Sweet sorrel pies in the oven. Pies stuffed with sorrel. Secrets of juicy sorrel filling for pies

Who doesn't love pies? There are probably very few of them! They are convenient to take with you on a picnic, to wrap for children at school, or to have a snack on the go. Toppings? Of course if you wish. Personally, today I have it with sorrel. Unusual, not for everybody, but without trying you won’t understand whether you’re an amateur or not.

Live yeast can, of course, be replaced with dry yeast. How to use them and how much to take is always written on the packaging. For example, we sell yeast from Dr. Oetker at 7 grams per 500 grams of flour. These are the ones I use when suddenly there are no survivors.

I always fried pies from this dough in a frying pan. This time I decided to try it in the oven. Everything is good, the pies are soft and pleasant. Don't overcook them; they cook really quickly.

Sorrel filling is not for everyone. Since I love him very much, naturally I like it. I made it for the children in a different shape (so they could distinguish it later), with meat. They don’t like sorrel at all, only the youngest loves soup made from it.

Try not to add more flour than suggested. Does the dough stick to your hands a little? Don’t rush to fill it up, take it and drop this very dough on the table or in a bowl 50 times, or maybe more. You will definitely see the result - it will become smooth.

Total cooking time – 3 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g - 211 kcal
Number of servings – 22 servings

How to make pies filled with sorrel

Ingredients:

Wheat flour - 500 g
Butter - 100 g
Milk - 300 g
Yeast - 20 g live
Sugar - 20 g
Salt - 1 tsp. for test
Sorrel – 250 g
Chicken egg - 3 pcs.
Onions - 200 g
Salt - to taste for filling
Black pepper - to taste
Butter - 30 g for frying
Chicken egg - 1 pc. for lubrication

Preparation:

We start with the dough, because while it is rising you will boil the eggs, make the filling, and read a book with your child :)

About yeast. In theory, for every 100 grams of flour, 5 grams of live yeast are taken. But, since our baked goods are not particularly rich, we can easily afford to reduce this amount. As you can see, I took 20 grams instead of 25, we’ll just give it a little more time for proofing.

So the first step is to revive and test our yeast. If they were frozen, they should be defrosted at room temperature. Next, add 100 grams of warm milk and sugar (about 1 tablespoon), mix everything and place in a warm place.

I place the mug in a bowl of hot water. I see that after 15 minutes the bubble cap we need appears in the mug. This always takes me 30 minutes. But, if before this time your yeast does not show any signs of life, throw them in the trash; they are not alive, but dead as hell.

Sift the flour. Take it a little less, 470 grams, since flour is different everywhere and it is quite possible that this amount will be enough for you.

Pour the remaining milk into a bowl, heat and dissolve the butter and salt in it. Next, add the sifted flour and our already active yeast.

Knead a nice, soft dough that does not stick to your hands. Sticky? Add flour in small quantities (1 tablespoon at a time). Well, if it sticks only a little, then, as I wrote above, just leave the dough on the table and it will become smooth.

Cover with a towel and place the bowl of dough in a warm place for about 40 minutes. After this time, my dough had risen about three times. I put it in the oven with the light on, which heats it to +28 degrees.

Knead the dough and let it rise again for about 30 minutes.

Boil eggs hard.

Let's make the filling. My sorrel is young, tender, meadow sorrel, collected by me. I almost didn’t remove the stems, because they are still very soft and tender. So, sort out the sorrel, wash and cut it.

Peel the onion and cut into cubes. Heat a frying pan, add butter and fry the onion until translucent and very lightly golden. It should remain juicy and not fry into crackers. Add the chopped sorrel to the pan and fry for literally another minute, stirring continuously, swapping the lower, set leaves with the upper ones. We need the sorrel to settle, no more, it’s quick.

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.

Sweet sorrel filling: no secrets

Before we start preparing the pies, I would like to start by taking you through the process of preparing the wonderful filling. Because our plant is very juicy, the product will turn out the same. Let's consider one of the options.

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

If you still decide to use the legs, then you need to boil them separately from the leaves. To make them softer and less sour.

Now we chop the plant. First cut lengthwise and then crosswise. Cut into slices 1 centimeter wide. You can be more subtle.

Pour boiling water over all this wealth of vitamins. The leaves immediately begin to fade. They are very gentle.

Let's stir it up a little. And you need to drain the water immediately. We express as much water as possible. Sorrel has decreased in volume.

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

That's all. The filling is ready for further preparation. If you have ready-made dough, you can immediately start making pies. In previous posts I discussed the topic of secrets.

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

The plant used shrinks very much during heat treatment. Therefore, do not look at the original volume. It takes longer to prepare yeast dough, so we will use kefir as a base. And we'll fry pies.

You mean that with this filling you can make it with either puff pastry or yeast dough.

We will need:

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

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

Cooking steps:

1. Let's start with preparing the filling. As mentioned earlier, the plant greatly decreases in volume after heat treatment. First of all, wash the sorrel thoroughly. We get rid of the hard legs, leaving only the leaves. Now we cut it not very finely.

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

The leaves themselves are moist and juicy. And we don’t need additional liquid inside the pie.

Test preparation

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

4. Next, sift the flour and knead the dough. It should be quite soft and should not stick to your hands. The dough should knead easily. So that it doesn't turn out tight. The weight indicated in the list of ingredients is approximate.

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

5. Once you have finished kneading, let the dough rest for 15 minutes. Cover the bowl with a towel or cling film.

6. Little remains to be done. Make and bake pies. Tear off small pieces from the dough. You can determine the size as you wish. Just remember that the pies will expand in size as they bake.

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

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

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

The basic rule for frying pies, potatoes, or cutlets is that the oil must be well heated. Never put food in cold oil.

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

Which fire to choose for heating? The maximum is needed, they will burn out quickly. The inside will not be baked. fire should be 60% of maximum. About a little above average.

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

In fact, there are many filling options. It can be sweet or regular. And I was interested in Vladimir’s recipe. In the article, he shows how you can bake finger pies with apples. In this recipe, he breaks down the sweet filling.

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!

Frying pies in a frying pan: detailed video

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

Dear reader, we have come to the end. Together we looked at step-by-step recipes for making pies with sorrel. I tried to show several options. You have seen for yourself that the filling is suitable for both yeast dough and dough without yeast. We looked at two ways to prepare the filling. You can soak the sorrel in boiling water, but do not forget to drain the excess moisture from it. You can serve it raw.

Thank you for your attention! Like and class. Share recipes with your loved ones and family. And follow the blog news. All the best!

Pies are prepared with a variety of fillings. They turn out especially tasty if you add sorrel. It will add a piquant sourness and allow you to perceive familiar flavor combinations in a new light.

Pies with sorrel and egg made from yeast dough

To prepare pies according to this recipe, you must have the following set of ingredients:

wheat flour – 3 cups;
granulated sugar – 0.7 cups;
yeast (dry) – 1 tbsp. l;
cow's milk (3.2%) – 270-300 ml;
vegetable oil (odorless) – 75 ml;
chicken egg – 1-2 pcs;
fresh sorrel - 1 bunch.

You can replace milk with regular still water: this is important for those who are allergic to this product. Salt is added to taste.

Preparation steps:

In a deep bowl, mix milk (water), sugar in the amount of 2 tbsp. l. and 3 tbsp. l. flour.
Leave the resulting mass for 15 minutes in a warm room.
Then add the butter and remaining flour to the container, constantly stirring the mass. Add salt to taste and mix again.
Knead the dough and leave for 15-20 minutes in a warm place.
The chicken egg should be set to boil (hard-boiled).
The sorrel should be washed well and finely chopped.
Grind the boiled egg and mix with sorrel.
Add the remaining sugar to the filling and mix.
The dough must be carefully but carefully rolled out and separated into equal portions for making pies for ease of subsequent work.
Fill each of them with filling and form a pie.
The oven is preheated to 200 degrees. Place the pies on a baking sheet lightly greased and bake for 20 minutes.

Fried kefir pies with sorrel: step-by-step recipe

Lush and delicious pies with sorrel can be prepared using dough prepared with kefir.

To prepare the dish you will need:

kefir (you can use 1%) – 250 ml;
granulated sugar (white) – 4.5 tbsp. l;
wheat flour – 3 cups;
soda – 3-4 g;
iodized salt - to taste;
chicken egg – 1 pc.;
fresh sorrel – 1 bunch;
sour cream (15% fat) – 1 tbsp. l.

Preparation steps:

Prepare the dough. To do this, you will need to mix 1 tsp in a deep container. sugar, salt, soda, kefir and egg.
Then add sour cream and flour to the mixture and mix. Leave to rise for 20 minutes.
The filling is prepared from crushed and washed sorrel and the remaining granulated sugar.
The dough is distributed into equal pieces, each of which is rolled out.
The blanks are filled with filling, shaped and pinched.
Oil is poured into the frying pan and the pies are laid out; fry on both sides until golden brown.

Once the pies are fried, they should be placed on a towel to get rid of excess fat.

Recipe for pies with sorrel from ready-made puff pastry

This recipe also won’t take up much free time, since you don’t have to make the dough, but buy it ready-made in the store.

Ingredients needed to prepare the dish:

puff pastry (frozen) – 1 package;
fresh sorrel – 1 bunch;
granulated sugar – 1 tbsp. l;
chicken egg – 1 pc.;
starch – 10 g;
butter (without additional flavorings and salt) – 30 g.

Preparation steps:

The dough should be defrosted.
Wash the sorrel, chop and mix with sugar.
Create 8 dough pieces, put filling on each one and form into pies.
Place the pies on a baking sheet covered with parchment (it is better to give preference to the option with medium-high sides), brush each of them with an egg on top.
Bake in an oven preheated to 190 degrees for 15 minutes.

On the filling of each pie you need to put a small piece of butter and a little starch - this will add additional juiciness. Pies are served with tea or coffee.

Sweet sorrel pies “Dessert”: recipe with sugar

Required:

wheat flour – 450 g;
low-fat kefir – 310 ml;
vegetable oil (olive is allowed) – 3 tbsp. l;
baking soda – 2-4 g;
salt - to taste;
sugar (sand) - to taste;
sorrel – 200 g.

For filling:

granulated sugar – 5 tbsp. l;
flour - “powder” the table.

Vegetable oil should not have the smell of seeds, so as not to interrupt the taste of the dough and filling.

Steps for preparing dessert pies with sorrel:

Place flour, kefir, butter and sugar in a deep container, mix, add salt and soda, mix again, but with a mixer.
Cover the dough with film and leave in a warm room for 30 minutes.
Rinse the sorrel with running water, chop and mix with sugar.
Sprinkle the work surface where the dough will be placed with a small amount of flour.
The dough is divided into small pieces of equal size and rolled out.
The filling is placed in the center of each piece, the edges are pinched, and pies are formed.
In a frying pan with high edges, heat the vegetable oil and place the pies in it.
They must be fried on both sides until crispy golden brown, which is an additional decoration for the finished dish.

The finished pies with a crispy crust are laid out on a paper towel or a clean cloth so that excess oil drains off, thereby removing excess fat from the dish. It is served as a hearty dessert.

Recipe for sweet pies with sorrel and honey

Using fresh sorrel as a base for the filling, you can create not just a tasty, but also an exquisite dish that will have a delicate aroma.

The recipe will require the following ingredients:

fresh sorrel (leaves) – 350 g;
honey – 1 tsp;
granulated sugar – 90 g;
fresh mint (leaves) – 2-3 pcs.;
kefir – 500 ml;
chicken egg – 3 pcs.;
wheat flour – 6-7 glasses;
yeast – 70 g;
cow's milk – 130 ml;
refined vegetable oil – 120 ml.

Preparation steps:

Heat the milk slightly (do not boil it and allow foam to form), add yeast and 1 tbsp. l sugar.
Carefully separate the egg into two components - white and yolk.
Beat the egg whites and sugar until a soft but dense foam forms. Add kefir, butter and salt to it, mix thoroughly.
It is best to sift the flour to achieve lightness and fluffiness, add to the container, and mix again.
Leave the dough in a warm room for 90 minutes.
Lightly knead the finished dough with your hands and divide into small pieces.
Roll out to create a thin cake.
Wash the sorrel thoroughly using warm water, cut it, mix with sugar.
It is also necessary to wash the mint, chop it, and add it to the mixture of sorrel and sugar. Add honey and mix.
Place the filling on each dough piece and form into pies, sealing the edges.
Place the pieces on a baking sheet, coat with beaten yolk.
The oven should be heated to 190 degrees and place a baking sheet. The baked goods take approximately 30 minutes to prepare.

Pies with sorrel (video)

Making pies is a simple and sometimes exciting process, especially if you explore a new recipe with your children. Juicy, appetizing, with ruddy sides and a wonderful fresh aroma, they create real family comfort at home.

This pie is often a revelation for those who are not familiar with it from childhood. Everything about it is simple and at the same time unique.. Firstly, the dough, which has a shortbread structure, but is kneaded with yeast. Secondly, sweet and sour sorrel filling, which we are used to seeing only in green borscht and is in no way associated with sweet pie. This is already enough to immediately start baking and enjoy unusual taste. And sorrel pie is also a great opportunity for novice housewives to get acquainted with yeast, because it is these capricious fungi that often cause awe, and with it, a reluctance to tinker with the dough.

You will need:

For the test:

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

For filling:

sorrel 0.5 kg
starch 1 tsp.

The amount of dough is calculated for a baking tray measuring 27 x 37 cm. I do not recommend “stretching” the dough onto a larger baking sheet, because... The cake will be thin and dry in the oven.

Usually sorrel is sold in bunches. When purchasing, pay attention to the quality of the leaves. They should be juicy, elastic, but not old, without damage. Sorrel is best eaten during May And June, when it is still young and contains little oxalic acid, which in large quantities prevents the absorption of calcium in the body. 0.5 kg sorrel- This two like these beam.

Step-by-step photo recipe:

Reheat water(125 ml) so that it is pleasantly warm. Dissolve in it sugar(1 tsp) and add dry yeast. Stir and let the yeast come to life.

In this form, they will wait their turn, and you will prepare the dough.

Into the sifted flour put the pieces soft butter and a pinch salt.

Using your hands, rub the butter into the flour to form chit.

Meanwhile, the yeast came to life and foamed. This usually takes no more than 10-15 minutes.

Make a well in the butter-flour crumbs and pour the yeast into it.

Gently, adding flour and butter from the edges to the middle, knead the dough. If necessary, add more flour.

There is no need to knead for a long time; shortbread dough loves quick kneading. As soon as the mass becomes homogeneous, form it into a ball.

Place the dough in a bowl, cover cling film and leave it to rise to 30-40 minutes. Don't forget to make holes in the film with a knife so that the dough can breathe. If there is no film, cover the bowl with a towel.

While the yeast is doing its invisible work - loosening the dough, take care of the sorrel. Sort through all the leaves, remove any debris, trim and discard the stems, wash the leaves and place in a colander. If you have a salad dryer, you can dry the sorrel in it. If there is no drying, wrap the leaves in a dry, clean towel. Once the sorrel is dry, cut it into strips and place in a bowl.

The dough has risen, doubled in volume and is ready for cutting.

Place the dough on a floured board, knead and divide into two parts: one part - it will go down the pie, make it a little larger, roll it out and use a rolling pin to transfer it to a baking sheet covered with baking paper.

Sprinkle the bottom of the pie starch over the entire surface. This is necessary so that the sorrel juice does not leak out during baking.

In a bowl with chopped sorrel add sugar(0.5 cups) and mix gently with your hands. If you want the cake to be sweeter, you can add 1 cup of sugar.

Shift with your hands sorrel with sugar onto the dough and spread evenly over the surface.

Roll out the remaining dough and use a rolling pin to cover the top of the pie.

Seal the edges pirogue.

Use scissors or a knife to make small cuts over the entire surface of the pie. Steam will escape through them.

Bake the pie in a preheated oven t 180°C 30 minutes. The pie will not be very brown, this is a feature of the dough with a low sugar content. And this is also why he is unusual.

The dough turned out very crumbly and at the same time tender.

The filling has acquired a homogeneous consistency and it is impossible to guess that it is sorrel.

Sweet 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.

In contact with

Today I have a discovery recipe - sweet pies with sorrel on yeast dough in the oven. A golden brown crust, the most delicate aromatic crumb and an amazing sweet and sour filling - this is what awaits you if you decide to repeat it. And you will definitely prepare these pies before the sorrel season is over!

These pies were a revelation for me because I really didn’t expect such a result from the filling. It seems like I saw sour sorrel exclusively in its sour-salty version in the form of first courses and salads. But certainly not in sweet baked goods.

However, the filling turned out awesome: sweet and sour, with a slight caramel taste. And all thanks to the fact that we added not only sugar to the sorrel, but butter, the combination of which gives a caramel shade.

I didn’t doubt the choice of dough for pies for a second: I’ve been making a wide variety of homemade pastries with it for quite a long time and I’m always happy with the result. When finished, the dough turns out very soft, tender and melts in your mouth. It tastes so good, and so soft...

You see, how good it is that we have an ORDER TABLE on our website - they wrote down their wishes and I was right there, with a ready-made dish and a detailed recipe. Olesya, in this case I’m talking about you personally - I hope that you and your family will like the pies.

Ingredients:

Yeast dough:

(500 grams) (3 pieces ) (200 grams) (100 milliliters) (3 tablespoons) (1 teaspoon) (1.5 teaspoon)

Filling:

Cooking the dish step by step with photos:

The recipe for homemade yeast dough for pies includes the following products: premium wheat flour, sour cream, chicken eggs, refined vegetable oil (I use sunflower), salt, granulated sugar, vanillin and quick-acting yeast. All ingredients should be at room temperature. For the filling, take fresh sorrel, granulated sugar and butter. We will use egg yolk to grease the pies.

You can knead the dough by hand or use kitchen assistants. I make this yeast dough in a bread machine. Depending on the model, the ingredients can be of two types: first liquid, then bulk and vice versa. I have the first option. Pour vegetable oil (odorless), sour cream into the bread machine container and break the eggs. Let's all chat a little.

In my bread machine, the Dough mode provides for a kneading and proofing time of exactly 1 hour. But I don’t like it that way, because yeast dough needs at least 2 hours. That is why I recommend doing the following: set the Basic (3 hours) or French Bread (3 hours 50 minutes) program. The kneading begins: in the first program, the first knead lasts 10 minutes, and in the second - 15 minutes. This much time is enough to knead the dough well and get an elastic, but at the same time soft and tender bun. Literally 5 minutes from the start of kneading it should be formed. Moreover, this is a very important point, because the quality and moisture content of flour is different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour and watch the kneading. When the dough has completely moved away from the walls and is elastic enough (that is, does not spread, but holds its shape well), stop adding flour. This is what my bun looked like after 8 minutes of kneading. Now leave the dough alone and let it rise. This will take approximately 1 hour 40 minutes (Basic) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program. If you knead the dough by hand, knead it for 10-15 minutes, then cover the bowl with film or cover with a towel. Fermentation of the dough lasts in the heat for 2 hours. After 1 hour, lightly knead the dough, round and ferment again for another 1 hour.

While the dough is fermenting, let's prepare the filling for future pies. Wash fresh sorrel very thoroughly in cold water to remove soil and other debris. After this, be sure to sort through the sorrel, throwing out the damaged leaves. We break off the legs - they are not needed, and cut the leaves into thin strips with a knife.

350 grams of fresh sorrel makes an impressive bowl of greens, but I think that using it in this form is not practical - the leaves will still fall off a lot during baking. That is why we will quickly heat-treat them first.

Turn off the heat and let the filling cool completely. This is an important point, since when working with yeast dough, you cannot use hot filling so as not to destroy the yeast. I also used a spatula to divide the sorrel into portions, so that later it would be more convenient to take them right away. In the end, I got 15 pies.

Well, the dough has already come up. Turn off the program when the timer reads 1:10 (Basic and French bread). That is, we take out the dough 10 minutes before the assistant starts baking the bread.

Divide the dough into pieces of the same size - I have 15 pieces. It is very convenient to use a kitchen scale so that the workpieces are of the same weight. This is important not only from an aesthetic point of view, but also to ensure that the baked goods rise evenly and bake evenly. Roll each piece into a ball and place on a board lightly sprinkled with flour. If you haven’t gotten your hands on making pies yet, meaning the process takes a lot of time, cover all the pieces of dough with film or a towel so they don’t get airy.

Let's start forming the pies. Take one ball of dough and flatten it with your palm. If you want, you can roll it out with a rolling pin - it doesn’t matter, since the dough is very soft and pliable, and can be easily stretched by hand.