The filling for pies with sorrel is sweet. Sweet pies with sorrel: recipes and secrets of preparing a juicy filling. Fried yeast dough pies with sorrel and rhubarb

Pies are prepared with a variety of fillings. They turn out especially tasty if you add sorrel. It will add a piquant sourness and allow you to perceive familiar flavor combinations in a new light.

Pies with sorrel and egg made from yeast dough

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

Lush 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 base for the filling, you can create not just a tasty, but also an exquisite dish that 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 a new recipe with your children. Juicy, appetizing, with rosy sides and a wonderful fresh aroma, they create real family comfort at home.

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.

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 - no debris or 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 for making 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 prepare a good yeast dough, you need to remove all the ingredients 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 in the summer. 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 piquant green onions, hearty eggs and aromatic herbs are a great alternative to boring 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 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 the addition of 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 chicken 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.

Sprinkle the work surface 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.

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!

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!

Pies with sorrel

A couple of years ago, I came across an interesting recipe in one of the magazines - sweet pies with sorrel, made from quick, yeast-free dough. Of course, as soon as the season for fresh greens arrived, the pies were prepared and became a real culinary discovery for me. Previously, I could not even imagine that sorrel with sugar gives such a rich, very pleasant sweet and sour taste. While there is still a lot of greenery, prepare 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 don’t like fiddling with yeast dough.

Preparing pies with sorrel is quick and easy. The dough is unleavened, made with water, and contains neither sugar nor salt. Just what you need for a filling with a bright, rich taste.

Ingredients

To make sorrel pies you will need:

• wheat flour – 200 g for dough + for rolling out 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 (brush the top).

How to cook pies with sorrel. Recipe

I add baking powder to the flour and sift this mixture into a deep bowl. The proportions are correct; if you need to add anything, it’s a spoonful of water; you won’t need any more flour in the dough.

I make a hole in the middle of the flour mound and pour in sunflower oil. I have the usual refined one.

Sprinkle the butter with flour and mix lightly to form buttery lumps. Again I make a depression into which I pour cold water. And I begin to gradually throw these very oily lumps of flour into the water.

First I rub it 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 and collect it into a single lump.

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

In about ten minutes you will get this smooth, slightly oily bun. The dough will be soft, not tight, but dense enough to be rolled out. Cover the dishes with film and leave for half an hour at room temperature.

Now the promised secret of the juicy sorrel filling. It is not prepared quite normally. I wash the sorrel (leaves only), collect it in bunches, and cut it into strips.

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

I put it in a colander and run it under cold water. I pick it up in my palm and squeeze it out with a little effort. Not dry! Let the sorrel remain somewhat damp, but of course the water should not drain from it. I'll put it aside for now.

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

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

Advice. When cutting out circles, make sure to cut through the layer well, otherwise it will be difficult to separate the scraps.

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

I spread a teaspoon of sorrel and sprinkle sugar on top. About a level teaspoon per pie, no more is needed.

I make triangular pies with sorrel, you can make regular ones. I'll show you my molding method. I lift the edges and press them tightly together over the filling. Then I pinch it all the way to the edge on one side only. The result is “little bags”.

I lift the edge free from the filling and press it to the pinched area. Very tightly so that the seam does not open. We've already got triangles.

Now all that remains is to pinch from the center in two directions to the edges. The seams need to be made very tight, well, pressing the edges with force.

Transfer to a baking sheet, covering the surface with baking paper. I grease it with egg and put it in a hot oven, temperature 200 degrees.

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

After 15-20 minutes I take out this beauty. Pies with a sweet sorrel filling turn out miniature, for two or three bites.

Do not wait for the sorrel pies to cool. They taste even better warm. The filling is so juicy, sweet and sour, our pies are flying out instantly! Well, if there is anything left, 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 recipe; sorrel season is in full swing now. And as always, I look forward to your feedback and comments. Your Plyushkin.

The benefits of a delicious sour herb from the garden, called sorrel, are undeservedly forgotten. But in vain. After all, this is a treasure for organisms exhausted by winter vitamin deficiency. The content of vitamins and beneficial microelements is simply off the charts. That is why we unconsciously strive to enjoy sour sorrel, crunching it in the garden bed or using it for cooking.

It is rare to find such a valuable seasonal product on supermarket shelves. But you shouldn’t be upset, even if you don’t own your own plot. In the spring, it won’t be difficult to find sorrel at food markets among grandmothers and summer residents.

So, you have become the happy owner of a bag with this useful plant - feel free to choose the recipe. It's time to please yourself and your loved ones.

Sweet yeast pies with sorrel in the oven

Juicy sorrel filling with a subtle hint of caramel, delicate crumb and golden crust. Pies cooked in the oven do not even allow you to pass by indifferently.

The recipe for making sweet pies with sorrel in the oven should begin with preparing the dough. It is recommended to remove food from the refrigerator in advance. Room temperature of all ingredients is the key to the success of future baking.

There are two ways - knead with your hands or force the bread machine to work. It is enough to load all the components into the kitchen assistant in the order recommended in the instructions for the specific model.

And then set the program for kneading. It is advisable to choose a mode in which the kolobok is kneaded a couple of times.

If you want to work with your hands, then you need to mix all the liquid ingredients. And, gradually adding a mixture of flour and yeast, get a soft dough. Mash it well for about 10 minutes, transfer it to a clean bowl, cover and leave for 2 hours for a good rise. You will need to knead the dough once.

It's time to start filling. Cut the sorrel leaves into thin strips and simmer in a heated frying pan with butter. Cool the sorrel mass to room temperature, otherwise there is a risk of destroying the yeast and saying goodbye to fluffy baked goods.

Divide the filling and dough into 8 parts. It's time for molding. Place the filling on each of the flattened pieces, sprinkle with 1 teaspoon of sugar, and pinch the edges well.

All that remains is to place the pies on a baking sheet so that the seam is at the bottom. As soon as they increase in volume, brush with yolk. 25-35 minutes in the oven at 180 degrees will make the pies golden brown.

without soaking. Take note of our recipes.

Rose petal jam is exotic and refined. They say they love it very much in the East, try it too.

Do you want to enjoy sorrel pies in winter too? Take note of sorrel preparations over the winter.

Puff pastry pies with sorrel and apples

Express baking from purchased dough will always come to the rescue of housewives. Excellent results with minimal time investment.

Ingredients:

• puff pastry (yeast-free) - 450 g;
• sorrel - 1 large bunch;
• apples - 4 pcs.;
• sugar - 100 g;
• cinnamon - for aroma;
• starch - 1.5 teaspoons;
• yolk - 1 pc.

Cooking time: 45 minutes.

Calorie content: 265 kcal.

Take out the dough to defrost. The filling for sorrel puff pastries is easy to make. Simply wash and dry the sorrel leaves, cut them into thinner strips, and mix with starch and sugar. Peel the apples, remove the seed pods, chop into cubes.

You can start forming the layers. Once the dough is thawed, roll it out a little and cut into squares of equal size. Place prepared apple cubes on the corner of each piece, sprinkle with cinnamon, and place sorrel filling on top.

Fold future pies into triangles. Pinch the edges well. The final step is to brush the surface of the puff pastry with egg yolk.

All that remains is to put the baking sheet in the oven and wait 15-20 minutes at 180 degrees.

Fried sorrel pies with egg

Appetizing and rosy pies made from yeast dough with seasonal filling are a must-have for a family dinner on a sunny spring day.

Ingredients:

• flour – 200 g;
• dry baker's yeast - 1.5 teaspoons;
• water – 1 glass;
• sugar - 1 tbsp. spoon;
• sunflower oil - 3 tbsp. spoons;
• boiled eggs - 3 pcs.;
• sorrel - 1 large bunch;
• salt, ground black pepper - to taste.

Cooking time: 2 hours.

Calorie content: 289 kcal.

Mix yeast with sugar and add warm water. Wait until the yeast cap forms. It will take about 10 minutes. This is a dough dough. Now you need to mix the resulting liquid with 2/3 of all the flour and, adding vegetable oil, knead the dough with a spoon. Gradually adding flour, you need to bring the dough to a thick viscous mass. Leave it for 1 hour.

Boil hard-boiled eggs, chop into small cubes. Lightly simmer the washed, chopped sorrel leaves in a frying pan. Mix both masses, season with salt and pepper.

To make pies, you need to thoroughly dust the table. Take the dough with a tablespoon, roll in flour on both sides and press down to form a flat cake. Form a mound of filling in the center. It remains to be carefully pinched.

The pies are fried in well-heated vegetable oil. Golden brown on both sides? It's time to set the table.

The secret of juiciness

The recipe has been chosen, the ingredients have been prepared, but how can you get the perfect result the first time? There's a little secret here. The right amount of filling is the key to delicious pies. The sorrel layer must be thick, then the baked goods will be juicy. Real jam!

Tip: do not forget that during heat treatment the volume of sorrel is greatly reduced. Therefore, it is almost impossible to overdo it with the amount of greens. On the contrary, the more of it, the tastier the result will be - pies with sorrel will simply melt in your mouth!