The best recipes for pies and pies with sorrel and the secrets of fillings for them. How to cook a delicious sorrel pie in the oven from yeast, puff, shortcrust pastry, jellied kefir and open? Sorrel filling for pies

The best recipes for pies and pies with sorrel and the secrets of fillings for them. How to cook a delicious sorrel pie in the oven from yeast, puff, shortcrust pastry, jellied kefir and open? Sorrel filling for pies

10.10.2019 Lenten dishes

Pirozhki with sorrel are easy-to-prepare and also very tasty pies, which are very popular in the post-Soviet space. And it's not easy. Baking with sorrel as a filling turns out sweet and sour, very juicy, and very tasty! Therefore, as soon as sorrel leaves begin to grow in our garden, we begin to cook pies with sorrel. Of course, then there will be sorrel soup with an egg, and green cabbage soup from sorrel, but the first thing we cook from sorrel after a long and long winter is sorrel pies.

From freshly picked green sorrel, you can cook not only delicious summer borscht and homemade pies. From sorrel and kefir dough, you can cook soft, delicate fragrant buns with juicy sweet-sour filling, which can be served with fresh broth and tea. They are delicious both cold and warm.

In order to prepare the dough for pies with sorrel, take:

wheat flour;
kefir (low-fat) - 1 cup;
chicken eggs - 2 pcs.;
fresh yeast - 25 grams;
odorless vegetable oil - 4-5 tablespoons;
salt;
vegetable oil for frying.

Stuffing for pies with sorrel:

fresh sorrel - 1 bunch;
granulated sugar.

Recipe for pies with sorrel:

According to this recipe, you can cook fried sorrel pies, which are very tender, fluffy and very tasty. For the filling for pies, I take fresh sorrel. This is how I put it in pies when they are baked. It seems to me that the sorrel retains its taste in this way and that the filling turns out to be more fragrant. The recipe for fried pies with sorrel is not at all complicated, one might even say ordinary, but the pies at the same time turn out well, just incomparable. In size, I usually form the pies quite small - this way they fry faster, and they look more appetizing.

1. Warm the kefir to a warm state and stir the yeast in it, after grinding them. Let the steam rise.

2. In the resulting dough, add the sifted flour, butter, a pinch of salt, beaten eggs. Knead the dough for sorrel pies until it no longer sticks to your hands.

3. On a dry and clean surface, after sprinkling it with flour, divide the yeast dough into pieces and roll them into koloboks. Leave the resulting balls for about 10 minutes. This is done so that the dough balls fit.

4. We wash the sorrel and throw it into a colander. Pour boiling water over the sorrel, mix it and leave it in a colander to drain the water.

5. As soon as the dough increases a little in its volume, roll it out slightly with a rolling pin, but roll it out so that the cakes are not too thin.

6. Put the sorrel in the middle of each of the cakes and sprinkle it with granulated sugar (a teaspoon is enough).

8. Grip the edges of the cake with your hands so that the sorrel pie has the correct oblong shape. In this way, blind all the pies and put them in a preheated pan, after filling it with vegetable oil.

9. Fry the sorrel pies over medium heat. Fry them first on one side, and then, turning over, on the other.

Transfer the prepared pies with sorrel to a plate, cool slightly and serve. You can enjoy such sweet, quick pastries in the summer at your summer cottage or take it with you on a picnic.

About the benefits of sorrel:

Sorrel, in itself, has very significant beneficial properties. Its leaves are able to improve digestion, and also have anti-allergic and choleretic effects.

When eating sorrel, one should be careful, because sorrel contains quite a lot of oxalic acid and it is undesirable to eat it for a long time. This can cause a violation of mineral metabolism in the body, and can also contribute to the formation of gout and kidney stones.

But basically, oversaturation of our body with sorrel, by and large, does not threaten us, because we see sorrel almost only in summer. At the same time, we are used to eating cabbage soup with sorrel, adding sour cream there, and it perfectly neutralizes oxalic acid (however, this can be attributed to almost all fermented milk products).

If you do not have the above diseases, then you can safely eat sorrel in food both in various dishes and fresh.

Watch the video recipe How to cook sorrel pies.

Pies with sorrel

5 (100%) 1 vote

A couple of years ago, in one of the magazines, I came across an interesting recipe - pies with sorrel, sweet, from quick yeast-free dough. Of course, as soon as the season of fresh greens came, the pies were cooked and became a real culinary discovery for me. Before, I could not even think that sorrel with sugar gives such a rich, very pleasant sweet and sour taste. While there is still a lot of greenery, cook pies with sorrel, I will definitely tell you the secret of the juicy filling during the cooking process. The recipe will especially appeal to those who do not like to mess with yeast dough.

Pies with sorrel are prepared quickly and simply. The dough is fresh, on the water, it does not contain sugar or salt. Just what you need for a filling with a bright, rich taste.

Ingredients

To prepare pies with sorrel you will need:

wheat flour - 200 g in the dough + for rolling out the dough;
sunflower oil - 6 tbsp. l;
cold water - 5-6 tbsp. l;
baking powder - 1.5 tsp.

fresh sorrel - 2 large bunches (350 g);
granulated sugar - about 1 tsp. l. for a pie;
starch - a pinch;
egg - 1 pc (grease the top).

How to cook pies with sorrel. Recipe

I add the baking powder to the flour, sift this mixture into a deep bowl. The proportions are verified, if you need something to add, it's a spoonful of water, no more flour is needed in the dough.

I make a deepening in the middle of the flour mound, pour in sunflower oil. I have the regular refined one.

Sprinkle the butter with flour, mix lightly to get oily lumps. Again I make a recess into which I pour cold water. And I begin to gradually throw these same oily lumps of flour into the water.

I rub first with a spoon - you get the same rough, fibrous dough as in the photo. The main thing at this stage is to moisten all the flour, to collect in a single lump.

I spread it on a table or board without adding flour. I knead with my hands, rolling the bun from myself and towards myself. Gradually, the dough will become soft, more homogeneous and will not break up into lumps. If you still can’t collect it, add a spoonful of water.

In about ten minutes you will get such a smooth, slightly oily bun. The dough will be soft, not tight, but dense, so that it can be rolled out. I cover the dishes with a film, leave for half an hour at room temperature.

Now the promised secret of the juicy sorrel filling. She doesn't cook normally. I wash the sorrel (only leaves), collect it in bunches, cut into strips.

I fill it with boiling water, pour it from the kettle until the water covers all the sorrel. I leave it for a minute, no longer.

I throw it in a colander, put it under cold water. I type in my palm, wring it out with a little effort. Not dry! Let the sorrel remain moist, but of course water should not drain from it. For now, I'm setting it aside.

I divide the dough in half. I roll it out on a surface powdered with flour into a layer 3-5 mm thick. When rolling out, I also lightly dust the layer with flour.

I cut out circles. The size is arbitrary, I make the same diameter as a faceted glass.

Advice. When cutting circles, cut through the layer well, otherwise it will be difficult to separate the trimmings.

I sprinkle starch on each circle. It will absorb juice and melted sugar. The sorrel filling for pies will turn out juicy, it will not flow out and the dough will not get wet. This is the very secret of the juicy filling!

Spread a teaspoon of sorrel, sprinkle with sugar on top. Approximately a teaspoon without a slide per pie, no longer needed.

I make triangular sorrel pies, you can make regular ones. I'll show you my way. I lift the edges, tightly connect over the filling. Then I pinch to the edge on one side only. You get "bumps".

I lift the edge free from the filling, press it to the place of the tuck. Very tight so that the seam does not open. Already got triangles.

Now it remains to pinch from the center in two directions to the edges. The seams must be made very tight, well, with an effort to press the edges.

Transfer to a baking sheet lined with parchment paper. I grease with an egg and send it to a hot oven, temperature 200 degrees.

Advice. In this recipe, pies are smeared with egg not for beauty, but in order to better seal the seam, “seal” it. Then the pies with sorrel in the oven will not open.

After 15-20 minutes I get this beauty. Pies with sweet sorrel filling are miniature, for two or three bites.

Don't wait for the sorrel pies to cool down. They taste even better when warm. The filling is so juicy, sweet and sour, our pies fly apart instantly! Well, if anything is left, then I cover it with a towel and let it cool. Then I transfer it to a container with a lid. I highly recommend trying this unusual homemade baking recipe, the sorrel season is now in full swing. And as always, I look forward to your feedback and comments. Your Plushkin.

Did you know that sorrel is also suitable not only for green borscht, but also for baking, and sweet ones at that? Yes, yes, there is such a recipe - pies with sorrel from yeast dough!

Although this culture contains oxalic acid, the filling in the pies is sweet, and few can guess what they are with!

Once we baked fried pies stuffed with sorrel, and these are baked pies with sorrel in the oven. Just as delicious! By the way, when the strawberry season comes, it will be possible, in addition to greens, to add berries to the filling. There is also such a recipe - pies with sorrel and strawberries! But we'll try them later :)

Ingredients:

For 18-20 pieces:
For yeast dough:

35 g fresh yeast (or 11 g dry);
4 tablespoons of sugar;
200 ml of milk;
2 eggs;
50 g butter;
0.5 teaspoon of salt;
2 tablespoons of vegetable oil;
3.5-4 cups of flour.

1 cup of 200 ml contains 130 g of flour without top. That is, you need 450-520 g of flour. The exact amount depends on the flour itself, the size of the eggs.
If you want, you can knead the lean version of the dough in water, without eggs and butter.

For filling:

A bunch of sorrel;
15-20 teaspoons of sugar.

For lubrication:

1 yolk;
1 teaspoon of milk.

How to bake:

First of all, we prepare the yeast dough to activate the yeast. This step is necessary when using fresh pressed or dry active yeast. If you use instant dry yeast (in the form of a powder, not granules), you can immediately add this to the flour along with the rest of the ingredients and knead the dough.

I crumble fresh yeast into a bowl and rub it with a spoon with 2 tbsp. Sahara.

Then I pour in warm milk with a temperature of about 36C and stir.

It turns out not very thick dough, this is the dough. Put it in heat for 15-20 minutes. You can place the bowl on a container with warm (I draw your attention, not hot) water, and cover with a clean towel on top.
Dry active granular yeast should be mixed with sugar and warm milk, and then also left for 15 minutes, until a lush foam appears. While the dough is rising, remove the eggs and butter from the refrigerator, let it warm up to room temperature.

When the dough rises, becoming lush, with bubbles, it's time to knead the dough. Add eggs (not cold), the rest a couple of tablespoons of sugar, softened butter.

After mixing, sift the second glass of flour, add salt.

Mix again, sift the third glass of flour and pour in vegetable oil. I prefer to add mustard oil to yeast baking: it makes buns and bread especially tasty. However, sunflower or olive are also great.

Knead the dough for 10-15 minutes, adding a little from the 4th glass of flour as needed. You may need only half a cup, or maybe almost all - it depends on the flour. You should not pour a lot of flour to make the pies lush and tender: as you knead, the dough becomes smoother, more elastic and less sticky. After kneading the dough, put it in a bowl sprinkled with flour, cover with a towel and leave in a warm place for 1 hour or until it doubles in size.

While the dough is rising, prepare the sorrel for the filling. The tails must be cut off - they are tough and are not needed in the filling, moreover, it is in the stems that the highest concentration of oxalic acid is found, and this substance is not entirely beneficial for the body. Immerse the leaves in cold water, let them float for five minutes - the earth and dust will get wet and settle to the bottom. We catch the leaves and rinse thoroughly under running water. To glass the water, put the greens in a colander and leave for a while.

Before sculpting the pies, cut the sorrel leaves into strips about half a centimeter wide.

And here comes the dough.

Gently crush it with your hands and divide into pieces. We roll koloboks from pieces and form a cake the size of a palm from each. It's time to sculpt pies with sorrel! The secret of the juicy filling is simple: you need to generously apply greens, as much as will fit. However, during the cooking process, the volume of greens will noticeably decrease.

And sprinkle the sorrel with sugar on top - a teaspoon without top per pie.

We carefully close up the pies, like dumplings. So that they do not open during baking, I recommend walking along the edges twice: the first time just like that, and the second - with a “pigtail”. Or you can turn the patties over and place them seam side down on a baking sheet.

Lay the patties on a baking sheet lined with parchment paper.

Beat the yolk with milk and gently grease the pies with a silicone brush.

While the oven heats up to 160-170C, the pies will just have time to distance themselves. You should not immediately put them in the oven, because the dough will begin to rise rapidly and the pastries will crack. But when the pies stand warm for 15 minutes and grow up, you can just put them in a preheated oven. I bake yeast pies on the middle shelf, and put a pan with water on the bottom, since my oven has a lower heat. Thanks to this know-how, the bottom of the pies does not burn, and the top, when browned, does not dry out, but remains soft.

We bake pies with sorrel for 20-25 minutes, in different ovens the time may vary. In electric baking, pastries are usually ready faster. When the dough does not stick on a wooden skewer when checking, and the top of the pies becomes ruddy - they are ready! If the pies are already baked, but do not blush - add the temperature for five minutes to 180-190C.

Ready-made hot cakes smell breathtakingly! Put them on the table and cover with a towel, let stand for 10 minutes.

In the meantime, it will be possible to brew tea so that when the pastries have cooled down a bit, you can enjoy the original sorrel pies!

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.

Finely chop the pure greens and mix with the indicated products.
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.

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.
Meanwhile, peel and core the apples. Cut into small cubes.
Grind the sorted and washed sorrel and mix with sugar.
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.

Sift flour through a sieve, add soda, salt and sugar (1 tsp) - mix.
Add refined vegetable oil. But uncleaned will do.
Pour in a thin stream of kefir, constantly stirring the contents of the bowl. If it turns out liquid, you need to add flour.
Knead the dough. It should not stick to the hands, and the consistency should not be very steep, but soft.
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.

Roll into small balls and crush them into a cake.
Put 1 tsp in the middle of the future pie. sugar, and on top ½ tbsp. l. sorrel filling.
Connect the edges and fry the pies in boiling oil until a beautiful golden crust forms.
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

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

Unsweetened pie filling: recipes

There are also a lot of options.

Onion and Egg Stuffing

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.
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.
Wash and cut 1 bunch of sorrel and green onion feathers.
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

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

Stuffing with potatoes

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.
Finely chop a small onion and lightly fry.
Grind 400 g of sorrel.
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.

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:

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.
Add sour cream, ensure consistency and add flour.
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.
Sort the sorrel, wash and chop. Fill with the rest of the sugar.
Sprinkle the palm with flour, and with the other hand spread a piece of dough over it, forming a cake out of it.
Put 1-2 tablespoons of the filling and pinch the edges.
Cover the bottom of the pan heated with vegetable oil with pies and fry on both sides until cooked.
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.