Pies with sorrel from ready-made yeast dough. Stuffing for pies from sorrel and potatoes

Sorrel pies: the secret of the juicy filling depends on the specific recipe. As part of the material, we will describe in detail two options for preparing such baking. Separately, it must be emphasized that you can learn how to bake pies and pies with sorrel in a matter of seconds. Moreover, the filling will be juicy, sour and sweet at the same time, in general: you will lick your fingers.

On your test

If you don’t want to cook a pie from store-bought dough, then feel free to add one more hour to the process of making a sweet pie. You can compare the flavors of the two pie options to decide which one is perfect for your family.

What do you need:
A pack of butter;
Flour in the number of three glasses;
One third of a glass of water;
A large spoonful of dry yeast;
A small spoonful of sugar, a pinch of salt;
500 grams of sorrel;
Half a glass of sugar;
A small spoonful of starch;

To dilute the yeast, the water needs to be heated a little. In addition to yeast, add sugar to the water. Sift the flour, put softened butter, salt into it. Rub the dough with your hands: crumbs should form. Put diluted yeast in the crumbs and form a ball from the dough. Put the ball in a bowl, cover with cling film and leave for half an hour.

Rinse the sorrel and dry, cut into strips. Divide the dough into two parts. Roll out the first part of the dough, lay on a baking sheet and sprinkle with starch. Add sugar to the green leaves, mix and put the filling on the dough. Cover the filling with the second layer of dough, fasten the ends of the pie, make small cuts. Bake for 30 minutes at 180 degrees.
When the cake has cooled, sprinkle the top with powdered sugar.

Pies with sorrel: the secret of a juicy filling:
Starch is a must. It will absorb the sorrel juices, then the filling will not make the dough wet when heated. Starch brew sorrel juice into jelly and the filling will become liquid, but not watery.
In the absence of starch, you should not be upset. It can be replaced with any kind of flour.

It seems that there are not so many secrets of a delicious sorrel pie filling. But without their knowledge, baking is unlikely to turn out rich, sweet and very tasty. If you have not tried this type of filling for sweet pies, then it's time to start. After all, it turns out not only tasty, but very healthy pastries with a lot of vitamins.

This pie is often a revelation to those who have not been familiar with it since childhood. Everything is simple and at the same time unique. Firstly, the dough, which is shortbread in structure, but kneaded with yeast. Secondly, sweet and sour sorrel filling, which we are used to seeing only in green borscht and is not associated with a sweet pie in any way. This is already enough to immediately start baking it and enjoy it. unusual taste. And also a sorrel pie is a great opportunity for novice housewives to get acquainted with yeast, because it is these capricious fungi that often cause awe, and with it the reluctance to mess with the dough.

You will need:

For test:

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

For filling:

• sorrel 0.5 kg
• starch 1 tsp

The amount of dough is calculated for a baking sheet measuring 27 X 37 cm. I do not advise "stretching" the dough onto a larger baking sheet, because. the cake will turn out thin and dry in the oven.

Usually sorrel is sold in bunches. When buying, 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:

Preheat water(125 ml) to be 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 for their turn, and you will prepare the dough.

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

Grind the butter with flour with your hands so that a chit.

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

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

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

It is not necessary to knead for a long time, shortbread dough likes a quick kneading. As soon as the mass becomes homogeneous, form it into a ball.

Put the dough in a bowl, cover cling film and leave to climb 30-40 minutes. Don't forget to poke holes in the foil with a knife to let the dough 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 sorrel. Sort through all the leaves, remove debris, cut and discard the stems, and wash the leaves and discard 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 dries, cut it into strips and put in a bowl.

The dough has risen, doubled in size and is ready to be cut.

Turn the dough out onto a floured board, punch down and divide into two parts: one part - it will go down the pie, make a little more, 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 cup) 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.

Fasten the edges pirogue.

Use scissors or a knife to make small incisions all over the cake. Steam will come out through them.

Bake a cake in a preheated oven t 180°C 30 minutes. The cake will not be very ruddy, this is the peculiarity of the dough with a low sugar content. And this is also unusual.

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

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

Sweet pie with sorrel. Short recipe.

You will need:

• butter 200 gr
• premium wheat flour 3 cups (glass volume 200 ml)
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp
• sugar 1 tsp
• pinch of salt
• flour for dusting when kneading dough

Filling:

• sorrel 0.5 kg
• sugar 0.5 cups (glass volume 200 ml)
• starch 1 tsp

Warm up the water (125 ml) so that it is pleasantly warm. Dissolve sugar (1 tsp) in it and add dry yeast. Put 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 a ball out of it, put in a bowl, cover with cling film and leave for 30-40 minutes.
Wash the sorrel, drain and cut into strips, put in a bowl.
Punch down the risen dough and divide into two parts: one is slightly larger. Roll out most of the dough and place on a baking sheet 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. Pin the edges of the pie together and make slits on the top. Bake in preheated oven t 180°C for 30 minutes. Sprinkle the cooled cake with powdered sugar.

In contact with

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.

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 ball into portions, molding each cake and filling it with filling. We fry the blanks in hot sunflower oil until cooked and a delicious blush on both sides.

Hi all!

You have landed on a blog that has a lot of delicious recipes. And today we will talk about one of them. Because we will make sorrel pies. In sorrel season, some do not know what to do with it. Sorrel is actually a weed. For many, it grows just like that. And the imagination does not go further for many. Therefore, this article is written in order to tell you how to utilize a delicious plant with the help of excellent recipes.

In the article you will find:

The sorrel filling is fantastic. This is probably one of the juicy herbs that you can stuff 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. As a result, we got 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 cooking pies, I would like to begin with you to analyze the process of preparing a wonderful filler. From the fact that our plant is very juicy, then 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 legs, leave the leaves themselves. I do this because the leg is much harder and more sour. It seems to me that it will not be very pleasant to have such surprises in pies.

If you still decide to use the legs, then they need to be boiled separately from the leaves. To make them softer and less acidic.

Now we grind the plant. Cut first along, and then across. Cut into slices 1 cm wide. You can thinner.

Fill all this richness of vitamins with boiling water. The leaves immediately begin to fade. They are very gentle.

Let's interfere a little. And immediately you need to drain the water. We squeeze as much water as possible. The sorrel has decreased in volume.

If after decanting, water remains, then we additionally squeeze the plant. There should be no liquid in the filling. Otherwise, the pies will fall apart and the juice will flow 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 sculpting pies. In previous posts, I dealt with the topic of secrets.

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

The plant used shrinks very strongly during heat treatment. Therefore, do not look at the initial volume. The yeast dough takes longer to cook, so we will use kefir as a base. And we'll bake pies.

Keep in mind that with this filling you can do it even on puff, even on yeast dough.

We will need:

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

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

Cooking steps:

1. Let's start with the preparation of the filling. As mentioned earlier, the plant is greatly reduced in volume by heat treatment. First of all, carefully wash the sorrel. We get rid of the hard legs, leaving only the leaves. Now we cut not very small.

2. And then what do 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 significantly decreased. Once drained, it is advisable to compress with your hands to get rid of excess moisture. In this case, we have enough fillings for 5-6 pies. We will put half a tablespoon.

The leaves themselves are moist and juicy. And we do not need additional liquid inside the pie.

Test preparation

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

4. Next, sift the flour and knead the dough. It should be soft enough not to stick to your hands. The dough should be easy to knead. Not to be tight. Weight, which is indicated in the list of ingredients, is indicative.

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

5. When the batch is finished, let the dough rest for 15 minutes. Cover the bowl with a towel or cling film.

6. Left for small things. Blind and bake pies. Tear off small pieces from the dough. You can choose the size if you wish. Just remember that during baking, the pies increase in size.

7. We knead each ball with our hands or roll it into a circle with a rolling pin. And add the sorrel filling where about half a tablespoon. I used to say that the filling is 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. It remains to bake pies. And we will bake by frying. For this we need a frying pan. Pour enough vegetable oil so that the layer is about 1/3-1/2 the height of the patty.

The basic rule for frying pies, potatoes, cutlets, oil must be well calcined. Never dip food into cold oil.

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

Which fire to choose for heating? The maximum you need, they will quickly burn out. They won't bake inside. the fire should be 60% of the maximum. About a little above average.

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

In fact, there are many filling options. It's sweet and plain. And I was interested in Vladimir's recipe. In the article, he shows how you can bake pies with apples so that you lick your fingers. In this recipe, he parses the sweet filling.

Sweet pies with sorrel on yeast dough: a step by step recipe with a photo

The second way, which turns out very tasty and airy pies from childhood. In this recipe, we will not soak the plant in boiling water. And 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 tablespoons with a slide)
• Chicken egg - 1 piece
• Natural yogurt without fillers - 125 grams
• Yeast - 1 teaspoon (5 grams)
• Milk - 125 grams (This is an approximate amount, because the flour is different)
• 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. And we will start with the dough, or rather with the dough (yeast bacon). Take a cup. Pour 50 grams of slightly warm water there. We throw yeast, 2 teaspoons of flour, a little sugar, literally half a teaspoon. Mix everything well until a homogeneous mass, so that there are no lumps. And put in a warm place for 15 minutes.

If the yeast is alive, then during this time they will have time to wake up and give a foamy cap. If suddenly there are no foam caps, then they need to be replaced.

2. In the meantime, sift the flour. Add sugar to it. Crack in an egg here. Pour out the yogurt. Next, we mix everything. Do it with your hands or with a spoon.

3. Now add our yeast bacon. In 15 minutes 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 be not thick, medium consistency, soft enough. 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 drive in the oil mixture. It includes melted butter and vegetable oils.

You can take separately, both creamy and sunflower. Or you can even take margarine. This is optional.

Add the oil mixture in small portions. Add the next portion until the previous one is completely absorbed. And along the way, the dough is kneaded.

Preparing the dough for further fermentation

6. Then knead the dough well on the table in order to drive as much oxygen as possible into the dough. Along the way, it will stretch, it will be remembered. And as a result, the gluten threads will stretch. The dough will be firmer. It will better hold the carbon dioxide that will be formed as a result of fermentation.

Pull the dough and fold. Then you flip. We repeat. And so it is desirable for 10-15 minutes.

7. The result is a soft, fairly sticky dough. Put the ball in a bowl and level the surface. Cover with cling film and keep warm to ferment. During the fermentation process, the dough must 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 test.

If the dough is very sticky, you can grease your hands with water or vegetable oil. Better of course oil.

8. The dough came up a little. We start from the edges to grab and drag to the opposite wall. And so in a circle. At the end you need to fold in half and turn over.

If you follow the rule and theory, then such additions need to be done 4-5 every 45 minutes. In practice, there are about 2-3 such additions. And you can do it not clearly after 45 minutes, but how the dough fits. Once the dough has doubled in size, fold in.

Forming dough balls

9. After all the manipulations, lay out the dough that has come up on the table. And cut into portions. Lay out the dough carefully. It is advisable not to pull it too hard.

10. We divide into portions, depending on what kind of pies we want to get. The dough is quite sticky, so we wrap our hands in flour. It turned out 18 pieces.

11. Then the lumps of dough need to be rounded. We do this: fold the dough to the center of the ball until the outer surface is stretched. I pinch the edges. And I roll. It turns out a smooth ball. And so we roll up the rest of the pieces.

As you do everything, cover the balls with a film and leave alone for 5-7 minutes. During this time, the gluten will relax and the dough will be easier to roll out.

We make pies

12. While the dough is resting, wash and cut the sorrel. By this time, the plant should be dry and clean. This time we will not soak sorrel in boiling water. We take a ball and roll it into a 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, then the grass will give juice. And the filling will be moist.

Roll out thin enough. Put a teaspoon of sugar in the center of the cake. Then we put sorrel. First, twist it in your hands, forming a lump. The most difficult thing is to blind the central edges together. And then it's easier. We blind like a dumpling.

13. Put the blinded pies on a baking sheet covered with food paper. And cover them with foil. And leave them for 30-40 minutes. The picture below is already after the time has passed.

14. Then, 5-7 minutes before baking, grease them with a beaten egg. And send it to a preheated oven to 180 degrees until browned.

Note that the baking temperature is not absolute. Focus on your oven. You can bake at a lower or higher temperature.

The pies are ready. Bon appetit!

We fry pies in a pan: a detailed video

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

Dear reader, here we come to the end. Together we dismantled step-by-step recipes for making pies with sorrel. And I tried to show several options. You yourself have seen that the filling is suitable for both yeast dough and yeast-free dough. Considered two ways to prepare the filling. You can soak the sorrel in boiling water, but do not forget to survive excess moisture from it. You can post it raw.

Thank you for your attention! Like and class. Share recipes with your family and friends. And stay tuned for blog updates. All the best!