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 kefir in the oven? Fried pies with sorrel

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With this juicy and pleasant-tasting herb. Pies with sorrel turn out very appetizing and just beg to be put into your mouth.

Pies based on yeast dough This recipe for pies with sorrel can be taken into account by beginners or those who do not have much. free time This method makes it possible to quickly and short term get.

yeast dough:

• What you will need
• sour cream – 1 tbsp;
• 2 fresh eggs;
• kefir - 1 glass;
• 1 tsp salt and 1 tsp. soda;
• sugar – 4.5 tbsp;
• flour - 3 cups;

a large bunch of recently picked sorrel.:

1. Cooking steps
2. To bring to life the recipe for such pies with sorrel, you need to break the eggs into kefir and add 1 tsp. sugar, salt and soda.
3. Add sour cream, ensure consistency is uniform and add flour.
4. Knead the dough; it will be too viscous and will stick to your hands. Using flour when working with it, the result will be the way it should be.
5. Sort out the sorrel, wash and chop. Fill with the remaining amount of sugar.
6. Dust your palm with flour, and with the other hand, spread a piece of dough over it, forming it into a flat cake.
7. Place 1-2 tablespoons of filling and seal the edges.
8. Cover the bottom of the frying pan, hot with vegetable oil, with pies and fry on both sides until cooked.

After this, you can transfer the fried sorrel pies to a paper towel to remove excess fat and serve.

Puff pastry pies This recipe for pies with sorrel is for the lazy, because now there is no need to cook puff pastry

yeast dough:

• You can buy it at any supermarket. The puff pastries will ripen quite quickly, and how much happiness will be on the faces of those who are lucky enough to try them!
• 0.5 packs of puff pastry;
• a good bunch of freshly picked sorrel;
• granulated sugar in the amount of 1 tbsp; butter
• - 30 years;
• starch - 10 g;

a large bunch of recently picked sorrel.:

• egg or 1 yolk for greasing.
• To get pies with fresh sorrel according to this recipe, you need to let the dough defrost, and in the meantime, sort out the sorrel, rinse, chop and fill with sugar.
• Distribute it among the layers, but try to apply it on the left side, since it is planned to cover it with the right. At the same time, on right side Three cuts should be made at a distance of approximately 1.5 cm from each other.
• Place a tiny piece of butter on top of a pile of filling and sprinkle with a quarter of a teaspoon of starch.
• Cover the filling with the second free part of the dough and carefully pinch the edges.
• Place on a baking sheet lined with parchment paper, brush with egg and place in an oven preheated to 200 C for a quarter of an hour.
• That's it, the puff pastries are ready.

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 put in warm place.

I put the mug in a bowl with 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.

Cut the eggs into cubes, mix with sorrel and onions, salt, pepper and stir. The filling is ready. If suddenly in stock green onions, boiled rice - all this fits harmoniously, you can add.

Pinch off a piece of dough, flatten it, and place a tablespoon of filling in the middle.

Man has been eating sorrel since time immemorial. In Rus', this plant was considered a weed for a very long time and our ancestors began to include it in their dishes of other cultures. But many recipes with sorrel have survived to this day. Who doesn’t love healthy green cabbage soup or okroshka with the leaves of this plant? Sorrel can be consumed raw, add it to healthy salads and simmer. On this page we have collected several recipes for you. delicious baked goods, the filling of which is the leaves of this plant.

To make baking with sorrel tasty and juicy, you need to know one secret. Add sugar to the washed and chopped leaves. He will force them to give juice, which will give the baked goods the desired consistency. At the same time, sugar will improve the sour taste of this plant.

After adding sugar, mash the greens with your hands and leave for a few minutes. During this time you can do the test. And when the time comes to use the filling, it will already be suitable.

Recipes for juicy sweet filling for pies and sorrel pie with sugar

Who among us would refuse delicious and juicy pies with sorrel? If you haven't tried this dish yet, be sure to do so. The unusual taste of the filling will be remembered for a long time. And don’t worry about the fact that nutritionists have long blacklisted pies. A small amount of them will not affect your figure.

1. Knead the dough, starting with yeast (15 g)
2. Fill them with warm milk (295 ml) and mix
3. Add sugar (55 g) and flour (3 tablespoons) and leave for a quarter of an hour in a warm place
4. When the yeast starts its activity, add vegetable oil (85 ml)
5. Salt and gradually add sifted flour (390 g) to the mixture.
6. When the mass reaches a medium consistency, leave it to reach
7. Sorrel leaves (380 g), coarsely chopped and mashed by hand
8. After 45 minutes the dough should rise
9. Pinch off portions of it and make flat cakes
10. Place the filling and a teaspoon of sugar in the center of each flatbread.
11. We pinch the edges and send future pies to the oven

INTERESTING: Sorrel lends itself well to canning. So you can close the leaves of this useful plant for the winter. And use it for your culinary delights all year round.

Pie with sorrel: recipe from yeast dough

Pies with sorrel are present in the gastronomic traditions of many nations. They are valued for their original taste and ease of production. In just a few minutes you can get delicious dessert, to which you can invite guests or please your household with them

1. Wash, dry and chop the leaves
2. We fill them with half the amount of sugar indicated in the list of products.
3. Pour the rest of the sugar into kefir
4. Add vegetable oil and mix
5. Knead the dough (it should be thinner than you usually use)
6. Pour half of it into the prepared form.
7. Distribute the filling over its area and season it with vanilla
8. Fill with the rest of the dough and put the pan in the oven

Jellied pie with sorrel on kefir: recipe

The most simple option baking with sorrel is jellied pie. Kefir can be replaced with another fermented milk product - sour cream. But then the baked goods will turn out heavier and not as tender.

1. If you want a hearty dish, add a boiled egg to the greens
2. Beat salt with eggs and kefir
3. Pour vegetable oil (2-3 tablespoons) into a homogeneous mass, and then flour (2 cups) in portions.
4. Leave the finished dough for 15 minutes in a warm place
5. Pour half the mass into the silicone mold and distribute the chopped greens (3 handfuls)
6. It needs to be pressed into the dough so that the filling is distributed throughout the entire volume.
7. Fill with the second part and place the baked goods in the oven

The jellied pie gets its name from the batter that is simply poured into the mold. This is the easiest way to prepare delicious baked goods. The only secret is the correct distribution of the filling inside such a dessert. A heavy filling will itself “sink” in the dough, while a light filling will need to be “sunk” on its own.

Pie with sorrel: shortcrust pastry recipe

You can make a pie from shortcrust pastry. Even the most “notorious” gourmet will enjoy it. Of course, this dish takes longer to prepare than the previous ones. But, it's worth it.

1. Sift the flour and mix it with baking powder
2. Add granulated sugar (2 tablespoons), salt, egg and butter cut into pieces
3. Mix ingredients until smooth
4. Place the mixture in a mold (thickness 0.5-1 cm) and put it in the refrigerator
5. Grind the leaves, add sugar (3 tablespoons), starch and mix
6. Remove the mass from the refrigerator and grind a small part using a grater.
7. Spread the filling over the remaining mixture and sprinkle with crumbs.
8. Bake in the oven until done

It is known that shortbread dough originally from Scotland. Sorrel grows almost everywhere in this country. Therefore, it was often used in baking. Crumbly pies with leaves of this plant have had big influence on the gastronomic culture of Scotland.

Pie with sorrel from puff pastry: recipe in the oven

From puff pastry

Every housewife should always have a package of puff pastry in the freezer. She will come to the rescue at the moment when guests or relatives unexpectedly come to you. You can make puff pastry yourself. But this is a very troublesome matter.

If you are going to make puff pastry yourself, then take the time Special attention flour. It must be sifted several times. Due to this, it will be saturated with oxygen, and the baked goods will turn out more fluffy.

Open pie with sorrel: recipe

Very popular in Western European cuisine open pies with spinach and sorrel. Such pastries are especially popular in Germany, Italy and France. If you want to join the gastronomic tradition of these countries, then try making such pastries at home.

1. Simmer chopped greens in a frying pan for 2-3 minutes
2. When it releases juice, place the greens in a colander and leave for a while
3. Chop the onion medium, sprinkle with nutmeg and fry in butter
4. Grind the cottage cheese through a sieve and add the beaten eggs
5. Stir and add greens, fried onions and cheese
6. Roll out the puff pastry and place in the pan
7. Make small sides and add filling
8. Bake in a preheated oven for about half an hour

Open pies are also very popular in our country. Cheesecakes are especially popular. You can also use them to make baked goods with sorrel. To do this, just mix the cottage cheese with chopped sorrel and use it for its intended purpose.

Pie with sorrel and cheese

Pie with sorrel and cheese always turns out very tender. Due to the greens, such baked goods will have a piquant sourness, and the cheese will make it a little salty. This pastry is good both hot and cold.

• Mix sifted flour, salt, sugar and kefir
• The mass should be soft, but not sticky to your hands.
• Place the finished dough in a bowl and cover with film.
• Mix chopped greens with Adyghe cheese or feta cheese
• Add paprika or black pepper to the filling
• Divide the dough into two parts
• Place them in the mold so that the filling fits between the parts.
• Brush the top with beaten egg and sprinkle with sesame or cumin

Many people have probably heard and tried Ossetian pies. There are many recipes for this type of baking. Pies with sorrel and cheese occupy a special place in it. Anyone can make such hearty and very tasty pies at home. The above recipe will help you with this.

Sweet pie with sorrel

You can also use sorrel in sweet baked goods. Children love this pie very much. In the spring, when sorrel leaves appear, be sure to use them to prepare a tasty and appetizing pie.

1. We prepare this pastry based on shortcrust pastry (see above for how to prepare it)
2. Cut the leaves into 1 cm strips
3. Add chopped mint leaves to them (it will give the baked goods spicy taste), sugar and starch
4. Roll out half of the dough into a layer and place it in the mold.
5. Place the filling on top and cover it with the second part.
6. Bake the pie in the oven at 200 degrees for about 40 minutes

Quick pie with sorrel in the oven

Is it possible to quickly prepare a lush, aromatic and very tasty pie with sorrel? Certainly. There is nothing complicated about it. This recipe includes cognac. But its use is not for everyone. If this ingredient is absent, this baked goods will only lose flavor.

1. Wash the sorrel, drain and cut into strips
2. Beat eggs with sugar, add flour and cognac
3. Stir until smooth
4. Place the filling in the mold and fill with batter
5. Bake at 180 degrees for about half an hour
6. Remove from the oven, wait until the dessert has cooled, turn the pan over and remove the contents.
7. Sprinkle with powdered sugar before serving

INTERESTING: In Rus', the recipe for “Babka from sorrel” was very popular. To prepare it, we used something that was starting to go stale. White bread. It was soaked in milk and mixed with sorrel leaves cut into strips. Then it was stewed in the oven along with eggs and butter.

Pies with sorrel and egg

The combination of sorrel and eggs is quite traditional for baking. Pies with this filling turn out to be very satisfying. Especially if you add mushrooms or chicken fillet. This pie is ideal for a hearty breakfast.

1. Boil eggs (5 pieces), peel and finely chop
2. Grind onion and sorrel
3. Melt the butter in a frying pan and sauté the onions
4. When the onion acquires a golden hue, add sorrel to it.
5. Cover the pan with a lid and simmer the vegetables over low heat
6. When the moisture has evaporated, remove the pan and let the contents cool.
7. Then mix the vegetables with the egg and salt
8. You can add a pinch of black pepper
9. Prepare yeast dough or use store-bought dough
10. Let it brew at room temperature and divide it into two parts of different sizes 60%:40%
11. Grease the baking dish and place the rolled out layer of a large piece into it
12. Make the sides and add the filling
13. Cover the top with a second layer
14. Press the cake down a little and pinch the edges.
15. Leave for 20 minutes, then make punctures with a fork and brush with raw egg.
16. Bake at 120 degrees for about 30 minutes

Pie with cottage cheese and sorrel

Sorrel also goes very well with cottage cheese. This fermented milk product also smoothes out the sourness of sorrel, giving the filling an original combination of flavors. But, if you like sweeter fillings, then add a little sugar to the cottage cheese. Since this pie is prepared in the traditional way, you can see how to prepare the dough above. Let's start right away with the filling.

1. Wash the sorrel and grind it in a blender
2. Add sugar, salt, starch and cottage cheese to flour
3. Making the mass homogeneous
4. Place half of it in the mold
5. Leveling and making sides
6. Spread the filling and cover with the second part
7. Pinch the edges and form a pie shape.
8. To prevent the moisture that has accumulated in the filling from breaking through the pie, turning into steam, we make punctures in several places with a fork.
9. Brush the pie with raw egg and bake in the oven

Pie with sorrel and apples

As in the case of cheese, apples “smooth out” the sourness of sorrel and make the taste of the filling very original and unique. This recipe requires the sweetest apples. If the apples you choose are not very sweet, increase the amount of sugar recommended in this recipe.

1. Beat eggs with sugar until foamy
2. Mix yeast and flour
3. Cut soft butter into flour and grind into crumbs
4. Add the egg and mix
5. Add kefir warmed to room temperature and knead the dough
6. It is better to do this on a table sprinkled with flour.
7. Transfer the finished mixture to a bowl and cover with a towel.
8. When it has tripled in size, knead it and leave for 30 minutes.
9. Peel the apples and remove seeds, cut the pulp into pieces
10. Chop the leaves into strips
11. Heat the oil and simmer the apples until tender
12. When the apple pulp becomes soft, add sorrel and sugar.
13. Simmer until the sugar dissolves and cool the future filling.
14. Roll out the dough into a circle and place it in the mold
15. Place the filling on the dough
16. Make strips from the remaining dough and place them on top of the filling.
17. Brush the strips with egg and place the pie in the oven
18. Bake until done

Fried sweet sorrel pies

You can cook pies with sorrel in a frying pan. For this recipe we need rhubarb. Let's take yeast dough as a basis.

1. Prepare sorrel using the method described above.
2. Wash the rhubarb stems under running water, remove veins and finely chop
3. Mix the chopped parts of the greens, add sugar to them and crush with your hands
4. Add semolina to the future filling and mix until smooth
5. Semolina is needed to preserve juice
6. Prepare the dough in the same way as in the previous recipe
7. It should have a medium consistency
8. We immediately form it into flat cakes for pies and fill them with filling
9. Fry the pies in hot sunflower oil

Pies with sorrel recipe from yeast dough

Pies from yeast dough

There are several technologies for making pies. Most often we bake pies in the oven or fry them in a pan. Oven pies are considered healthier due to their lower calorie content due to the lack large quantity oil used in their preparation.

1. IN warm water add dry yeast, sugar (2 tbsp. spoons) and flour (3 tbsp. spoons)
2. Mix until smooth and leave to rise in a warm room.
3. After 15 minutes, add butter, salt and remaining flour
4. Knead the dough and leave it for 20 minutes
5. Let's move on to the filling: wash the sorrel, dry it and finely chop it
6. Place in a bowl and sprinkle with sugar
7. Making pies filled with sorrel
8. Place them on a baking sheet lined with parchment
9. Place in the oven and bake at 200 degrees
10. Remove the pies from the oven once they have turned golden brown.

Sweet puff pastries with sorrel

Puff pastry can be used to make soft, crispy puff pastries. If you buy the dough in advance. You can prepare such puff pastries very quickly.

1. Wash and dry sorrel leaves are rolled and cut into accordion shapes.
2. Add sugar to them and leave for a few minutes.
3. Cut the finished puff pastry into squares and place the filling in the middle.
4. We fasten the edges of the squares and form puff pastries
5. Grease a baking tray with oil, place the puff pastries and brush them with egg
6. You can enhance the taste of such sweet baked goods. Adding honey to the egg for lubrication
7. Bake the puff pastries until done

Baking with sorrel is a guarantee of excellent tea drinking and a wonderful atmosphere in your home. If you haven't tried using sorrel in baking, now is the time to do so. Bon appetit!

Video. What can I cook with sorrel?

Sorrel pie has been undeservedly forgotten by modern housewives. This tasty budget dish will be noted even for festive 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.

In addition, chopped leaves before baking You will need to knead it well with your hands.. Next, the juicy filling is generously sprinkled with granulated sugar or salted to taste and left for a couple of minutes.

Yeast dough recipe

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

1. All components prepared for the dough are thoroughly mixed together. The mass should be soft and pliable.
2. The dough will rise for 80-90 minutes. During this period, it will need to be kneaded once.
3. Two eggs are hard boiled and cut into cubes. Next they are mixed with salted sorrel and the remaining raw egg.
4. From ready dough two cakes are formed, slightly different in size.
5. A large flatbread is placed on an oiled baking sheet. The edges are folded onto its sides.
6. 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.
7. Cook for 25 minutes in a preheated oven.
8. Cool. Serve to 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.

1. The sorrel is washed with water, dried with paper napkins, finely chopped and sprinkled with granulated sugar.
2. Place half of the dough on a baking sheet oiled with butter. You can roll it out slightly.
3. The filling is evenly laid out on top of the base and sprinkled with potato starch.
4. 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.

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.

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

It is important not to tear the dough.

4. The egg is beaten in a separate bowl, after which the entire surface of the future pie is smeared with it.
5. 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.

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 sorrel, 120 g cottage cheese, 110 g granulated sugar, 2 large spoons of potato starch, a pinch of salt, half a stick of butter, 90 g medium fat sour cream, 2 raw eggs, a small spoon of baking powder, 330 g of wheat flour. Detailed description The pie is presented below.

1. 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.
2. Half the sugar, sour cream, sifted flour with baking powder are added to the mixture. The ingredients are thoroughly mixed.
3. The dough does not need to be kept warm to rise.
4. 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.
5. The dough is divided into two unequal parts. A large portion is placed in a round shape, covered with filling and a smaller portion.
6. Bake for 55 minutes in a preheated oven.
7. 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.

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 butter.

1. The dough is divided into two unequal parts, both of which are slightly rolled out. You can make either a round or rectangular cake.
2. Most of it fits into the chosen shape, its sides are formed.
3. For the filling, eggs are hard-boiled and grated on a coarse grater.
4. The sorrel and onion are washed, shaken off water and finely chopped.
5. Eggs in a separate bowl are mixed with prepared herbs. The mass is salted, optionally flavored with pepper and any other seasonings.
6. Melted butter will help with the dryness of the filling. After adding it, the filling is thoroughly kneaded and sent to the base.
7. 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.

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 vanilla sugar, 2 sprigs of mint, 280 g of fresh sorrel, a large spoon of granulated sugar.

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

The slightly cooled pastries are generously sprinkled with powdered sugar.

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.

1. 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.
2. The kneaded dough will infuse for 15-20 minutes.
3. Then half the mass is poured into an oiled mold, chopped sorrel is poured on top, which is covered with the remaining dough.
4. The treat is baked for 35-40 minutes.

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

In this article we will tell and show how to bake delicious fried pies with sorrel. Step by step recipe with photos, see later in this article.

What did I know about sorrel before? That this is an ordinary plant from which you can cook my favorite soup, or in case of unprecedented heat, you can just gnaw on a couple of leaves.

Not long ago, sorrel showed me a different side! I once decided to go with my kids to have fun in the central city park.

We walked and walked and of course, very soon everyone wanted to eat. I bought it for the children at the store sweet pastries and juice, but didn’t choose anything for myself - my soul wanted something unusual. Leaving the store, I noticed a clean and tidy granny who was selling fried pies nearby.

I know, I know, you’ll scold me now: you can’t buy from someone unknown, you can easily catch a disease.

But I was terribly hungry, and fried pies are my old weakness, especially since I’ve never eaten them with sorrel! I bought one, and the children and I walked slowly to the nearest shop.

After taking a couple of bites, I rushed back to my grandmother to find out the recipe and on the way home I kept muttering it under my breath, trying not to forget anything.

I am sharing the recipe with you - a very simple recipe, and in the hot season - just a godsend!

Ingredients
What we need for the test:

• sugar (fine sand) – 25 g;
• dry yeast (if you don’t have a kitchen scale, add half a level teaspoon) – 7 g;
• warm water – 250 ml;
• salt – 1/2 tsp;
• wheat flour (we take the highest grade) – 390-400 g;
• Lenten or any other vegetable oil– 17 ml.;

For filling:

• sorrel – 1 large bunch;
• sugar – 50 -70 g.

COOKING SEQUENCE:

And after one or two minutes, add sugar and salt to them, stir everything with a spoon. Let the yeast rise a little.

Take a fine sieve and use it to sift the flour into the container with the yeast. If you pour it in without a sieve, there will be a lot of lumps that will have to be kneaded for a long time and the dough will become heavy.

When you run out of all the flour, pour oil into the dough and knead for a long time, thoroughly, so that all the ingredients are thoroughly mixed. When kneading, make beating movements with your hands so that the dough is saturated with air. The finished dough will be soft and very plastic. We set the dough aside, let it “rest” for an hour and rise, but for now let’s make the filling.

Wash the sorrel very thoroughly in running water, shake well and let excess moisture drain; you can even dry the leaves with a napkin or towel. On a cutting board, finely chop the leaves with a knife and place in a bowl. To prevent the sorrel from puffing up in the pie, you can mash the leaves in a bowl with a wooden mortar, and some housewives scald already chopped sorrel with boiling water.
Sprinkle the table well with flour and lay out our dough. Knead it, lightly rolling it in flour at the same time.
Roll out the dough into a “sausage” and cut the pie blanks into pieces of the desired size (the larger the piece of dough, the larger the pie), you can roll out all the dough into a layer and cut out circles using a mold or glass.
Roll out each pie blank into a flat cake, place sugar (about a teaspoon) on the surface of each.

Then we fasten the edges of the pie, pressing them with our fingers. Sugar must be placed on the dough; if you pour it into chopped sorrel, the plant will give abundant juice and the pie inside will be very moist, as if raw.
This way we make all the pies.