The history of sorrel pies

The recipe for pies with sorrel became known a long time ago - from the time Ancient Rus'. They were prepared for holidays and feasts, because the root of the word “pie” is the word “feast”. At first these were huge pies with various fillings that did not fit on festive tables. That is why the pastries have decreased in size and now you don’t have to stretch to grab your piece of the pie.

Sweet pies with sorrel were prepared as a dessert, fortunately there was always plenty of sorrel in Rus'. And, if the history of the origin of pies is reliably known, then who learned to prepare such a sorrel filling for pies remains a mystery to this day! But this won’t stop us from once again enjoying incredibly delicious pastries with freshly brewed tea! Let's get ready necessary ingredients and let's start creating miracles in our own kitchen!

We only need a few products

• 2 bunches of fresh sorrel;
• 3 eggs;
• 1 tbsp. kefir;
• 3 tbsp. flour;
• 0.5 tsp soda slaked with vinegar;
• 3 tbsp. granulated sugar;
• 25-30 ml vegetable oil;
• 2 pinches of salt;
• 1 pinch of spices;
• sesame seeds for sprinkling.

How to cook pies with sorrel

1. To keep everything at hand, immediately and thoroughly rinse the sorrel leaves.
2. The recipe for sorrel pies begins with creating the dough. We will have it on kefir. Instead of kefir, you can use yogurt, fermented baked milk and even liquid yogurt. You can work with such dough immediately after its creation and do not need to wait until it matures. Let's break it into a container egg and beat it with a fork, adding salt. If you have big family, then double the portions of ingredients, since this composition of products is designed for 7-8 pies.

   

3. Pour in kefir and vegetable oil. Mix the whole mass.

   

4. We can quench the baking soda with vinegar or lemon juice, but if you don’t have either one or the other, don’t worry, because baking powder will help you out. It will take about 0.5 tsp. When adding soda, mix it thoroughly with the entire mass so that the dough rises evenly during baking.

   

5. Add wheat flour, lightly sifting it through a sieve, and knead a soft plastic dough, leaving 0.5 tbsp. flour for rolling.

   

6. In the meantime, let the dough rest in the refrigerator so that it does not get rough.

   

7. Cut the washed sorrel into strips using a knife. Since it loses a lot of mass during the heat treatment, we will do this ourselves using boiling water, so that later our pies do not end up half-empty when bitten!

   

8. Place all the chopped sorrel in a colander or sieve, or you can just put it in a container and pour boiling water over it. Just boiling water, not hot water! The greens will immediately change color and decrease in size.

   

9. Let the scalded sorrel sit for a while to drain off excess liquid. If you use several bunches of this greenery, then scald each one separately, as there will be green sorrel, and on top - brown!

   

10. Transfer the resulting sorrel mass into a container and cover with granulated sugar. Stir and let sit for 5-10 minutes.

    

11. At this time, take out the dough and, pinching off small pieces from it, roll it into thin flat cakes on a table dusted with the remaining wheat flour.

    

12. Place 1-1.5 tsp in the center of each cake. filling and moisten the edges of the dough cakes with water - they stick better this way.

    

13. Seal the pie and immediately turn it seam side down. At the same time, try not to make the seam too thick so that it does not come apart during baking!

    

14. Make all the pies in this way until you run out of filling or dough, placing them on a baking sheet covered with parchment paper greased with vegetable or butter. You can also use a spread.

    

15. Grease the pies with chicken yolk using a pastry brush and sprinkle with black sesame seeds - they look contrasting on the white dough and on the golden brown crust of the baked pies. You can use poppy seeds instead of sesame seeds.

    

16. Place the baking sheet with the preparations in the oven for exactly 30 minutes at 180C. Watch the surface of the pies - it should be properly browned, but not burnt, and the pies themselves should approximately double in size! The aroma when baking is simply incredible! To be ready for an afternoon snack or breakfast, brew delicious tea right away!

    

17. The baked pies turn out exactly like grandma’s: rosy, fluffy and airy with a sweet and sour languid filling! By the way, if you didn’t know what kind of filling was inside them, you would never have guessed when you bit into them! And here fried pies with sorrel they turn out not so fluffy, since they are fried only on both sides! And pies with sorrel from yeast dough- this is not at all like oven-baked pies, but for the sake of experimentation, you can try making them too!

    

18. Take out the fragrant pastries and call your family to the table - pamper them with delicious family tea party with pies! Enjoy your meal!

    

The benefits of pies with sorrel

The benefits of such baking are undoubted, because in addition to the fact that pies are quite hearty dish, sorrel, which is part of the filling, contains vitamin C! It is thanks to him that our immunity is strengthened, the skin becomes soft and colds forget their way to our body for a long time. Therefore, even children can eat such pies! In addition, such baked goods do not cause fermentation in the stomach and are perfectly digestible. Prepare sweet pies with sorrel and be healthy!

This pie is often a revelation for those who are not familiar with it from childhood. Everything about it is simple and at the same time unique.. Firstly, the dough, which has a shortbread structure, but is kneaded with yeast. Secondly, sweet and sour sorrel filling, which we are used to seeing only in green borscht and is in no way associated with sweet pie. This is already enough to immediately start baking and enjoy unusual taste. And sorrel pie is also a great opportunity for novice housewives to get acquainted with yeast, because it is these capricious fungi that often cause awe, and with it, a reluctance to tinker with the dough.

You will need:

For the test:

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

For filling:

• sorrel 0.5 kg
• starch 1 tsp.

The amount of dough is calculated for a baking tray measuring 27 x 37 cm. I do not recommend “stretching” the dough onto a larger baking sheet, because... The cake will be thin and dry in the oven.

Usually sorrel is sold in bunches. When purchasing, 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 large quantities interferes with the absorption of calcium in the body. 0.5 kg sorrel- This two like these beam.

Step-by-step photo recipe:

Reheat water(125 ml) so that it is 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 their turn, and you will prepare the dough.

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

Using your hands, rub the butter into the flour to form chit.

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

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

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

There is no need to knead for a long time, shortbread dough loves quick kneading. As soon as the mass becomes homogeneous, form it into a ball.

Place the dough in a bowl, cover cling film and leave it to rise 30-40 minutes. Don't forget to make holes in the film with a knife so that the dough can 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 the sorrel. Sort through all the leaves, remove any debris, trim and discard the stems, wash the leaves and place 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 is dry, cut it into strips and place in a bowl.

The dough has risen, doubled in volume and is ready for cutting.

Place the dough on a floured board, knead and divide into two parts: one part - it will go down the pie, make it a little larger, 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 cups) 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.

Seal the edges pirogue.

Use scissors or a knife to make small cuts over the entire surface of the pie. Steam will escape through them.

Bake the pie in a preheated oven t 180°C 30 minutes. The pie will not be very brown, this is a feature of the dough with a low sugar content. And this is also why he is unusual.

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

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

Sweet pie with sorrel. Brief recipe.

You will need:

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

Filling:

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

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

In contact with

With this juicy and pleasant-tasting herb. Pies with sorrel turn out very appetizing and just beg to be put into your mouth.

Pies based on yeast dough

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

What you will need:

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

Cooking steps:

1. To bring to life the recipe for such pies with sorrel, you need to break the eggs into kefir and add 1 tsp. sugar, salt and soda.
2. Add sour cream, ensure consistency is uniform 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 the way it should be.
4. Sort out the sorrel, wash and chop. Fill with the remaining amount of sugar.
5. Dust your palm with flour, and with the other hand, spread a piece of dough over it, forming it into a flat cake.
6. Place 1-2 tablespoons of filling and seal the edges.
7. Cover the bottom of the frying pan, hot with vegetable oil, with pies and fry on both sides until cooked.
8. After this, 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 cook puff pastry You can buy it at any supermarket. The puff pastries will ripen quite quickly, and how much happiness will be on the faces of those who are lucky enough to try them!

What you will need:

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

Cooking steps:

• To get pies with fresh sorrel according to this recipe, you need to let the dough defrost, and in the meantime, sort out the sorrel, rinse, chop and fill with sugar.
• Cut the dough layer into 4 identical rectangles. All available filling should be divided into 4 parts.
• Distribute it among the layers, but try to apply it on the left side, since it is planned to cover it with the right. In this case, three cuts should be made on the right side at a distance of approximately 1.5 cm from each other.
• Place a tiny piece of butter on top of 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 carefully pinch the edges.
• Place on a baking sheet lined with parchment paper, brush with egg and place in an oven preheated to 200 C for a quarter of an hour.
• That's it, the puff pastries are ready.

Pour room temperature kefir into a bowl, add salt, soda and sugar, mix. The reaction between kefir and soda will immediately begin, the mass will begin to foam. Beat an egg into the kefir mixture and add vegetable oil.

Gradually pour sifted flour into the resulting mass and knead a non-sticky, soft, elastic dough. Place the dough in a bowl and cover with a towel, leave for 10-15 minutes to “rest.” In the meantime, you can start filling.

Wash the sorrel well under cold running water.

Finely chop the leaves.

Divide the “rested” dough into 2 parts.

Roll each piece of dough into a roller and cut into small pieces (as in the photo).

Roll each piece of dough into a flat cake 5-7 mm thick. Place 1 tablespoon of sorrel in the center of the flatbread.

It is good to fasten the edges of the pie with sorrel, and then press it down a little with your palm, giving it shape. Make all the pies in this way (I got 12 pieces).

Heat a sufficient amount of vegetable oil in a frying pan, then place the pies, seam side down.

Fry sorrel pies over medium heat until beautifully golden brown on both sides (3-4 minutes on each side).

Immediately place the fried pies on a paper towel or napkin to remove excess oil.

Appetizing, delicious fried pies with sorrel are ready.

They should be served warm with a cup of aromatic tea.

Bon appetit!

With the appearance of the first leaves of sorrel, you want to cook something spring, for example, cold soup or even take a swing at a big one and tasty pie. In addition to being very tasty, sorrel also enriches our body with essential vitamins. You can use any dough for the pie, but it’s better to make your own yeast or curd dough. Be sure to add starch to the filling. It will make it more viscous. To prevent the bottom crust of the dough from becoming soggy during baking, the surface of the dough is sprinkled with breadcrumbs. They absorb excess moisture. Treat yourself and your loved ones to such unusual pastries!

Products:

Wheat flour – 400 g

Granulated sugar – 5 tbsp. spoons

Butter – 60 g

Refined sunflower oil – 2 tbsp. spoons

Milk – 170 ml

Fresh pressed yeast – 25 g

Sour cream – 2 tbsp. spoons

Fresh sorrel – 300 g

Granulated sugar – 2 tbsp. spoons

Potato starch – 1 tbsp. spoon

Ground crackers - 1.5 tbsp. spoons

For lubrication:

Chicken eggs – 1 pc.

Prepare all the necessary ingredients.

Crumble the yeast into a small container, pour in half the milk heated to a temperature of 35 degrees, add 1 teaspoon of sugar and stir well. Place the dough in a warm place for 20–30 minutes. When a fluffy cap appears, which even begins to fall off slightly, the dough is ready.

Pour the dough, sour cream, the remaining warm milk into a large bowl (taking into account that the dough will increase in volume by 2-3 times) and add sugar and salt.

Stir the mixture well until the sugar and salt are completely dissolved.

Add half the sifted flour in portions and knead.

Add melted and cooled butter and sunflower oil.

Mix everything and, adding the remaining flour, knead the dough. The amount of flour is approximate and depends on the quality of the ingredients used and the moisture content of the flour itself. You may need a little more or a little less. The end of the kneading is determined by consistency. The dough should be soft, knead until smooth, not stick to your hands and easily come off the walls of the dish (knead for at least 10 minutes). Cover the container with the dough with cling film, covering it not very tightly (the dough should “breathe”).

Place the dishes in a warm place for 2–2.5 hours for fermentation. The dough should double in volume. During fermentation, the dough must be kneaded once and allowed to rise again.

Carefully sort out the young sorrel leaves, rinse and dry with a napkin, and then finely chop.

Place the sorrel in a bowl, add sugar and sifted starch.

Mix the mixture well.

Separate ⅔ of the dough, roll it into a thin layer, place it in a greased container and lightly level it so that the thickness of the dough is uniform.

Sprinkle the surface of the dough with breadcrumbs.

Place the filling on top of the crackers.

Roll out the top (thinner) layer from the remaining dough, cover the pie with it and pinch the edges of the layers. Leave the dough to proof for 20–30 minutes, and then brush the pie with egg, prick it with the tip of a knife in several places and place a dough strand on the pie like a border.