How to cook sorrel pies, fried and in the oven. Pies with sorrel: the secret of juicy filling
From fresh sorrel you can make not only soups, but also delicious pies. Pies can be sweet or savory. You can use yeast dough or, if you don’t have free time, prepare pie dough with kefir. It is not difficult to prepare this dough. Shall we get started?
We will prepare the ingredients for making sweet fried pies with sorrel according to the list.
Pour kefir into a container, add egg, sour cream, sugar and salt. Stir until smooth.
Add vegetable oil and mix.
Add half the sifted flour and soda, stir.
Gradually add flour. As soon as the dough comes together, place it on a table lightly dusted with flour. Knead the dough a little on the table, trying to add as little flour as possible so as not to clog it. The finished dough is soft and slightly sticky to your hands.
Grease your hands and the dough container with a small amount of vegetable oil. Place the dough in a container, cover with film and leave to “rest” for 20-30 minutes so that the taste of soda is not felt in the fried dough.
Let's prepare the filling. Wash the sorrel and dry it. We cut the stems, cut the leaves into strips and put them in a container. Now you need to reduce the filling in volume; to do this, place the container with sorrel in the microwave for 1-2 minutes at full power.
This is how my sorrel has decreased in volume. I set it for 1.5 minutes at a power of 750 W. Alternatively, you can mash the sorrel a little with your hands.
Grease the table with vegetable oil, lay out the dough and divide it into equal pieces. I divided it into 10 parts.
Roll each piece into a ball and place on a greased surface. While we are working with one piece of dough, cover the rest with film. Lightly dust the table with flour, since the dough is a little sticky, lay out a ball of dough and knead it into a flat cake with a diameter of about 14 cm, pour in 1-2 tsp. Sahara.
We spread the filling. Dip your fingers in flour and carefully seal the edges of the pies.
Pour enough vegetable oil into the frying pan so that when baking it reaches half of the pie, heat it up. Place the formed first batch of pies in a frying pan, seam side down. The pies will increase in volume as they cook. Fry the pies over medium heat on one side for about 3-4 minutes.
Then turn it over and fry on the other side. Place the finished pies on a paper towel.
Soft, rosy, sweet fried pies with sorrel are ready. We immediately serve them on the table and invite our loved ones to the table to treat themselves to delicious pies with a juicy sweet and sour filling.
Step 1: prepare the dough.
First, dilute the dry instant yeast in warm milk and leave this entire mixture aside for now.Break an egg into a clean bowl, add sugar and stir. Then pour the salt there and beat the mixture thoroughly until it foams.
Sift the wheat flour into a free deep plate, and then pour the yeast and egg mixture diluted in milk into it. Start kneading the dough, first with a wooden spoon, and then, as it begins to get thicker and stiffer, with your hands. When the mass becomes more homogeneous, pour sunflower oil into it and continue kneading.
As a result, you should have a dough that holds its shape well, if not, add a little more wheat flour. Cover the finished dough with a kitchen towel or plastic wrap so that it does not dry out, wrap it in a blanket and send it to a warm place. 1 hour. At the same time, about once a 20 minutes it needs to be opened and crushed a little, but not much.
Step 2: prepare the filling.
A few minutes before the dough has rested and risen, start preparing the filling. To do this, first rinse the sorrel under warm running water, then dry it with disposable towels. Cut off the stems and set them aside, and chop the leaves into thin strips.
Place the chopped sorrel in a deep plate, add three tablespoons of sugar and stir to release a little juice. For best results, crush the green leaves with the flat side of a spoon.
Step 3: form pies with sorrel.
Dust your work surface with wheat flour, place the risen dough on it and carefully roll out into a flat pancake. If your work surface is not so large, do not take all the dough at once, but some of it.
Divide the rolled out dough into a cup or glass, squeezing out circles. Then collect the leftovers, roll them out again and again cut out round pieces for the pies. Repeat this procedure until you have divided all the dough.
Then place on the resulting blanks 1 or 1.5 dining rooms spoons of sorrel, grated with sugar, and seal the edges, helping yourself with a fork dipped in water or simply doing it with slightly wet fingertips. Make all the pies like this.
Step 4: fry pies with sorrel.
Pour sunflower oil into the frying pan so that it covers the bottom of the pan by 3-4 millimeters. Heat the oil over high heat and add the first batch of pies into it. Reduce power and continue cooking. Fry the baked goods on both sides until golden brown, then transfer the finished products onto disposable towels so that they absorb excess fat, and begin preparing the next batch.
Attention: in general, it is best to monitor the power of the fire during the cooking process, since periodically it will have to be reduced or increased, depending on how the pies behave.
Step 5: serve fried sorrel pies.
When you have fried all the pies with sorrel, serve them immediately, although such pastries are tasty both hot and cold, but they are best piping hot. Brew tea, cocoa, or, if it's hot, prepare a refreshing drink and start eating.
Bon appetit!
The dough for this recipe is suitable for making any other pies, both with sweet and savory filling.
To keep the pies for a long time and not go stale, cover them with a kitchen towel.
Instead of instant yeast, you can use regular dry yeast, but you will need more of it, namely 40 grams.
Sorrel is not only an excellent base for making green borscht or soup. It is also used for filling pies. In this case, the filling may not be sweet, such as sorrel with egg, but it may be sweet. For those who have never heard, much less tried, sweets homemade pies with sorrel, this fact may surprise you. But don’t be surprised, this recipe is far from new and is very popular in rural areas. During heat treatment, whether baking or frying in vegetable oil, sorrel and sugar form a soft, sweet and sour filling. Today I offer you a step-by-step recipe for delicious sorrel pies with the addition of apples. I really love fried, yeast pies, but the recipe for this dough is also suitable for the oven. So let's cook yeast sorrel pies in a frying pan step by step recipe, which you will recognize below!
Ingredients for making sorrel pies
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!
The benefits of a delicious sour herb from the garden, called sorrel, are undeservedly forgotten. But in vain. After all, this is a treasure for organisms exhausted by winter vitamin deficiency. The content of vitamins and beneficial microelements is simply off the charts. That is why we unconsciously strive to enjoy sour sorrel, crunching it in the garden bed or using it for cooking.
It is rare to find such a valuable seasonal product on supermarket shelves. But you shouldn’t be upset, even if you don’t own your own plot. In the spring, it won’t be difficult to find sorrel at food markets among grandmothers and summer residents.
So, you have become the happy owner of a bag with this useful plant - feel free to choose the recipe. It's time to please yourself and your loved ones.
Sweet yeast pies with sorrel in the oven
Ingredients | Quantity |
---|---|
flour - | 250 g |
premium egg - | 1 piece |
sour cream - | 100 g |
sunflower oil - | 50 ml |
sugar - | 1.5 tbsp. spoons for dough, 50 g for filling |
dry baker's yeast - | 1 teaspoon |
sorrel - | 1 large bunch |
butter - | 50 g |
yolk - | 1 piece |
Cooking time: 210 minutes | Calorie content per 100 grams: 201 Kcal |
Juicy sorrel filling with a subtle hint of caramel, delicate crumb and golden crust. Pies cooked in the oven do not even allow you to pass by indifferently.
The recipe for making sweet pies with sorrel in the oven should begin with preparing the dough. It is recommended to remove food from the refrigerator in advance. Room temperature of all ingredients is the key to the success of future baking.
There are two ways - knead with your hands or force the bread machine to work. It is enough to load all the components into the kitchen assistant in the order recommended in the instructions for a specific model.
And then set the program for kneading. It is advisable to choose a mode in which the kolobok is kneaded a couple of times.
If you want to work with your hands, then you need to mix all the liquid ingredients. And, gradually adding a mixture of flour and yeast, get a soft dough. Mash it well for about 10 minutes, transfer it to a clean bowl, cover and leave for 2 hours for a good rise. You will need to knead the dough once.
It's time to start filling. Cut the sorrel leaves into thin strips and simmer in a heated frying pan with butter. Cool the sorrel mass to room temperature, otherwise there is a risk of destroying the yeast and saying goodbye to fluffy baked goods.
Divide the filling and dough into 8 parts. It's time for molding. Place the filling on each of the flattened pieces, sprinkle with 1 teaspoon of sugar, and pinch the edges well.
All that remains is to place the pies on a baking sheet so that the seam is at the bottom. As soon as they increase in volume, brush with yolk. 25-35 minutes in the oven at 180 degrees will make the pies golden brown.
without soaking. Take note of our recipes.
Rose petal jam is exotic and refined. They say they love it very much in the East, try it too.
Do you want to enjoy sorrel pies in winter too? Take note of sorrel preparations over the winter.
Puff pastry pies with sorrel and apples
Express baking from purchased dough will always come to the rescue of housewives. Excellent results with minimal time investment.
Ingredients:
- puff pastry (yeast-free) - 450 g;
- sorrel - 1 large bunch;
- apples - 4 pcs.;
- sugar - 100 g;
- cinnamon - for aroma;
- starch - 1.5 teaspoons;
- yolk - 1 pc.
Cooking time: 45 minutes.
Calorie content: 265 kcal.
Take out the dough to defrost. The filling for sorrel puff pastries is easy to make. Simply wash and dry the sorrel leaves, cut them into thinner strips, and mix with starch and sugar. Peel the apples, remove the seed pods, chop into cubes.
You can start forming the layers. Once the dough is thawed, roll it out a little and cut into squares of equal size. Place prepared apple cubes on the corner of each piece, sprinkle with cinnamon, and place sorrel filling on top.
Fold future pies into triangles. Pinch the edges well. The final step is to brush the surface of the puff pastry with egg yolk.
All that remains is to put the baking sheet in the oven and wait 15-20 minutes at 180 degrees.
Fried sorrel pies with egg
Appetizing and rosy pies made from yeast dough with seasonal filling are a must-have for a family dinner on a sunny spring day.
Ingredients:
- flour – 200 g;
- dry baker's yeast - 1.5 teaspoons;
- water – 1 glass;
- sugar - 1 tbsp. spoon;
- sunflower oil - 3 tbsp. spoons;
- boiled eggs - 3 pcs.;
- sorrel - 1 large bunch;
- salt, ground black pepper - to taste.
Cooking time: 2 hours.
Calorie content: 289 kcal.
Mix yeast with sugar and add warm water. Wait until the yeast cap forms. It will take about 10 minutes. This is a dough dough. Now you need to mix the resulting liquid with 2/3 of all the flour and, adding vegetable oil, knead the dough with a spoon. Gradually adding flour, you need to bring the dough to a thick viscous mass. Leave it for 1 hour.
Boil hard-boiled eggs, chop into small cubes. Lightly simmer the washed, chopped sorrel leaves in a frying pan. Mix both masses, season with salt and pepper.
To make pies, you need to thoroughly dust the table. Take the dough with a tablespoon, roll in flour on both sides and press down to form a flat cake. Form a mound of filling in the center. It remains to pinch carefully.
The pies are fried in well-heated vegetable oil. Golden brown on both sides? It's time to set the table.
The secret of juiciness
The recipe has been chosen, the ingredients have been prepared, but how can you get the perfect result the first time? There's a little secret here. The right amount of filling is the key to delicious pies. The sorrel layer must be thick, then the baked goods will be juicy. You'll lick your fingers!
Tip: do not forget that during heat treatment the volume of sorrel is greatly reduced. Therefore, it is almost impossible to overdo it with the amount of greens. On the contrary, the more of it, the tastier the result will be - pies with sorrel will simply melt in your mouth!
At the beginning of summer, you can pamper your family and prepare unusual pies with young sorrel leaves, which taste a little like apple ones. Let's look at various options for this filling.
Sorrel filling for pies
Ingredients:
- young sorrel – 1 bunch;
- sugar - to taste.
Preparation
We wash the sorrel leaves and then cut them into small pieces. Place the greens in a wide bowl, sprinkle with sugar and stir. This sorrel filling is suitable for fried pies in oil.
Filling for sorrel pies with sugar
Ingredients:
- young sorrel – 1 bunch;
- sugar - to taste;
- corn starch - 2 teaspoons;
- apples – 2 pcs.;
- - to taste.
Preparation
We wash the sorrel, cut off the tails, dry the leaves and cut them into pieces. Sprinkle the prepared greens with sugar and lightly knead them with your hands. After 15 minutes, add diced or grated apples to the filling. Immediately before use, add starch to the filling and add fresh mint leaves.
Filling for sorrel and egg pies
Ingredients:
- sorrel leaves – 315 g;
- egg – 3 pcs.;
- fresh green onion – 1 bunch;
- coarse table salt - to taste;
- – 35 years
Preparation
We wash the chicken eggs, put them in a ladle with water and boil them in lightly salted water. Next, cool them, remove the shells and chop them on a grater. We sort out the sorrel leaves and fresh green onion feathers, rinse, dry and finely chop with a sharp knife. After processing, put all the ingredients in a deep bowl and sprinkle with coarse salt. Add melted butter, mix and set aside. This sorrel filling is perfect for making delicious pies in the oven.
Recipe for sorrel pies filling
Ingredients:
- egg – 3 pcs.;
- sorrel leaves - 1 bunch;
- fresh green onion – 1 bunch;
- onion – 45 g;
- spices;
- vegetable oil.
Preparation
Carefully sort out the sorrel and green onions, wash them, cut off the stems, dry and chop the leaves. Peel the onion and finely chop it. Now pour oil into the frying pan, add the prepared ingredients and sauté lightly, stirring. Boil the eggs for 10 minutes, then peel and grate them. Add them to the sorrel with onions, mix and add salt to taste.
Filling for sorrel and potato pies
Ingredients:
- sorrel leaves – 455 g;
- young potatoes – 345 g;
- spices.
Preparation
Sort through the sorrel and cut into pieces. We wash the potatoes, boil them in their skins, cut off the skins and grate them on the coarsest grater. Mix everything in a bowl and add salt to taste. We use the resulting mass as a filling for baked pies.
Filling for sorrel and cheese pies