Pie with sorrel made from yeast-free dough. Sorrel pie made from puff pastry

Greens are the first to appear on the shelves of markets and shops. It is with this, and not with berries and fruits, that the new harvest season opens. Sorrel is the first spring green and a healthy component of soups, main courses and...baked goods. What many people don’t even suspect, so perhaps the recipe for sorrel pie will be a discovery for some housewives.

Dessert and savory, puff, bulk, biscuit, yeast based and shortcrust pastry maybe sorrel pie. Below are some interesting and very tasty options: from classics made with yeast to recipes made with store-bought puff pastry for novice housewives.

From puff pastry

A pie with sorrel made from puff pastry can be called a pastry for lazy people, since you don’t need to bother with preparing the base (you can buy it in the store), and you can choose the filling either solely from sorrel or in combination with other ingredients, sweet or not.

Recipe list of products:

• 500 g puff pastry (preferably yeast dough);
• 400 g sorrel;
• 50 g butter;
• 1 egg;
• 30 ml milk;
• 70 g crushed peanuts.

Baking step by step:

1. Let the two layers of dough lie in the room on the table for a while to make them easier to work with;
2. Prepared (washed and cut) green sorrel simmer with a piece of butter. It can be seasoned with salt and pepper if desired (if it is not a dessert) or, conversely, added sugar;
3. Form the pie: place one layer of puff pastry on the bottom and sides, place the filling on it. Brush the edges with egg beaten with milk (this way the dough will stick together better), cover the top with another piece of dough, pinch the edges;
4. Make a couple of pricks with a fork, go over the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The average duration of this process is 20 minutes.

Yeast dough recipe

Pies with sorrel made from yeast dough are a classic of country cooking. They are baked as whole large pies or small pies, which are so convenient for children to eat. Greens in the filling are often combined with rhubarb or sweet apples.

To bake yeast pie with sorrel you need:

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

Baking order:

1. Pour together crystalline sugar and dry instant yeast, add lukewarm milk. Then add liquid, but not hot, oil and beat in a raw egg. Sift the required amount of flour and knead a soft, not tight dough, which should be kept warm for about 45 minutes;
2. Stew clean and chopped sorrel with a small piece of butter and adding sugar to taste. The greens will darken and decrease several times in volume;
3. Line the pie pan with half the dough, put the filling on it, cover the top with the remaining dough, making a lattice out of it, and bake for a little less than an hour (45-50 minutes) at 190-200 degrees.

Quick pie with sorrel in the oven

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

The cooking process is similar to baking charlotte, only sorrel greens are used as a filling instead of apples.

What is included in the pie:

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

Baking steps:

1. Using an electric mixer, beat the eggs, adding sugar little by little, into a fluffy foamy mass. Then change the whisk to the dough attachment on the mixer and add flour and baking powder at low speed;
2. Place chopped sorrel on the bottom of a greased springform pan and pour on top biscuit dough. Cook at 180 degrees until the toothpick is dry.
3. Cooled baked goods can be dusted with powdered sugar.

With sorrel and cheese

Unsweetened pastries with a cheese and sardine filling are good either “out of the oven” or completely cooled. The salty taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe uses the following ingredients:

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

Progress of culinary processes:

1. Roll out a piece of puff pastry into a flat round cake on a floured table;
2. Mix chopped sorrel and cheese cut into small cubes together for the filling;
3. Place a mound of filling in the center of the flatbread. Pull the edges of the dough towards the center and pinch, leaving a hole in the middle.
   

   The sorrel filling in pies always turns out to be quite juicy; therefore, to prevent the moisture evaporating during baking from tearing the dough base, corn/potato starch is added to it (usually in sweet dessert pies) or slits and holes are made to ensure free steam escape .

4. Brush the shaped pastry with the raw beaten egg and bake for 40 minutes until done. Temperature– 180 degrees.

With cottage cheese and sorrel

The well-known grated pie on shortcrust pastry can be baked with a filling not of jam, but of cottage cheese and sorrel. It will come out delicious and original in a new way.

List of necessary products;

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

Baking progress step by step:

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

With sorrel and egg

The originality of this pastry lies not so much in the filling or forming method, but in the cooking method. The pie is prepared not in the oven, but in a pan on the stove.

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

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

Preparation:

1. Combine water, yeast, egg, 50 g butter, flour and knead butter dough. Let it rise while the minced meat for filling the pie is being prepared;
2. Melt an additional 50 g of butter in a frying pan and simmer the washed and chopped sorrel leaves in it. Then press them through a sieve or puree them with a blender;
3. Roll out the dough into a rectangular cake, brush with sorrel puree, sprinkle with chopped boiled eggs, roll into a roll, which is closed into a ring;
4. Melt a little butter in a saucepan, put a ring in it and put on fire. When the pie is browned on one side, turn it over to the other. Add oil if necessary.

Sweet pie with sorrel

A simple, but at the same time unique recipe for a sweet pie filled 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 the sand-yeast base and sorrel filling you need:

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

How to bake:

1. Heat the filtered water to a pleasantly warm, but not scalding, temperature. Pour sugar and dry yeast into it, stir until all the crystals dissolve and a cloudy liquid is obtained. Leave the yeast to revive;
2. In the meantime, you need to turn the soft butter together with a pinch of flour and butter at room temperature into butter crumbs;
   

   If the housewife decides to replace butter with margarine when kneading any dough, then salt does not need to be added, since it is present in this product in the required quantity. And, of course, you need to give preference only to 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, gather it into a bun, which is left to rise warm under a towel for 40 minutes;
4. The sorrel pie filling is prepared as follows: the green leaves are washed, dried, chopped into strips and placed in a suitable container. Then sprinkle everything with sugar and crumple it with your hands;
5. Having divided the suitable lump of dough equally, line the bottom of the mold (27 by 37 cm), sprinkle the surface with starch and distribute the filling. Cover the top of the filling with another layer of the remaining dough, pinch the edges and make holes for the unhindered escape of steam;
6. Now all that remains is to bake in the oven at 180 degrees. This will take about half an hour.

Since this greenery itself is quite juicy, all that remains to do during baking is to preserve this juiciness.

1. Only young sorrel leaves should be used. They are juicier and have less acid, which also has a bad effect on the body’s absorption of calcium;
2. Before putting greens into the pie or combining them with other filling ingredients, they need to be thoroughly crushed with your hands or stewed;
3. It wouldn’t hurt to add a little starch, which will bind moisture and prevent it from evaporating, drying out the filling.

Puff pastry widely used in cooking - convenient, fast, and most importantly, tasty. Puff pastry should always be in the freezer, because it, like a life preserver, will save you in any situation: guests are on the doorstep, you want something sweet, baked, or you just want to surprise someone with your culinary skills.

Sorrel pie is very tasty and very quick. The main thing is to put the dough out on time freezer so that it defrosts.

The puff pastry pie with sorrel turns out to be quite large and filling. It can be served with fresh vegetables, although I prefer it with a cup of coffee.

Prepare the necessary ingredients.

Defrost the dough (to do this, it is better to transfer it from the freezer to the refrigerator in the evening and leave it until the morning, and start preparing it in the morning). Carefully unfold it and cut off the desired part (this will depend on the size of the mold). I cut off 2/3 and lined the bottom and two opposite sides of a 24x14 cm mold. The mold must be lined with baking paper in advance.

Beat the egg with a fork or whisk until smooth. Lubricate the “bottom” of the workpiece with it.

Wash and chop the sorrel.

Place it on the dough.

Mash the cheese with a fork or cut into small cubes.

Place on top of the sorrel.

Fold over the overhanging edges. Place the remaining dough on top and seal. Brush with beaten egg and sprinkle with coriander and fennel seeds. If desired, you can decorate with dough figures.

Place in the oven. Bake for 20-25 minutes at 200 degrees.

A quick, easy and incredibly tasty puff pastry pie with sorrel is ready.

It can be served either warm or cooled.

Bon appetit. Cook with love.

With the arrival of such long-awaited warm and sunny days, sorrel began to grow in the beds, from which you can actually prepare a lot of healthy and varied dishes. I really like the sweet one. Today I’ll tell you how to make delicious puff pastry with sorrel from puff pastry. You can make your own dough or use store-bought dough; both yeast and yeast-free dough will work equally well. The baked goods are golden brown, tender and very tasty - ideal for breakfast or a light snack during the day. Sorrel with sugar and butter turns into aromatic, juicy and sweet filling, such puff pastries will certainly appeal not only to adults, but also to children. If you have ready-made puff pastry, preparing such home-style, cozy pastries is actually easy and quite quick, I recommend trying it! Your loved ones will remain both full and satisfied!

Ingredients:

• puff pastry - 500 grams.
• sorrel - 200 grams.
• salt - a pinch.
• sugar - to taste.
• butter 50 grams.
• breadcrumbs - 20 grams.
• yolk - 1 pc.

• number of servings: 6.

How to bake puff pastries with sorrel in the oven:

Leave the puff pastry to defrost at room temperature, and in the meantime prepare the sorrel for the filling. Sort it thoroughly, removing thick stems if necessary, rinse and dry on a clean towel.

Then finely chop and place in a deep bowl.

Add a pinch of salt and remember well with your hands. Sorrel will give juice, which must be squeezed out.

Lightly flour the table and place a sheet of dough.

Roll it out a little with a rolling pin in one direction and cut into three identical strips. Do the same with the second layer. Then sprinkle one edge of the dough with breadcrumbs, and make cuts on the other with a knife as in the photo.

Place squeezed sorrel on the half of the dough where the crackers are. We put the filling generously with a good heap.

Sprinkle the sorrel with sugar and add a piece of butter. Add sugar to taste, usually 2 tsp. sometimes quite enough.

Cover the filling with the other half of the dough and pinch the edges with your hands, after which you can run a fork along the edge to be sure.

Place the sorrel puffs on a baking tray lined with baking paper and greased with butter. Separate the yolk from the white and brush the puff pastry with it using a pastry brush. Bake at 200*C for about 20 minutes until the top appears golden brown.

The puff pastries turn out very tasty! At the same time sweet and at the same time with a slight pleasant sourness.

Good both warm and cold, bon appetit!!!

Best regards, Oksana Chaban.

Such useful product how sorrel is often deprived of the attention of culinary specialists, because how do we prepare it? Well, in borscht, well, at most in a salad, but it contains so much vitamin A, potassium, and iron. We urgently correct this injustice and prepare extraordinary pies with sorrel.

Recipe for pies with sorrel from puff pastry without yeast

Although this dough requires quite a lot of time, it is worth it. Tender, crumbly and soft, it can be used for pies and pies with any salty filling.

Ingredients:

• – 200 g;
• egg – 6 pcs.;
• water – 225 ml;
• milk – 150 ml;
• sorrel – 400 g;
• butter – 600 g;
• acetic acid 70% - 5 ml;
• flour – 975 g;
• salt – 10 g.

Preparation

Dilute salt and vinegar until dissolved in cold water, definitely cold. Beat 3 eggs and mix with water until smooth, and also sift half of the flour into it and knead. Next comes, again, cold milk, now knead the dough with it, and then another 300 g of the remaining flour and knead the dough, it should rest in the refrigerator for about half an hour. Now it’s the turn of the butter, it should not be very soft, but not only from the refrigerator. Sift the remaining flour into it and knead it so that it is evenly distributed until the mass is homogeneous, we also leave it in the cold to rest for 25 minutes.

The dough has already rested, take it out and roll it into a rectangle, but you need to do this in such a way that the edges are slightly thinner than the middle of the layer. Place the cooled butter in this very middle and wrap the edges on both sides with an envelope. Roll out lightly from the center to the edges and put in the refrigerator. We take it out, carefully roll it out and fold it in three, also in an envelope. We carry out such manipulations only 3 times.

While the dough is in the refrigerator, prepare the filling. Wash the sorrel thoroughly and dry it, boil the eggs hard, chop the cheese, or use a grater. We cut the leaves as finely as we can, because... The smaller the pieces, the more filling will fit in one pie; the eggs can be chopped into cubes. Mix everything, but do not add salt. Firstly, because the cheese is quite salty, and secondly, if you add salt, the sorrel will release juice and the filling will turn into slurry.

The finished dough can be cut into several strips and rolled out each separately, this will be more convenient. Roll it out and cut it into squares, put the filling in the center of each square and secure the edges, it can be a rectangle, it can be a triangle, as you like, the main thing is that the edges are tightly glued together, otherwise the filling may come out when baking. When the pies are stuck, place them on a sheet and brush with beaten egg. Heat the oven to 200 degrees and bake for about 25 minutes.

Sweet pies with sorrel made from puff pastry

Sorrel is often perceived as an ingredient in savory dishes: borscht, pie, salad... But it turns out that you can also use it to make a sweet filling for pies. Why not? Sorrel is sour, we balance its taste with sugar and get a wonderful summer, light filling.

Ingredients:

• – 500 g;
• sorrel – 400 g;
• egg – 1 pc.;
• sugar.

Preparation

The sorrel for this filling should be dry and clean. We remove its thick legs, because... they are much tougher and more acidic than the leaves. If the leaves are large, then first cut lengthwise and then chop crosswise into strips 1 cm wide. Press it a little with a rolling pin to make it more pliable.

Roll out the dough into a rectangle to make it easier to cut into squares. We put sugar on each square, sorrel on top, if you do the opposite, the sorrel will release juice and the pies will be as if they were raw. For the same reason, sorrel is not mixed with sugar immediately. We pinch the edges with a fork; you just need to run the cloves along the edge of the pie lying on the table. Brush the tops of the pies with beaten egg and bake until they are golden brown; the temperature in this case is not important.

Sorrel pie has been undeservedly forgotten by modern housewives. This tasty budget dish will be noted even for festive table. The following are the most simple and successful recipes pie with sorrel.

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 thoroughly with your hands. Next, the juicy filling is generously sprinkled granulated sugar or salt to taste and leave 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, then you will need to take the following products: 1 large spoon of granulated sugar, 470 g of wheat flour, 170 ml of low-fat milk, 2 large spoons of unflavoured butter, a small spoon 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

With home puff pastry It will take a very long time to tinker. Therefore, it is better to use ready-made defrosted (half a kilo). In addition, will be used: 470 g sorrel, 3.5-4.5 large spoons of granulated sugar, 1.5 large spoons potato starch, a raw egg. Making sorrel pie 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 send it to 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 such a treat, ready-made yeast dough. 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 fits into round shape, covered with filling and 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 to the pie filling chicken eggs. 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 powdered sugar, a bag of 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.