cut it into portions and serve. This pie is personally very popular in our family. The dough is thin and tender, the filling is juicy, with a slight pleasant sourness and an extraordinary taste. I hope you will like this version of baking with sorrel. You can safely treat them to unexpected guests and simply pamper your household. Bon appetit!!!

Step-by-step recipe with photos especially for the Well-Fed Family website. Best regards, Oksana Chaban.

With the appearance of the first leaves of sorrel, you want to cook something spring-like, for example, kholodnik, or even try to make a big and tasty pie. In addition to being very tasty, sorrel also enriches our body with essential vitamins. You can use any dough for the pie, but it’s better to make your own yeast or curd dough. Be sure to add starch to the filling. It will make it more viscous. To prevent the bottom crust of the dough from becoming soggy during baking, the surface of the dough is sprinkled with breadcrumbs. They absorb excess moisture. Treat yourself and your loved ones to such unusual pastries!

Products:

Wheat flour – 400 g

Granulated sugar – 5 tbsp. spoons

Butter – 60 g

Refined sunflower oil – 2 tbsp. spoons

Milk – 170 ml

Fresh pressed yeast – 25 g

Sour cream – 2 tbsp. spoons

Fresh sorrel – 300 g

Granulated sugar – 2 tbsp. spoons

Potato starch – 1 tbsp. spoon

Ground crackers - 1.5 tbsp. spoons

For lubrication:

Chicken eggs – 1 pc.

Prepare all the necessary ingredients.

Crumble the yeast into a small container, pour in half the milk heated to a temperature of 35 degrees, add 1 teaspoon of sugar and stir well. Place the dough in a warm place for 20–30 minutes. When a fluffy cap appears, which even begins to fall off slightly, the dough is ready.

Pour the dough, sour cream, the remaining warm milk into a large bowl (taking into account that the dough will increase in volume by 2-3 times) and add sugar and salt.

Stir the mixture well until the sugar and salt are completely dissolved.

Add half the sifted flour in portions and knead.

Add melted and cooled butter and sunflower oil.

Mix everything and, adding the remaining flour, knead the dough. The amount of flour is approximate and depends on the quality of the ingredients used and the moisture content of the flour itself. You may need a little more or a little less. The end of the kneading is determined by consistency. The dough should be soft, knead until smooth, not stick to your hands and easily come off the walls of the dish (knead for at least 10 minutes). Cover the container with the dough with cling film, covering it not very tightly (the dough should “breathe”).

Place the dishes in a warm place for 2–2.5 hours for fermentation. The dough should double in volume. During fermentation, the dough must be kneaded once and allowed to rise again.

Carefully sort out the young sorrel leaves, rinse and dry with a napkin, and then finely chop.

Place the sorrel in a bowl, add sugar and sifted starch.

Mix the mixture well.

Separate ⅔ of the dough, roll it into a thin layer, place it in a greased container and lightly level it so that the thickness of the dough is uniform.

Sprinkle the surface of the dough with breadcrumbs.

Place the filling on top of the crackers.

Roll out the top (thinner) layer from the remaining dough, cover the pie with it and pinch the edges of the layers. Leave the dough to proof for 20–30 minutes, and then brush the pie with egg, prick it with the tip of a knife in several places and place a dough strand on the pie like a border.

For the dough, mix all the ingredients and knead into a soft but not sticky dough. You may need more or less flour, it depends on the moisture content and gluten content of the flour. After 40 minutes, knead, after another twenty, form the cake.

While the dough is rising, prepare the filling. Rinse the sorrel under running water and dry lightly in a colander. Slice without tails (you don’t have to chop too much).

Pour granulated sugar into the sorrel and mash it without fanaticism, so that the sorrel becomes slightly moist, but does not release a lot of juice. Add starch, mix everything - leave for 15 minutes.

We roll out a piece of dough, put it in a mold - there is a lot of sorrel on top - a lot - when cooked, sorrel decreases very much in volume and if you save money, you will get a bun with a sorrel flavor - do we need it?

If there is not enough sorrel, then add raisins, or fresh apples; in season it is very tasty with fresh raspberries. Of course, the taste of the additives will be a little different, but this will not spoil the pie, based on many years of experience in eating and cooking.
So - we put the sorrel in a high mountain - you don’t have to distribute it evenly on the dough.
Roll out the second layer of dough, pinch the edges and now carefully distribute the filling between the layers of dough with your palms.

Let the dough rise for 20 minutes and bake at 170 degrees. (with convection), 180 without it for 30-40 minutes.
We take it out, cover it with a towel, let it rest for 15 minutes and..... enjoy.

The wonderful world of cooking allows a person to create. Products usually used in first or second courses can easily be used even in desserts. It's strange, but that's how it is. It turns out even tastier and more interesting.

Preparing to create a culinary delight is a process that includes a series of step-by-step actions.

Sorrel pie: a couple of simple recipes

First you need to knead the dough. It will include the following products:

½ cup sugar;
100 gr. butter;
1 tbsp. sour cream;
½ teaspoon of baking soda slaked in vinegar;
2.5 cups wheat flour.

After that, we begin to make the filling for the pie. Its main component will be sorrel (400-500 g). To it we will add half a glass of granulated sugar. The filling will be ready.

Cooking process: mix butter (it should be soft) with sugar and two cups of flour. Next, add sour cream and soda. Knead the dough well, adding the remaining flour (½ cup) to it. Divide the dough into 2 different sized parts - a large one, a smaller one.

For the filling, thoroughly wash the sorrel. Remove the stems from it and chop it. Pour granulated sugar onto the sorrel and leave it for a few minutes.

Roll out one piece of dough (the larger one) and place the filling on top. Cover the top of the pie with the second part of the dough and pinch the edges. Coat it with beaten egg (for shine), send it to the oven, heated to two hundred degrees. The baking process of sorrel pie takes about 30-40 minutes, until a golden crust forms on it. The treat is ready.

Another fairly simple, but more time-consuming recipe for such a dish based on yeast dough.

1 tsp granulated sugar;
1 tbsp. l. dry yeast;
¾ tbsp. ordinary water;
200 grams of butter;
3 tbsp. wheat flour;
A pinch of salt.

The middle of the pie is standard: sorrel leaves (400-500 g) and sugar (½ cup).

Cooking process:

Recipe for sorrel pie based on batter

Among the main components are:

Eggs – 3 pieces;
Sugar – 250 gr.;
Creamy margarine -100 gr.;
Kefir – 100 gr.;
Flour – 0.5 kg;
A pinch of salt and soda.

Young sorrel leaves are used for the filling. They are washed and the stems are removed. The sorrel is dried, crushed, and covered with granulated sugar. There should be a lot of leaves, because during the cooking process, the apparent volume decreases significantly.

Dough preparation process:

Useful for business

Sorrel pie is best made from young sorrel. This is explained by the absence of a large amount of acid in it, which prevents the absorption of calcium;
Pie dough can be completely different: from liquid, which is prepared at home, to puff pastry, purchased in a store;
You can add a subtle mint flavor to the pie by adding a few leaves of this aromatic plant to the dish;
A good method to remove excess water released by sorrel is to add one spoon of potato starch or flour;
The presence of granulated sugar determines the degree of browning of the cake: the higher its level, the goldener the top layer.

Sorrel pie can diversify your daily menu and surprise guests with its unusual taste. Every housewife should have such a non-standard recipe!

It’s easy to imagine cabbage soup and salads with sorrel, but it’s difficult to imagine pies, but anyone who has ever tried such pastries claims that after cooking, the taste of the filling changes beyond recognition and, if you don’t know that it’s sorrel, you’ll never guess what it’s made from. it's done. The taste is somewhat reminiscent of blueberry jam.

Yeast-based sorrel pie

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.

Pie with sorrel made from sour cream based dough

To make a pie with sorrel according to this recipe you will need. This product increases the viscosity and plasticity properties of the dough, stimulates the loosening process due to the presence of fermented milk bacteria.

What you will need:

a glass of store-bought sour cream;
butter with cream in a volume of 100 g;
regular flour measuring 2.5 cups;
granulated sugar - 1 cup;
half a spoonful of soda, to extinguish which you can use either vinegar or lemon juice;
a bunch of fresh sorrel;
optional sprig of mint or lemon balm.

What you will need:

0.5 kilograms of puff pastry;
a bunch of fresh sorrel;
granulated sugar - 1 cup;
one fresh egg;
two spoons for the table of flour.

Cooking steps:

To make a pie with sorrel from the finished puff pastry, defrost the latter and roll out each part into a layer, if necessary, sprinkling with flour so that it does not stick to your hands and the table.
Wash and dry the sorrel, chop it and cover it with white sugar sand. Knead with your hands.
Spread one layer of dough over the pan, place the filling on top and cover it with a second layer of dough, pinching the edges.
Brush with egg and remove the sorrel pie from the puff pastry into the oven for 20 minutes, heating it to a temperature of 180 C.

These are the ways to prepare a delicious pie with a filling that, at first glance, seems completely unsuitable for this, but in the finished baked goods exceeds everything, even the most preconceived expectations.