Sorrel pies are a simple homemade pastry that is very tasty and quick to prepare. They are usually prepared in spring or early summer, when the first fresh greens appear in the beds.

A little about the secrets:

The filling for such pies can be either sweet or savory, and many types of homemade or store-bought dough can be used for baking. When it comes to buying sorrel, you need to know a few rules on how to choose it.

Which sorrel should you choose when purchasing:

• With a bright and rich green color;
• When making a purchase, you can tear off a small piece of a leaf or stem - the greenery should have a pleasant aroma with a slight sourness;
• The sorrel should not be tough, of medium size;
• Leaves should not be affected by pests and insects - free of debris and insects;
• Each leaf in start-up is without damage;
• You should not buy sorrel and other greens in a container - it is not always possible to see it inside.

And finally, you should remember that this type of greenery greatly decreases in volume due to heat treatment, but it produces a very tasty, fresh and aromatic filling when cooked.

What do you need to know when preparing sorrel?

• Chefs confidently claim that these greens cannot be subjected to long-term heat treatment;
• When cooking, you must use high-quality cookware with ceramic or other protective coating.

To reduce the acidity of the filling in the finished product, it is recommended to add a small portion of additional ingredients to the sorrel. For example, using 1 medium bunch of sorrel - a pinch of freshly ground pepper and 2 boiled eggs.

Recipes for making pies filled with sorrel:

If you are lucky and have become the proud owner of this incredibly tasty greenery, then proceed to choosing a simple and quick recipe on preparing homemade baked goods to please yourself and your family.

Recipe with yeast dough in the oven

You will definitely like the tender and juicy sorrel filling with a subtle hint of caramel flavor and the airy dough, and the pies will have a golden crust.

Grocery list:

• White flour, good quality– 300 gr.;
• Large egg – 1 pc.;
• Fat sour cream – 125 gr.;
• Yeast – 1 teaspoon;
• Oil (any) – 65 ml;
• 2 tablespoons of sugar;
• Sorrel – 1 large, weighty bunch;
• High-quality butter – 65 gr.;
• 1 yolk for greasing pies;
• A little salt - to taste.

Preparation of pies:

To cook good yeast dough, you need to remove all the products from the refrigerator in advance, and after kneading, it is advisable to turn on the oven so that it gradually heats up to a temperature of 180C.

The dough can be kneaded simply by hand in a kitchen bowl, or you can use a special device for preparation - a bread maker.

It is necessary to mix all the liquid ingredients, add sugar and salt, yeast, mix and gradually add flour, knead a dough that will not stick to your hands. Set it aside, covering it with a towel. The dough should rise, after which it must be kneaded.

To prepare the filling, the leaves need to be thoroughly washed and dried, so you should take care of this in advance. Chop the dried herbs; if possible, do not use hard stems for cooking.

Heat a frying pan and melt the butter in it, add the sorrel and sprinkle everything with sugar and simmer lightly until the greens settle. It’s good to cool everything, and during this time the dough will infuse and rest.

Divide the dough into portions, roll out, place the juicy filling in the center and pinch. Place the pies seam side down, be sure to brush the surface with yolk.

Bake in the oven for approximately 15-20 minutes until done.

Sweet fried pies

They will perfectly brighten up a family dinner, and you can serve them with chicken or meat broth, or just have a tasty snack at summer time. What does it take to make sweet fried sorrel pies?

Ingredients:

• Wheat flour – 250 gr.;
• Dry yeast – 1.5 teaspoons;
• A glass of warm water;
• Granulated sugar – 3 tbsp. spoons;
• Vegetable oil (any) – 50 gr.;
• A large bunch of sorrel.

Preparation:

Mix yeast with granulated sugar (1 spoon) and add water, preferably it should be a little warm, but not hot. Wait until a “cap” of foam grows on the surface.

Now all that remains is to add almost all the butter to this mixture and, adding flour, knead the dough. Cover the dish with a wet towel and set aside until it has risen 2-3 times.

Simmer chopped sorrel in a small amount of butter or just water, cool, season the filling with granulated sugar, stir and leave until the sugar dissolves. If you have brown sugar at home, use it for the filling and dough, it will turn out even tastier. Stir, and all that remains is to mold the pies before cooking them.

Dust the table with flour, roll out the dough and form into pies. You can fry them over medium heat in a frying pan with a small amount of oil, or pour a sufficient amount and do it in a saucepan or saucepan. As soon as a golden brown crust appears over the entire surface of the pie, it is ready and you can set the table.

With green onions and egg

Pies with spicy spicy green onions, hearty eggs and aromatic herbs will become a great alternative tired of meat or fruit pies.

What you will need for preparation:

• Three glasses of wheat flour;
• 250 gr. good quality butter or margarine;
• 3 eggs - 1 for the dough, the remaining 2 for the filling;
• A large bunch of sorrel;
• 1 tbsp. spoon of granulated sugar;
• A pinch of salt and pepper;
• 6 green onions;
• 125 gr. homemade sour cream;
• Vegetable oil for greasing pies.

Preparation:

The first step is to prepare the dough - with the addition of sour cream it turns out to be shortbread. To do this, in a large bowl you need to mix sour cream and one egg, add salt and sugar, softened butter. Mix the ingredients and gradually add flour to knead an elastic ball of dough that should not stick too much to your hands. Wrap it in cling film and put it in the refrigerator or even freezer, then later you can work with it without any hassle.

Boil the remaining eggs for 10 minutes, cool, peel and finely chop. Add finely chopped green onions to them.

The sorrel filling is prepared very simply - simmer the sorrel with water or butter until it becomes soft, cool and mix with eggs and onions. Season the filling with salt and pepper.

Roll out a ball of dough on a floured surface of the table and form pies so that they are securely sealed and the filling does not fall out.

Grease a baking sheet with oil and place the products. Preheat the oven. Pies with onions and eggs can be greased with butter, yolk or strong sweet tea.

Bake for 20 minutes, oven preheats to 180C.

In a frying pan on yeast-free dough

Very juicy and original pies, cooked in a frying pan in a small amount of oil and using quick dough without yeast. Your family will really like them, because cooking them is a pleasure.

Grocery list:

• 3 cups premium flour;
• 1 glass of kefir (any kind, even yesterday’s);
• 1 large egg;
• 30 gr. butter for dough;
• A pinch of baking soda;
• Sugar - 4 tbsp. spoons;
• A little salt and black pepper;
• A large bunch of sorrel;
• Oil for frying pies.

How to cook?

In a glass of kefir, dissolve the soda, add salt and half the sugar, an egg and softened butter; by the way, it can be replaced with good margarine. Add flour and knead into a soft but elastic dough.

Prepare the filling - chop the washed sorrel, simmer it in butter and sugar until the sand dissolves and the greens soften and decrease in volume.

work surface Sprinkle with flour, roll out the dough, cut out circles from it. Place the cooled filling in them, pinch and place in a hot frying pan with vegetable oil.

Fry for about 3 minutes on each side, until an appetizing crust appears, and then warm under the lid for 1 minute.

And do not forget that during heat treatment the initial volume of greens will be greatly reduced. Try to have sorrel in reserve so that you can make an extra batch if there is any leftover dough.

Happy home baking and bon appetit!

Did you know that sorrel is suitable not only for green borscht, but also for baking, and sweet ones? Yes, yes, there is such a recipe - sorrel pies made 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 you and I baked fried pies stuffed with sorrel, and this is... baked pies with sorrel in the oven. Equally 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 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 sugar;
• 200 ml milk;
• 2 eggs;
• 50 g butter;
• 0.5 teaspoon salt;
• 2 tablespoons of vegetable oil;
• 3.5-4 cups of flour.

1 glass 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 and 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 milk.

How to bake:

First of all, 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 powder, not granules), you can immediately add it to the flour along with the rest of the ingredients and knead the dough.

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

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

The result is not a very thick dough, this is the dough. Let's put it in a warm place for 15-20 minutes. You can place the bowl on a container with warm (please note, not hot) water, and cover the top with a clean towel.
Dry active granulated yeast should be mixed with sugar and warm milk, and then left for 15 minutes until a fluffy foam appears. While the dough is rising, remove the eggs and butter from the refrigerator and let them warm to room temperature.

When the dough rises, becomes fluffy, with bubbles, it’s time to knead the dough. Add eggs (not cold), the remaining couple of tablespoons of sugar, softened butter.

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

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

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

While the dough is rising, prepare the sorrel for the filling. The tails need to be cut off - they are tough and are not needed in the filling, besides, it is in the stems that the highest concentration of oxalic acid is, and this substance is not entirely beneficial for the body. Immerse the leaves in cold water, let them swim 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 drain the water, put the greens in a colander and leave for a while.

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

And here the dough has come.

Gently knead it with your hands and divide it into pieces. We roll the pieces into buns and form each into a flat cake the size of a palm. It's time to make pies with sorrel! Secret juicy filling It’s simple: you need to generously apply greens, as much as will fit. All the same, during the cooking process the volume of greens will noticeably decrease.

And sprinkle the sorrel with sugar on top - a level teaspoon per pie.

Carefully seal the pies like dumplings. To prevent them from opening during baking, I recommend going around the edges twice: the first time just like that, and the second time in a “pigtail”. Or you can turn the pies over, placing them seam side down on a baking sheet.

Place the pies on a baking sheet lined with oiled parchment.

Beat the yolk with milk and carefully brush the pies with a silicone brush.

While the oven is heating up to 160-170C, the pies will have time to rise. You should not put them in the oven right away, because the dough will begin to rise quickly and the baked goods will crack. But when the pies have been warm for about 15 minutes and have grown, you can just put them in a preheated oven. I'm baking yeast pies on the middle shelf, and put a frying pan with water on the bottom, since my oven has bottom heat. Thanks to this know-how, the bottom of the pies does not burn, and the top, while browning, does not dry out, but remains soft.

Bake pies with sorrel for 20-25 minutes, different ovens times may vary. Electric baked goods are usually ready faster. When the dough does not stick to the wooden skewer when checking, and the top of the pies becomes golden brown, they are ready! If the pies are already baked but not browned, increase the temperature to 180-190C for five minutes.

The finished hot pies smell amazing! Place them on the table and cover with a towel, let them stand for 10 minutes.

In the meantime, you can brew some tea so that when the baked goods 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 haven’t tried this type of baking yet, then summer is the best time to prepare 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 use frozen, but fresh herbs are better.

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

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

If greens grow in the garden, then they should be collected shortly before use.

Then you need to prepare it: there are two ways.

First, you need to sort out the sorrel, clean it of debris and foreign herbs, rinse it and place it in a colander to drain. The stems are very tough, so it is better to remove them. It is also recommended to put them 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. Chop the sorrel and pour boiling water over it for 1 minute. Drain the water, squeeze out the leaves and then add the rest of the ingredients.

It’s worth noting that sorrel greatly reduces in volume during cooking, so don’t be alarmed when a mountain of leaves turns into a small bowl of greens.

Sweet sorrel filling: recipes

It doesn’t 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 filling with raisins and cinnamon

• Soak washed raisins (60 g) 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.

Filling 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, rinse it, remove the skin and finely chop it. Add powdered sugar and mash thoroughly with a fork. Set aside and let it sit.
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 herbs, mix. Add vanilla and mint leaves.

The filling is ready. It takes time to prepare, 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. 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 the flour through a sieve, add baking soda, salt and sugar (1 tsp) and mix.
2. Add refined vegetable oil. But unrefined will do.
3. Pour kefir in a thin stream, 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 your hands, and the consistency should not be very hard, but soft.
5. Cover it with film or a towel and let it rise for about 15 minutes.

While the dough is rising, 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 ready, you can start making pies.

1. Roll small balls and crush them into a flat cake.
2. Place 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 covered with a paper towel to absorb excess fat.

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

Unsweetened filling for pies: recipes

There are also a lot of options.

Most Popular:

• with onion and egg,
• cheese,
• meat,
• potatoes.

Stuffing with onion and egg

1. First of all, you need to boil the eggs so that they have time to cool. 3 pieces 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 come away from the eggs. Chop the peeled eggs.
2. Next, take one medium-sized onion and finely chop it. 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 onions.
4. Mix all ingredients together and add salt to taste.

Cheese filling

It's simple and quick to prepare. Take 200 g of sorrel and chop it finely. Cut cheese (100 g) into thin strips and mix with herbs, adding a pinch of sugar. Add salt to taste.

Filling with meat

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

Potato filling

1. Take one large potato (about 200 g), wash it, peel it and cook it. Drain the water, reserving a little, and make a thick puree. Let it cool.
2. Finely chop a small onion and fry lightly.
3. Grind 400 g sorrel.
4. Mix the puree, fried onions and herbs and add salt.

Filling 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, stir.

For those with a sweet tooth, you can add more sugar to the curd filling.

It is better to fry the pies in oil.

In this article we will tell and show how to bake delicious fried pies with sorrel. For a step-by-step recipe with photos, see later in this article.

What did I know about sorrel before? That this is an ordinary plant from which you can cook my favorite soup, or in case of unprecedented heat, you can just gnaw on a couple of leaves.

Not long ago, sorrel showed me a different side! I once decided to go with my kids to have fun in the central city park.

We walked and walked and of course, very soon everyone wanted to eat. I bought sweet pastries and juice for the children at the store, but didn’t choose anything for myself - my soul wanted something unusual. Leaving the store, I noticed a clean and tidy granny who was selling fried pies nearby.

I know, I know, you’ll scold me now: you can’t buy from someone unknown, you can easily catch a disease.

But I was terribly hungry, and fried pies are my old weakness, especially since I’ve never eaten them with sorrel! I bought one, and the children and I walked slowly to the nearest shop.

After taking a couple of bites, I rushed back to my grandmother to find out the recipe and on the way home I kept muttering it under my breath, trying not to forget anything.

I am sharing the recipe with you - a very simple recipe, and in the hot season - just a godsend!

Ingredients
What we need for the test:

• sugar (fine sand) – 25 g;
• dry yeast (if you don’t have a kitchen scale, add half a level teaspoon) – 7 g;
• warm water – 250 ml;
• salt – 1/2 tsp;
• wheat flour (we take the highest grade) – 390-400 g;
• vegetable oil or any other vegetable oil – 17 ml;

For filling:

• sorrel – 1 large bunch;
• sugar – 50 -70 g.

COOKING SEQUENCE:

And after one or two minutes, add sugar and salt to them, stir everything with a spoon. Let the yeast rise a little.

Take a fine sieve and use it to sift the flour into the container with the yeast. If you pour it in without a sieve, there will be a lot of lumps that will have to be kneaded for a long time and the dough will become heavy.

When you run out of all the flour, pour oil into the dough and knead for a long time, thoroughly, so that all the ingredients are thoroughly mixed. When kneading, make beating movements with your hands so that the dough is saturated with air. The finished dough will be soft and very plastic. We set the dough aside, let it “rest” for an hour and rise, but for now let’s make the filling.

Wash the sorrel very thoroughly in running water, shake well and let excess moisture drain; you can even dry the leaves with a napkin or towel. On a cutting board, finely chop the leaves with a knife and place in a bowl. To prevent the sorrel from puffing up in the pie, you can mash the leaves in a bowl with a wooden mortar, and some housewives scald already chopped sorrel with boiling water.
Sprinkle the table well with flour and lay out our dough. Knead it, lightly rolling it in flour at the same time.
Roll out the dough into a “sausage” and cut the pie blanks into pieces of the desired size (the larger the piece of dough, the larger the pie), you can roll out all the dough into a layer and cut out circles using a mold or glass.
Roll out each pie blank into a flat cake, place sugar (about a teaspoon) on the surface of each.

Then we fasten the edges of the pie, pressing them with our fingers. Sugar must be placed on the dough; if you pour it into chopped sorrel, the plant will give abundant juice and the pie inside will be very moist, as if raw.
This way we make all the pies.

To prepare pies according to this recipe, you must have the following set of ingredients:

• wheat flour – 3 cups;
• granulated sugar – 0.7 cups;
• yeast (dry) – 1 tbsp. l;
• cow's milk (3.2%) – 270-300 ml;
• vegetable oil (odorless) – 75 ml;
• chicken egg – 1-2 pcs;
• fresh sorrel - 1 bunch.

You can replace milk with regular still water: this is important for those who are allergic to this product. Salt is added to taste.

Preparation steps:

1. In a deep bowl, mix milk (water), sugar in the amount of 2 tbsp. l. and 3 tbsp. l. flour.
2. Leave the resulting mass for 15 minutes in a warm room.
3. Then add the butter and remaining flour to the container, constantly stirring the mass. Add salt to taste and mix again.
4. Knead the dough and leave for 15-20 minutes in a warm place.
5. The chicken egg should be set to boil (hard-boiled).
6. The sorrel should be washed well and finely chopped.
7. Grind the boiled egg and mix with sorrel.
8. Add the remaining sugar to the filling and mix.
9. The dough must be carefully but carefully rolled out and separated into equal portions for making pies for ease of subsequent work.
10. Fill each of them with filling and form a pie.
11. The oven is preheated to 200 degrees. Place the pies on a baking sheet lightly greased and bake for 20 minutes.

Fried kefir pies with sorrel: step-by-step recipe

Curvy and delicious pies with sorrel can be prepared using dough prepared with kefir.

To prepare the dish you will need:

• kefir (you can use 1%) – 250 ml;
• granulated sugar (white) – 4.5 tbsp. l;
• wheat flour – 3 cups;
• soda – 3-4 g;
• iodized salt - to taste;
• chicken egg – 1 pc.;
• fresh sorrel – 1 bunch;
• sour cream (15% fat) – 1 tbsp. l.

Preparation steps:

1. Prepare the dough. To do this, you will need to mix 1 tsp in a deep container. sugar, salt, soda, kefir and egg.
2. Then add sour cream and flour to the mixture and mix. Leave to rise for 20 minutes.
3. The filling is prepared from crushed and washed sorrel and the remaining granulated sugar.
4. The dough is distributed into equal pieces, each of which is rolled out.
5. The blanks are filled with filling, shaped and pinched.
6. Oil is poured into the frying pan and the pies are laid out; fry on both sides until golden brown.

Once the pies are fried, they should be placed on a towel to get rid of excess fat.

Recipe for pies with sorrel from ready-made puff pastry

This recipe also won’t take up much free time, since you don’t have to make the dough, but buy it ready-made in the store.

Ingredients needed to prepare the dish:

• puff pastry(frozen) – 1 package;
• fresh sorrel – 1 bunch;
• granulated sugar – 1 tbsp. l;
• chicken egg – 1 pc.;
• starch – 10 g;
• butter (without additional flavorings and salt) – 30 g.

Preparation steps:

1. The dough should be defrosted.
2. Wash the sorrel, chop and mix with sugar.
3. Create 8 dough pieces, put filling on each one and form into pies.
4. Place the pies on a baking sheet covered with parchment (it is better to give preference to the option with medium-high sides), brush each of them with an egg on top.
5. Bake in an oven preheated to 190 degrees for 15 minutes.

On the filling of each pie you need to put a small piece of butter and a little starch - this will add additional juiciness. Pies are served with tea or coffee.

Sweet sorrel pies “Dessert”: recipe with sugar

Required:

• wheat flour – 450 g;
• low-fat kefir – 310 ml;
• vegetable oil (olive is allowed) – 3 tbsp. l;
• baking soda – 2-4 g;
• salt - to taste;
• sugar (sand) - to taste;
• sorrel – 200 g.

For filling:

• granulated sugar – 5 tbsp. l;
• flour - “powder” the table.

Vegetable oil should not have the smell of seeds, so as not to interrupt the taste of the dough and filling.

Steps for preparing dessert pies with sorrel:

1. Place flour, kefir, butter and sugar in a deep container, mix, add salt and soda, mix again, but with a mixer.
2. Cover the dough with film and leave in a warm room for 30 minutes.
3. Rinse the sorrel with running water, chop and mix with sugar.
4. Sprinkle the work surface where the dough will be placed with a small amount of flour.
5. The dough is divided into small pieces of equal size and rolled out.
6. The filling is placed in the center of each piece, the edges are pinched, and pies are formed.
7. In a frying pan with high edges, heat the vegetable oil and place the pies in it.
8. They must be fried on both sides until crispy golden brown, which is an additional decoration for the finished dish.

The finished pies with a crispy crust are laid out on a paper towel or a clean cloth so that excess oil drains off, thereby removing excess fat from the dish. It is served as a hearty dessert.

Recipe for sweet pies with sorrel and honey

Using fresh sorrel as a basis for the filling, you can create not only tasty, but also gourmet dish which will have a delicate aroma.

The recipe will require the following ingredients:

• fresh sorrel (leaves) – 350 g;
• honey – 1 tsp;
• granulated sugar – 90 g;
• fresh mint (leaves) – 2-3 pcs.;
• kefir – 500 ml;
• chicken egg – 3 pcs.;
• wheat flour – 6-7 glasses;
• yeast – 70 g;
• cow's milk– 130 ml;
• refined vegetable oil – 120 ml.

Preparation steps:

1. Heat the milk slightly (do not boil it and allow foam to form), add yeast and 1 tbsp. l sugar.
2. Carefully separate the egg into two components - white and yolk.
3. Beat the egg whites and sugar until a soft but dense foam forms. Add kefir, butter and salt to it, mix thoroughly.
4. It is best to sift the flour to achieve lightness and fluffiness, add to the container, and mix again.
5. Leave the dough in a warm room for 90 minutes.
6. Lightly knead the finished dough with your hands and divide into small pieces.
7. Roll out to create a thin cake.
8. Wash the sorrel thoroughly using warm water, cut it, mix with sugar.
9. It is also necessary to wash the mint, chop it, and add it to the mixture of sorrel and sugar. Add honey and mix.
10. Place the filling on each dough piece and form into pies, sealing the edges.
11. Place the pieces on a baking sheet, coat with beaten yolk.
12. The oven should be heated to 190 degrees and place a baking sheet. The baked goods take approximately 30 minutes to prepare.

Pies with sorrel (video)

Making pies is a simple and sometimes exciting process, especially if you explore it with your children new recipe. Juicy, appetizing, with rosy sides and a wonderful fresh aroma, they create real family comfort at home.