The first on the shelves of markets and stores appears greens. With it, and not with berries and fruits, the season of the new harvest opens. Sorrel is the first spring greens and a useful component of soups, main dishes and ... baking. What many do not even suspect, therefore, perhaps, the recipe for a sorrel pie will be a discovery for some housewives.

7 delicious sorrel pie recipes

Dessert and savory, on a flaky, bulk, biscuit, yeast basis and from shortcrust pastry can be a cake with sorrel. Below are collected interesting and very tasty options: from classic yeast to the recipe for a purchase of puff pastry for novice hostesses.

From puff pastry

 

Pie with sorrel from puff pastry can be called baking for lazy people, because you do not need to bother with the preparation of the base (you can buy it in the store), and choose the filling exclusively from sorrel and in combination with other ingredients, sweet or not.

Prescription Product List:

  • 500 g puff (better yeast dough);
  • 400 g of sorrel;
  • 50 g butter;
  • 1 egg
  • 30 ml of milk;
  • 70 g chopped peanuts.

Baking in steps:

  1. To allow two layers of dough to lie down a little in a room on a table, so that it is easier to work with them;
  2. Strain the prepared (washed and cut) green sorrel with a slice of butter. It is suitable at the request of salt and pepper (if it is not a dessert) or add sugar;
  3. Form a pie: put one layer of puff pastry on the bottom and sides, lay the filling on it. Grease the edges with an egg whipped with milk (so the dough sticks better), cover with a different piece of dough from above, pinch the edges;
  4. Make a couple of injections with a fork, walk along the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The duration of this process on average is from 20 minutes.

Yeast Dough Recipe

 

Sorrel pies made from yeast dough - a classic of rustic cooking. They are baked with whole large pies or small pies, which are so convenient for kids. The greens in the filling are often adjacent to rhubarb or sweet apples.

To bake a sorrel yeast pie you need:

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

Baking order:

  1. Pour together crystalline sugar and dry instant yeast, add warm milk. Then inject liquid, but not hot oil and drive in a raw egg. Sift the required amount of flour and knead a soft, not hard dough, which should be approached in the heat for about 45 minutes;
  2. With a small piece of butter and added sugar to taste, stew clean and shredded sorrel. The greens will darken and decrease several times in volume;
  3. With half of the dough, line the cake mold, transfer the filling to it, close the remaining dough on top with a wire rack, and bake a little less than an hour (45-50 minutes) at 190-200 degrees.

Sorrel pie in the oven

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

The cooking process is similar to baking charlotte, but instead of apples, as filling, is oxal greens.

What is part of the pie:

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

Baking steps:

  1. Beat the eggs with an electric assistant, using a mixer, gradually adding sugar to the lush foam mass. Then change the whisk on the mixer to the nozzle for the dough and at low speeds introduce flour and baking powder;
  2. At the bottom of a greased, detachable form, shift the chopped sorrel and pour the biscuit dough on top. Cook at 180 degrees to “dry toothpick”.
  3. Cooled baked goods can be powdered with powdered sugar.

With sorrel and cheese

 

Unsweetened pastries with cheese and slit filling are good both “only from the oven” and completely cooled. The brackish taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe uses these ingredients:

  • 600 g of ready puff pastry;
  • 300 g of fresh sorrel;
  • 160 g of white cheese (feta cheese, Adyghe and others);
  • 1 egg for lubrication.

The course of the culinary processes:

  1. Roll a piece of puff pastry into a flat round cake on a flour-dusted table;
  2. Shredded sorrel and cheese, chopped into small cubes, mix together for the filling;
  3. Put the filling in the center of the cake. Pull the edges of the dough to the center and pinch, leaving a hole in the middle.

    The oxalic filling in the pies always turns out to be quite juicy, so that the moisture evaporated during baking does not tear the base from the dough, add corn / potato starch (usually in sweet dessert cakes) or make holes and openings to allow free steam to escape .

  4. Lubricate the formed baking with raw beaten egg and bake for 40 minutes until cooked. The temperature regime is 180 degrees.

With cottage cheese and sorrel

 

Grated pie known to many on shortcrust pastry is quite possible to bake with a filling not from jam, but from cottage cheese and sorrel. It will come out in a new way tasty and original.

List of necessary products;

  • 100 g butter;
  • 100 g of sour cream;
  • 2 eggs;
  • 100 g of sugar (50 g - in the dough, 50 g - in the filling);
  • 350 g of flour;
  • 100 g of cottage cheese;
  • 200 g of sorrel;
  • 50 g of potato or corn starch;
  • salt to taste.

Baking progress in steps:

  1. Mixing melted butter, sour cream, eggs and flour whipped with sugar, knead shortbread dough. Roll one part between two sheets of parchment of the appropriate size into a cake, the dimensions of which will cover the bottom and sides of the mold for the future pie, roll the other into a bun and wrap it with a film. Send both parts to the refrigerator for 20 minutes;
  2. For the filling, mix cottage cheese, sorrel washed and chopped with straws, sugar and starch. The amount of sugar can be adjusted to your taste;
  3. Line the mold with a frozen shortcrust pastry cake, cut off the excess.Put the curd and sorrel filling, and rub the remaining bun and dough scraps through a grater with large holes on it;
  4. Until readiness, an indicator of which will be the appearance of the cake, bake at 170-180 degrees.

With sorrel and egg

The originality of this baking is not so much in the filling or molding method, but in the cooking method. Pie is not prepared in the oven, but in a pan on the stove.

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

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

Cooking:

  1. Combine water, yeast, egg, 50 g butter, flour and knead the butter dough. Let him come up at the time when the stuffing will be prepared to fill the pie;
  2. Melt an additional 50 g of oil in a pan and stew the washed and chopped sorrel leaves in it. Then squeeze them through a sieve or beat in mashed potatoes with a blender;
  3. Roll out the dough into a rectangular cake, grease mashed sorrel, sprinkle with chopped boiled eggs, roll into a roll, which is closed in a ring;
  4. In a saucepan, melt a little butter, put a ring in it and put on fire. When the cake is browned on one side, turn over to the other. If necessary, add oil.

Sweet sorrel cake

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

For a sandy yeast base and oxal filling you need:

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

How to bake:

  1. Heat the filtered water to a pleasantly warm, but not burning hand temperature. Pour sugar and dry yeast into it, stir until all crystals are dissolved and a cloudy liquid is obtained. Leave the yeast to come to life;
  2. In the meantime, you need to turn soft butter with a pinch of flour and room temperature oil into butter crumbs;

    If the hostess decides to replace the butter with margarine when kneading any dough, then the salt can not be added, since it is present in the required amount in this product. And, of course, you need to give preference, only high-quality margarine.

  3. Pour yeast into the resulting crumbs, which by this time (after 10-15 minutes) will have time to come to life and foam. Quickly knead the dough, collect it in a bun, which is left in the heat to fit under a towel for 40 minutes;
  4. The sorrel pie filling is prepared as follows: green leaves are washed, dried, chopped with straws and put in a suitable bowl. Then sprinkle everything with sugar and crumple hands;
  5. Dividing the approached lump of dough evenly, line the bottom of the mold (27 by 37 cm) with it, sprinkle the surface with starch and distribute the filling. With another layer from the remaining dough, cover the filling on top, pinch the edges and make holes for unhindered steam exit;
  6. Now it remains only to bake in the oven at 180 degrees. This will take time within half an hour.

The secret of juicy sorrel pie filling

 

Since this greens in itself is quite juicy, during baking it remains only to preserve this juiciness.

Here experienced chefs do not have so many tips and secrets, but they are:

  1. Only young sorrel leaves should be used. They are more juicy and they have less acid, which also badly affects the body's absorption of calcium;
  2. Before you lay the greens in a pie or combine with the other ingredients of the filling, you need to crumple it thoroughly with your hands or put out;
  3. It is not superfluous to add a little starch, which will bind moisture and prevent it from evaporating by drying the filling.

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