Pies and pies with sorrel: the best recipes, the secrets of a juicy filling. How to cook a pie with aspic sorrel, from puff, yeast, shortcrust pastry and kefir in the oven? Sorrel filling for pies - the secret of a juicy filling

With fresh sorrel, you can not only cook delicious cabbage soup, but also bake pies. There are many recipes: sweet and savory, from yeast dough and from non-yeast dough, fried in a pan and baked in the oven. Pies with sorrel filling have an unusual spicy taste with a slight sourness. So, if you have not tried such pastries, then summer is the best time to cook a new dish.

Sorrel filling for pies - the secret of a juicy filling

First of all, you need to choose the right sorrel. You can take frozen, but fresh herbs are better.

When buying on the market or in a store, you should pay attention to its appearance:

• It should be fresh, sluggish and dried is not good.
• The leaves should not be stained or damaged.
• It is necessary to take only those greens whose leaves have a uniform, saturated color.
• The aroma of sorrel is fresh with a slight sourness, there should be no foreign odors.

If the greenery grows in the garden, then it must be collected shortly before use.

Then it needs to be prepared: there are two ways.

To begin with, the sorrel must be sorted out, cleaned of debris and extraneous herbs, rinsed and thrown into a colander so that the water is glass. The stems are very tough, so it is better to remove them. They are also recommended to be dipped in boiling water for a couple of minutes, then they will be softer and suitable for filling.

1. Finely chop the pure greens and mix with the indicated products.
2. Sorrel crumble and pour boiling water for 1 minute. Drain the water, and squeeze the leaves and after that add the rest of the products.

It is worth noting that sorrel greatly decreases in volume during cooking, so do not be afraid when a small bowl of greens comes out of a mountain of leaves.

Sweet sorrel filling: recipes

It does not take much time to prepare it, and the result will pleasantly surprise you.

Classic sorrel filling with sugar

Grind 400 g of sorrel and mix with 200 g of sugar.

Sorrel Stuffing with Raisins and Cinnamon

• Washed raisins (60 g) soak in warm water for 15 minutes.
• Chop 2 bunches of greens, add sugar (100 g), a pinch of cinnamon and raisins.
• Mix all the ingredients and you can fill the pies.

Stuffing with apples and rhubarb

You will need the following products:

• sorrel - 250 g
• sweet apples - 2 pcs.
• powdered sugar - 60 g
• mint - 2 sprigs
• sugar - 1 tbsp. l.
• vanillin - to taste
• rhubarb - 2 pcs.

1. First of all, take the rhubarb, wash it, remove the skin and finely chop. Sprinkle with powdered sugar and mash thoroughly with a fork. Put aside - let it infuse.
2. Meanwhile, peel and core the apples. Cut into small cubes.
3. Grind the sorted and washed sorrel and mix with sugar.
4. Combine rhubarb, apples and greens, mix. Add vanilla and mint leaves.

The filling is ready. It takes time to cook, but it has an unusual taste.

Fried pies with sweet sorrel filling made from yeast-free dough.

You will need:

• sorrel - 600 g
• kefir - 300 ml
• flour - 350 g
• vegetable oil - 1 tbsp. l. (for test)
• sugar - 1 tsp each for a pie
• soda on the tip of a knife
• salt to taste
• deep frying oil

First you need to make the dough.

1. Sift flour through a sieve, add soda, salt and sugar (1 tsp) - mix.
2. Add refined vegetable oil. But uncleaned will do.
3. Pour in a thin stream of kefir, constantly stirring the contents of the bowl. If it turns out liquid, you need to add flour.
4. Knead the dough. It should not stick to the hands, and the consistency should not be very steep, but soft.
5. Cover it with a film or towel and let it rise for about 15 minutes.

While the dough is coming up, you need to prepare the filling: finely chop the washed greens and pour hot water for about 1 minute. Then let the water drain and, if necessary, squeeze the greens with your hands.

When the dough is suitable, you can start sculpting pies.

1. Roll into small balls and crush them into a cake.
2. Put 1 tsp in the middle of the future pie. sugar, and on top ½ tbsp. l. sorrel filling.
3. Connect the edges and fry the pies in boiling oil until a beautiful golden crust forms.
4. Place them on a plate lined with paper towels to absorb excess oil.

Sweet pies in the oven

You will need:

• flour - 0.5 kg
• milk - 1 tbsp.
• butter - 100 g
• dry yeast - 10 g
• sugar - 1 tsp
• salt - 0.5 tsp
• sorrel - 3 bunches
• sugar (for filling) - 100 g

1. Take flour, sift, add yeast and salt to it and mix it all.
2. Butter (it should be soft, at room temperature) grind with sugar and add to the flour.
3. Slowly pour in the milk, stirring lightly, and knead a soft dough.
4. Leave it for about an hour in a warm place to rise.
5. Mix chopped herbs with sugar.
6. Divide the dough into balls, from which you need to make cakes.
7. Put the filling in the middle of each cake and close the seam.
8. Preheat the oven to 180 degrees and bake pies for 20-30 minutes.
9. Remove the finished pies from the oven and immediately brush the top with melted butter.
10. Then cover with a towel and leave for 30 minutes.

Unsweetened pie filling: recipes

There are also a lot of options.

Most Popular:

• with onions and eggs
• cheese
• meat,
• potatoes.

Onion and Egg Stuffing

1. First of all, you need to boil the eggs so that they have time to cool. 3 will be enough. You need to cook for 20 minutes. Then drain the hot water and fill them with cold. After this procedure, the shell will easily move away from the eggs. Chop the peeled eggs.
2. Next, take one medium-sized onion and chop it finely. Heat a little vegetable oil in a frying pan and fry the onion in it until light golden brown.
3. Wash and cut 1 bunch of sorrel and green onion feathers.
4. Mix all ingredients together and season with salt to taste.

Cheese filling

Cooking it is simple and fast. Take 200 g of sorrel and finely chop it. Cut cheese (100 g) into thin strips and mix with greens, adding a pinch of sugar. Salt to taste.

Filling with meat

1. Cook 200 g of meat, it is better to take beef or lamb. When it cools down, pass it once through a meat grinder.
2. Take one small onion, chop it and lightly fry.
3. Put minced meat in a fried onion in a pan and fry a little more. Cool down.
4. In chopped sorrel (400 g), put fried meat with onions, salt and mix.
5. Make pies.

Stuffing with potatoes

1. Take one large potato (this is about 200 g), wash it, peel it and boil it. Drain the water, leaving a little, and make a thick puree. Let him cool down.
2. Finely chop a small onion and lightly fry.
3. Grind 400 g of sorrel.
4. Mix mashed potatoes, fried onions and greens and salt.

Stuffing with cottage cheese

Sort out 1 bunch of sorrel, remove the stems, rinse and finely chop.

Mash 100 g of cottage cheese until smooth and mix with herbs.

Add a little sugar and salt, mix.

Sweet tooth can put more sugar in the curd filling.

Pies are best fried in oil.

At the beginning of summer, you can pamper your loved ones and cook unusual pies with young sorrel leaves, which taste a bit like apple ones. Let's take a look at the various options for this filling.

Sorrel filling for pies

Ingredients:

• young sorrel - 1 bunch;
• sugar - to taste.

Cooking

We wash the sorrel leaves, and then cut into medium-sized pieces. We spread the greens in a wide bowl, sprinkle with sugar and stir. This sorrel filling is suitable for fried pies in oil.

Stuffing for sorrel pies with sugar

Ingredients:

• young sorrel - 1 bunch;
• sugar - to taste;
• corn starch - 2 teaspoons;
• apples - 2 pcs.;
• - taste.

Cooking

We wash the sorrel, cut off the tails, and dry the leaves and cut into pieces. Pour the prepared greens with sugar and knead lightly with your hands. After 15 minutes, add apples to the filling, chopped into cubes or grated. Immediately before use, pour starch into the filling and throw in fresh mint leaves.

Stuffing for pies from sorrel and eggs

Ingredients:

• sorrel leaves - 315 g;
• egg - 3 pcs.;
• fresh green onion - 1 bunch;
• coarse table salt - to taste;
• – 35

Cooking

We wash the chicken eggs, put them in a ladle with water and boil in lightly salted water. Next, cool them, remove the shell and chop on a grater. Sorrel leaves and fresh green onion feathers are sorted, rinsed, dried and finely chopped with a sharp knife. After processing, put all the ingredients in a deep bowl and sprinkle with coarse salt. Add melted butter, stir and set aside. This sorrel filling is perfect for making delicious pies in the oven.

Sorrel pie filling recipe

Ingredients:

• egg - 3 pcs.;
• sorrel leaves - 1 bunch;
• fresh green onion - 1 bunch;
• onion - 45 g;
• spices;
• vegetable oil.

Cooking

Sorrel and green onions are carefully sorted, washed, cut off the stems, and the leaves are dried and chopped. We clean the onion and finely chop. Now pour oil into the pan, lay out the prepared ingredients and lightly sauté, stirring. Boil the eggs for 10 minutes, and then peel and chop on a grater. Add them to the sorrel with onions, mix and add salt to taste.

Stuffing for pies from sorrel and potatoes

Ingredients:

• sorrel leaves - 455 g;
• young potatoes - 345 g;
• spices.

Cooking

We sort out the sorrel and cut into pieces. We wash the potatoes, boil them in their skins, cut off the peel and rub on the largest grater. Mix everything in a bowl and add salt to taste. We use the resulting mass as a filling for baked pies.

Stuffing for sorrel and cheese pies

We offer recipes for making delicious pies with sorrel from yeast dough. You and your household will surely like the summer taste of such pastries, and the usefulness of the filling will be an excellent motivation to cook such products for your family as often as possible.

Pies with sorrel - a recipe from yeast dough in the oven

Ingredients:

For test:

• sifted flour of the highest grade - 390-420 g;
• milk or water - 295 ml;
• refined - 85 ml;
• salt - 10 g;
• sugar - 55 g;
• dry yeast - 15 g;

For filling:

• sorrel - 380 g;
• sugar - 100-120 g;
• egg for lubricating the top of products - 1 pc.

Cooking

To prepare the dough for pies with sorrel, first mix slightly warmed water or milk with yeast, granulated sugar and three tablespoons of flour and put in heat for fifteen to twenty minutes. After a while, pour in odorless sunflower oil, add salt and sift the remaining flour into the dough in small parts and knead. We achieve a non-sticky structure of the flour lump, but we try not to add too much flour so that the products do not turn out to be excessively dense. For the convenience of kneading, it is better to grease your palms with refined oil. We leave the finished dough for aging in the heat for about forty minutes.

During this time, we will prepare the sorrel filling for pies in the oven. We sort, wash and dry fresh leaves on a towel, and then cut them into small pieces, put them in a bowl and crush them a little with our hands.

We distribute the dough that has come up into portioned balls, from each we roll out a flat cake about the size of a palm, spread a slide of sorrel in the center, add about a teaspoon of granulated sugar and pinch the edges.

We lay out the formed products on a baking sheet, having previously covered it with a cut of parchment, let them come up a little warm, after which we coat the surface with a beaten egg and, if desired, crush it with a little sugar.

Now it remains only to bake the pies in a hot oven for twenty minutes at 180 degrees, let them cool slightly and you can enjoy the wonderful taste of the products.

Fried yeast dough pies with sorrel and rhubarb

Ingredients:

For test:

• sifted flour of the highest grade - 645 g;
• milk or water - 245 ml;
• boiling water - 220 ml;
• refined sunflower oil - 55 ml;
• salt - 10 g;
• sugar - 35 g;
• dry yeast - 10 g;

For filling:

• sorrel - 1 large bunch;
• - 4 stems;
• semolina - 55 g;
• sugar - 110 g;
• sunflower oil without flavor for deep fat - 200-400 ml.

Cooking

Initially, for such pies, we will prepare the filling, since the dough, despite the yeast base, is cooked very quickly. Wash the sorrel leaves and rhubarb stalks. We clean the latter from hard veins and chop finely. Grind also medium-sized and sorrel. We mix the prepared ingredients in a bowl, add granulated sugar, knead the mass a little, then add semolina and mix. Semolina will keep the juice of the filling inside the pies and will not let it leak out during heat treatment.

For the test, dissolve dry yeast, sugar crystals and salt in lukewarm water or milk, add vegetable oil and mix. Now sift the wheat flour into the second bowl and pour the prepared yeast base into it. Hastily mix everything with a spoon and immediately pour a glass of boiling water, without stopping stirring. We knead, adding a little more flour if necessary, but try not to make the dough too dense.

We immediately proceed to the formation of pies, dividing the flour lump into portions, molding each cake from each and filling it with filling. We fry the blanks in hot sunflower oil until cooked and a delicious blush on both sides.

With this juicy and tasty weed. Pies with sorrel are very appetizing and just ask in the mouth.

Pies based on yeast dough

This recipe for sorrel patties can be noted by beginners or those who do not have much free time. This method makes it possible to quickly and in a short time to get a yeast dough.

What you need:

• sour cream - 1 tbsp;
• 2 fresh eggs;
• kefir - 1 glass;
• 1 tsp salt and 1 tsp. soda;
• sugar - 4.5 tablespoons;
• flour - 3 cups;
• a large bunch of freshly picked sorrel.

Cooking steps:

1. To bring to life the recipe for such pies with sorrel, you need to break eggs into kefir and pour 1 tsp each. sugar, salt and soda.
2. Add sour cream, ensure consistency and add flour.
3. Knead the dough, it will be too viscous and will stick to your hands. Using flour when working with it, the result will be as it should be.
4. Sort the sorrel, wash and chop. Fill with the rest of the sugar.
5. Sprinkle the palm with flour, and with the other hand spread a piece of dough over it, forming a cake out of it.
6. Put 1-2 tablespoons of the filling and pinch the edges.
7. Cover the bottom of the pan heated with vegetable oil with pies and fry on both sides until cooked.
8. After that, 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 prepare puff pastry, you can buy it at any supermarket. Pies-puffs will ripen pretty quickly, and how much happiness will be on the faces of those who are lucky to try them!

What you need:

• 0.5 packs of puff pastry;
• a good bunch of freshly picked sorrel;
• sugar sand in the amount of 1 tbsp;
• butter - 30 g;
• starch - 10 g;
• egg or 1 yolk for brushing

Cooking steps:

• To get pies with fresh sorrel according to this recipe, it is necessary to defrost the dough, and in the meantime, sort out the sorrel, rinse, chop and fill with sugar.
• Cut the pastry sheet into 4 equal rectangles. All available filling must be divided into 4 parts.
• Distribute it in layers, but try to apply it on the left side, since it is planned to cover it with the right. In this case, on the right side, three cuts should be made at a distance of about 1.5 cm from each other.
• Put a tiny piece of butter on 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 pinch the edges carefully.
• Put on a baking sheet covered with parchment paper, brush with egg and put in an oven preheated to 200 C for a quarter of an hour.
• Everything, puffs are ready.

With the advent of spring and summer, the season of various tasty and healthy greens opens. One of them is sorrel. Many dishes are prepared from this sour grass: from salads and soups to various pastries. Let's pay attention to the last one! In this article, you will learn how to make a delicious sorrel pie.

To help you, 5 popular recipes in which the cooking process is described clearly, in detail, step by step with a photo, and somewhere with a video.

I note right away that in this article attention is paid only to sweet sorrel pies. There are other options, but the materials will be about them a little later. If you are interested, you can just subscribe to the page in contact to keep abreast of new recipes.

A few words about sorrel

What is generally interesting pies with sorrel? As everyone knows, sorrel has a sour taste, combined with light herbal notes. And this means that it can be used instead of lemon.

This universal sourness is well complemented by sweet ingredients: sugar, jam, honey, etc. Sorrel also goes well with berries and sweet fruits, which smooth out the acid and make the taste more versatile.

The second point is about utility. Sorrel is rich in ascorbic acid, flavonoids, iron and carotene. All this has a beneficial effect on our health. Agree that it is very pleasant to eat not only tasty, but also healthy dish.

Before you get to the recipes, I want to recommend a few more pastries. I advise you to look there after reading this article.

• Instead of a pie, you can bake and.
• Here are large;
• And here are small ones;
• Great article about;
• And if you want something simpler, do ;

Recipes

Jellied pie with sorrel

Simple and very quick to prepare sweet aspic pie with sorrel. A minimum of ingredients and at the same time a very worthy taste!

The main feature of this cake is that it is a flip-flop, that is, after baking, we turn it over and get the look like in the photo above.

Cooking without milk, kefir and other liquid dairy ingredients. For kneading the dough, you only need eggs.

Ingredients:

• Sorrel (fresh or frozen) - 200 g.
• Wheat flour - 1 cup;
• Sugar - 1 cup;
• Chicken eggs - 3-4 pcs.
• Powdered sugar for decoration;

Let's start cooking

We wash the sorrel leaves, dry and finely chop.

We drive eggs into a deep bowl, pour sugar. If the eggs are small, then 4 of them will be needed.

Beat with a mixer until a homogeneous yellowish mass.

Pour the flour and beat again until a soft consistency, reminiscent of low-fat sour cream.

Grease a detachable form with high sides with oil, put a sorrel layer into it.

Pour in the batter and spread evenly over the filling.

Preheat the oven to 170 degrees, send the cake into it for 30 minutes. There should be a blush like this.

When the cake has cooled, carefully turn the form over, remove the sides. In general, we release the pie.

In the end, the bottom turned out to be the top. We decorate the peeking sorrel filling with powdered sugar.

Pie with sorrel from yeast dough

If you want something more magnificent and satisfying, I recommend baking a yeast pie with sorrel in the oven.

Delicate fragrant dough and sweet and sour oxal filling with ground cinnamon.

Ingredients:

For dough:

• Wheat flour - 3 cups;
• Butter - 200 g.
• Dry yeast - 2 teaspoons;
• Water (milk) - 130 ml.
• Sugar - 3-6 teaspoons;
• Salt - 1 pinch;
• Vanillin - 3 pinches;

• Sorrel - 550 g.
• Sugar - 1 cup;
• Starch - 1 tbsp. spoon;
• Ground cinnamon - 1 teaspoon;

Cooking

1. Let's start with a test. In warm water, stir the yeast, a teaspoon of yeast and a pinch of salt. Leave for 15 minutes until foam appears.
2. Beat eggs in a cup, add vanilla, sugar and melted butter. Beat with a whisk or mixer.
3. Pour the yeast mass into the egg-butter mixture, mix well.
4. Gradually add flour, stirring first with a spoon, and then with your hands.
5. Knead a smooth and elastic dough. Now it should be covered with a towel, and left to reach 40-60 minutes.
6. The dough has increased in size, now it needs to be kneaded well and divided into two pieces so that one is slightly larger than the second.
7. Grease a baking dish or baking sheet with vegetable or butter.
8. Roll out a larger piece of dough into a thin layer and lay it in a mold, be sure to make bumpers.
9. Sorrel cut into small pieces, mix with sugar, cinnamon and starch.
10. Now the sorrel filling needs to be laid out in a form with dough.
11. The remaining piece of dough is also rolled out thinly and laid on top of the filling. We tightly pinch the edges, if desired, you can decorate with some patterns from pieces of dough.
12. On top of the cake, you need to make 5-8 punctures with a knife to release steam. Preheat the oven to 180 degrees.
13. We close the cake in the oven for about 35 minutes until a delicious blush.

Shortcrust pastry pie with sorrel

If you want to crunch something very tasty with a cup of tea, I suggest baking this wonderful shortbread pie with sorrel filling.

Such a cake is called "sand", "bulk", "grated" - all definitions fit!

Ingredients:

• Wheat flour - 2 cups
• Butter (or margarine) - 190 g.
• Chicken egg - 1 pc.
• Sugar - 100-150 g (to taste)
• Baking powder - 1 teaspoon
• Sorrel - 400 g.

Cooking process

1. Since you don’t need to do anything special with sorrel, we’ll immediately take up the test.
2. Sift flour and combine with baking powder.
3. Cut the cold butter into cubes and grind into coarse crumbs with flour.
4. We drive one egg into this mass, add 3 tablespoons of sugar. Mix thoroughly until a homogeneous dense dough.
5. The dough must be divided into two equal parts. Put one in the refrigerator (to make it a little denser), and the second in the freezer for 30 minutes (we will rub it).
6. While you can do sorrel. Rinse well, pat dry and chop finely. Add the remaining sugar and mix well. While the dough is infused, juice may flow out of the sorrel. If it forms a lot, drain, as it will interfere with baking.
7. Take the chilled dough out of the fridge and spread it on a greased baking sheet.
8. Now you need to evenly lay the sorrel on the basis of the cake.
9. Remove the dough from the freezer and grate it on a coarse grater over the filling. The degree of density of the crumbs is up to you, but I usually completely hide the filling.
10. We put the cake in the oven, preheated to 200 degrees, for 25-30 minutes. The dough should be golden and dry well.

Slice the cake immediately, then let cool completely. We try, enjoy, treat the household.

This recipe can be slightly modified by replacing part of the butter with fat sour cream. The dough will also be crispy, but a delicate milky flavor will appear.

Puff pastry pie with sorrel

And this is the easiest and fastest recipe, since by default we will use ready-made puff pastry.

The filling is the same: sorrel mixed with sugar.

Puff yeast dough or yeast-free - at your discretion, in the first case, the cake will turn out a little thicker.

Required Ingredients:

• Puff pastry - 400-500 g.
• Sorrel - 500 g.
• Sugar - 7 tbsp. spoons;
• Starch - 2 tbsp. spoons;
• Egg - 1 pc.
• Cinnamon - 0.5 tsp;

Step by step cooking

1. The dough must be thawed beforehand. Then it should be thinly rolled out and divided into 2 rectangular layers.
2. Rinse the sorrel with water, dry, finely chop and mix with sugar, starch and cinnamon.
3. Grease a baking sheet with oil or line with baking parchment.
4. Lay the first layer of dough in a baking sheet, make sides on the sides.
5. Put the sorrel filling on this dough.
6. Cover the filling with the second layer and pinch tightly around the edges. On top, over the entire area, we make several small cuts with a knife (so that the cake does not swell).
7. We turn on the oven at 200 degrees - let it warm up for now.
8. Crack in the egg yolk and brush it over the top of the pie. This will add shine and more blush.
9. We send the cake to the hot oven for 25 minutes until golden brown.

Recipe without yeast

And here we have a magnificent sorrel pie, the dough of which is cooked on sour cream and without yeast.

Due to the juiciness of the sorrel, the cake is tender and slightly moist, which creates a sensation of "melting in your mouth".

Ingredients:

• Butter (can be margarine) - 110 g.
• Sour cream - 1 glass;
• Wheat flour - 2.5 cups;
• Baking soda - 1 teaspoon;
• Vinegar 9% for quenching - 1 teaspoon (or slightly less);
• Fresh sorrel - 350 g.
• Sugar - 1 cup;
• Egg for lubrication;

How to cook

1. Finely chop the sorrel and mix with half a glass of sugar. Let it soak for now and let the juice flow.
2. Grind the softened butter with the remaining sugar. Add sour cream and mix thoroughly.
3. We extinguish the soda with vinegar, mix it into the sour cream mass.
4. Gradually add flour, knead a homogeneous soft dough. Soft, flexible and non-sticky.
5. Divide the dough into 2 equal parts.
6. Grease the mold with oil. Roll out one piece of dough to the size of the mold. We lay, we make small sides on the sides.
7. Drain the resulting sorrel juice, lay the filling itself on the dough.
8. Roll out the second piece of dough thinner than the first. Cover the filling with it, fasten around the edges and make a few punctures on top.
9. Beat the yolk, coat the cake with it.
10. We put the cake in an oven preheated to 180 degrees for 35-40 minutes until a gentle blush.

In a slow cooker

If for some reason you do not want to bake a cake in the oven, then you can easily do it in a slow cooker.

Most often, sorrel pies are cooked in a multicooker using jellied technology, that is, from batter. The basis can be kefir, milk, sour cream, yogurt and other fermented milk products.

The filling here is made from sorrel and sugar, but at the same time crushed to a state of tender greenish puree. You can just finely chop if you like.

Ingredients:

• Eggs - 2 pcs.
• Vegetable oil (refined) - 90 ml.
• Kefir (ryazhenka) - 180 ml.
• Flour - 250 g.
• Baking powder - 1 teaspoon (or slaked soda);
• Salt - 1 pinch;
• Sugar - 240 g.
• Sorrel - 1 large bunch;

Cooking

1. First, let's prepare the filling. Put the sorrel in the blender bowl, add 40 grams of sugar. Blend well until almost puree.
2. Beat eggs with sugar and salt in a deep bowl. Pour in the kefir.
3. Pre-mix the flour with the baking powder, then gradually add to the kefir mass and stir constantly. You should get a flowing dough, the consistency of which resembles thick sour cream.
4. Lubricate the multicooker bowl generously with oil. Pour in half of the dough.
5. Now you should evenly apply the filling. Add and distribute the rest of the dough on the sorrel mass.
6. We close the slow cooker, turn on the “baking mode” and wait 45-50 minutes. Readiness can be checked with a wooden toothpick, it should remain dry after the pie.

How to make a pie tastier

• Here is a summary of ideas and tips that will help to diversify the above sorrel pies.
• The filling was the simplest everywhere, one might even say primitive. This is just for an example. You can always add new ingredients to it.