Hi all!
You have landed on a blog that has a lot of delicious recipes. And today we will talk about one of them. Because we will make sorrel pies. In sorrel season, some do not know what to do with it. Sorrel is actually a weed. For many, it grows just like that. And the imagination does not go further for many. Therefore, this article is written in order to tell you how to use great recipes dispose of a tasty plant.
In the article you will find:
The sorrel filling is fantastic. This is probably one of the juicy herbs that you can stuff into the filling. This plant can be an excellent alternative to spinach. After all, spinach is an expensive product. Even some types of sorrel are called spinach. As a result, we received very tasty and juicy pies with sweet and sour filling. It will blow your mind, I assure you.
Sweet sorrel filling: no secrets
Before we start cooking pies, I would like to begin with you to analyze the process of preparing a wonderful filler. From the fact that our plant is very juicy, then the product will turn out the same. Let's consider one of the options.
You will need 2-3 large bunches of sorrel. It needs to be washed first. We wash each leaf under running water on both sides. Therefore, you need to remove the thick legs, leave the leaves themselves. I do this because the leg is much harder and more sour. It seems to me that it will not be very pleasant to have such surprises in pies.
If you still decide to use the legs, then they need to be boiled separately from the leaves. To make them softer and less acidic.
Now we grind the plant. Cut first along, and then across. Cut into slices 1 cm wide. You can thinner.
Fill all this richness of vitamins with boiling water. The leaves immediately begin to fade. They are very gentle.
Let's interfere a little. And immediately you need to drain the water. We squeeze as much water as possible. The sorrel has decreased in volume.
If after decanting, water remains, then we additionally squeeze the plant. There should be no liquid in the filling. Otherwise, the pies will fall apart and the juice will flow onto the baking sheet. And they will burn.
That's all. The filling is ready for further preparation. If you have ready-made dough, you can immediately start sculpting pies. In previous posts, I dealt with the topic of secrets.
Delicious fried pies with sorrel: the dough will be yeast-free
The plant used is very hard to plant when heat treatment. Therefore, do not look at the initial volume. The yeast dough takes longer to cook, so we will use kefir as a base. And we'll bake pies.
You mean that with this filling you can do it even on puff, even on yeast dough.
We will need:
- Fresh or frozen sorrel - 600 grams
- Kefir (3.2%) - 300 milliliters
- Flour - 350 grams
- Vegetable oil - 4 tablespoons (in the dough)
- Salt, sugar - 1 teaspoon each
- Sugar for 1 pie - 1 teaspoon
- Soda (or baking powder) - also 1 teaspoon
As you can see from the list of products, I do not use eggs for dough. I did it consciously. Because they make it heavier. And we need to make it as lush as possible. Some recipes recommend adding eggs when the pies are fried. But I still advise not to add. See for yourself, it's all optional. You can beat an egg.
Cooking steps:
1. Let's start with the preparation of the filling. As mentioned earlier, the plant is greatly reduced in volume by heat treatment. First of all, carefully wash the sorrel. We get rid of the hard legs, leaving only the leaves. Now we cut not very small.
2. And then what do you ask? And then we pour boiling water over these leaves. Literally for 30 seconds. So to speak, so that they boil a little. And after we drain the water, you will clearly see how the volume has significantly decreased. Once drained, it is advisable to compress with your hands to get rid of excess moisture. Toppings in this case We have enough for 5-6 pies. We will put half a tablespoon.
The leaves themselves are moist and juicy. And we do not need additional liquid inside the pie.
Test preparation
3. First, mix kefir with vegetable oil. Then add salt, sugar and soda there. Mix again.
4. Next, sift the flour and knead the dough. It should be soft enough not to stick to your hands. The dough should be easy to knead. Not to be tight. Weight, which is indicated in the list of ingredients, is indicative.
Remember! In any recipes, the weight of flour is always indicated as an approximate. IN batter You can add flour. But already in the pebble it is no longer possible to add moisture.
5. When the batch is finished, let the dough rest for 15 minutes. Cover with a towel or cling film bowl.
6. Left for small things. Blind and bake pies. Tear off small pieces from the dough. You can choose the size if you wish. Just remember that during baking, the pies increase in size.
7. We knead each ball with our hands or roll it into a circle with a rolling pin. And add the sorrel filling where about half a tablespoon. I used to say that the filling is sweet. And it is at this stage that we add a teaspoon of sugar directly to the center of the circle. After that, add the filling.
8. And stick the filling inside the pie, like a dumpling.
9. It remains to bake pies. And we will bake by frying. For this we need a frying pan. Pour enough vegetable oil so that the layer is about 1/3-1/2 the height of the patty.
The basic rule for frying pies, potatoes, cutlets, oil must be well calcined. Never dip food into cold oil.
Well, put the pies in the pan and fry on both sides until golden brown. 3 minutes on each side is enough.
Which fire to choose for heating? The maximum you need, they will quickly burn out. They won't bake inside. the fire should be 60% of the maximum. About a little above average.
10. Pies with sorrel are ready. You have clearly seen how you can cook delicious sweet pies at home.
In fact, there are many filling options. It's sweet and plain. And I was interested in Vladimir's recipe. In the article, he shows how you can bake pies with apples so that you lick your fingers. In this recipe, he parses the sweet filling.
Sweet pies with sorrel on yeast dough: a step by step recipe with a photo
The second way, in which it turns out very tasty and air cakes from childhood. In this recipe, we will not soak the plant in boiling water. And you will also learn the secret of making dough with yeast so that the pies are airy.
Ingredients:
For the test
- Flour - 400 grams
- Sugar - 50 grams (2 tablespoons with a slide)
- Chicken egg - 1 piece
- Natural yogurt without fillers - 125 grams
- Yeast - 1 teaspoon (5 grams)
- Milk - 125 grams (This is an approximate amount, because the flour is different)
- Salt - 1/2 teaspoon.
- Melted butter- 30 grams
- Vegetable oil - 30 grams
For the filling (it all depends on the amount of dough)
- Sorrel
- Sugar
Cooking process:
1. And we will start with the dough, or rather with the dough (yeast bacon). Take a cup. Pour 50 grams there a little warm water. We throw yeast, 2 teaspoons of flour, a little sugar, literally half a teaspoon. Mix everything well until homogeneous mass so that there are no lumps. And put in a warm place for 15 minutes.
If the yeast is alive, then during this time they will have time to wake up and give a foamy cap. If suddenly there are no foam caps, then they need to be replaced.
2. In the meantime, sift the flour. Add sugar to it. Crack in an egg here. Pour out the yogurt. Next, we mix everything. Do it with your hands or with a spoon.
3. Now add our yeast bacon. In 15 minutes foam formed. And stir again.
4. Then we will add milk in portions. And we will add until we have no dry flour left at all, i.e. everything will be wet. The dough should be not thick, medium consistency, soft enough. So gradually add milk and stir well each time. As a result, you should get soft dough that will keep its shape well.
After kneading, cover the dough with a plate, towel or cling film. Leave for 20 minutes in a warm place. During this time, the flour will have time to absorb all the moisture, forming gluten. And the dough will be easier to knead.
5. After 20 minutes, add salt to the dough. Then we will drive in the oil mixture. It includes melted butter and vegetable oils.
You can take separately, both creamy and sunflower. Or you can even take margarine. This is optional.
Add the oil mixture in small portions. Add the next portion until the previous one is completely absorbed. And along the way, the dough is kneaded.
Preparing the dough for further fermentation
6. Then knead the dough well on the table in order to drive as much oxygen as possible into the dough. Along the way, it will stretch, it will be remembered. And as a result, the gluten threads will stretch. The dough will be firmer. It will better hold the carbon dioxide that will be formed as a result of fermentation.
Pull the dough and fold. Then you flip. We repeat. And so it is desirable for 10-15 minutes.
7. The result is a soft, fairly sticky dough. Put the ball in a bowl and level the surface. Cover with cling film and keep warm to ferment. During the fermentation process, the dough must be pulled and folded several times, as we do above on the table. This is done in order to develop gluten well. In turn, it will affect the quality of the finished test.
If the dough is very sticky, you can grease your hands with water or vegetable oil. Better of course oil.
8. The dough came up a little. We start from the edges to grab and drag to the opposite wall. And so in a circle. At the end you need to fold in half and turn over.
If you follow the rule and theory, then such additions need to be done 4-5 every 45 minutes. In practice, there are about 2-3 such additions. And you can do it not clearly after 45 minutes, but how the dough fits. Once the dough has doubled in size, fold in.
Forming dough balls
9. After all the manipulations, lay out the dough that has come up on the table. And cut into portions. Lay out the dough carefully. It is advisable not to pull it too hard.
10. We divide into portions, depending on what kind of pies we want to get. The dough is quite sticky, so we wrap our hands in flour. It turned out 18 pieces.
11. Then the lumps of dough need to be rounded. We do this: fold the dough to the center of the ball until the outer surface is stretched. I pinch the edges. And I roll. It turns out a smooth ball. And so we roll up the rest of the pieces.
As you do everything, cover the balls with a film and leave alone for 5-7 minutes. During this time, the gluten will relax and the dough will be easier to roll out.
We make pies
12. While the dough is resting, wash and cut the sorrel. By this time, the plant should be dry and clean. This time we will not soak sorrel in boiling water. We take a ball and roll it into a cake. We will not mix the plant with sugar. We will separately add sugar and sorrel to the pie.
If you mix sugar and sorrel in advance, then the grass will give juice. And the filling will be moist.
Roll out thin enough. Put a teaspoon of sugar in the center of the cake. Then we put sorrel. First, twist it in your hands, forming a lump. The most difficult thing is to blind the central edges together. And then it's easier. We blind like a dumpling.
13. Put the blinded pies on a baking sheet covered with food paper. And cover them with foil. And leave them for 30-40 minutes. The picture below is already after the time has passed.
14. Then, 5-7 minutes before baking, grease them with a beaten egg. And send it to a preheated oven to 180 degrees until browned.
Note that the baking temperature is not absolute. Focus on your oven. You can bake at a lower or higher temperature.
The pies are ready. Bon appetit!
We fry pies in a pan: a detailed video
I want to show another example where yeast dough is also used. In the meantime, we will cook in a pan. It turns out just as delicious.
Dear reader, here we come to the end. Together we dismantled step-by-step recipes for making pies with sorrel. And I tried to show several options. You yourself have seen that the filling is suitable for both yeast dough and yeast-free dough. Considered two ways to prepare the filling. You can soak the sorrel in boiling water, but do not forget to survive excess moisture from it. You can post it raw.
Thank you for your attention! Like and class. Share recipes with your family and friends. And stay tuned for blog updates. All the best!
Unfortunately, many believe that the use of sorrel is limited to various borscht and soups. However, this is not at all the case, because this plant is obtained simply. Baking with sorrel is always surprisingly juicy, with a pleasant sweet and sour taste.
The uniqueness of the sorrel filling is that it can be both sweet and salty. Any dough can also be used. In addition, do not forget that sorrel leaves contain great amount vitamins, tannins, ascorbic acid and carotene necessary for the normal life of every person.
A nice bonus for losing weight is low calorie sorrel. Thus, you can bake, which are quite low in calories. We offer you several recipes for sorrel filling for pies that you will definitely like. The following amount of filling is indicated for the dough 500-600 g.
Sweet sorrel filling
Ingredients:
- sorrel - 3 bunches
- sugar - 150 g
- starch - 2 tbsp. spoons
First of all, you need to rinse the sorrel well on both sides, dry it on paper and chop finely. Next, sprinkle the sorrel with sugar, knead with your hands and leave for 10 minutes. After that, mix with starch.
Green filling with eggs
Components:
- sorrel - 150 g
- eggs - 3 pcs.
- butter - 3-4 tbsp. spoons
- green onion - 50 g
- black pepper - to taste
- homemade mayonnaise - 1 tbsp. spoon
Cut boiled eggs into cubes green onion and washed sorrel. Melt the butter in a frying pan, fry together with sorrel for several minutes. Stir the filling regularly and simmer until the greens are reduced by 2 times. Then mix greens with eggs, pepper to taste. To make the filling more homogeneous, add a spoonful of homemade mayonnaise.
Sorrel and cheese filling
Components:
- sorrel - 150 g
- soft cheese - 150 g
- sugar and salt - a pinch
We sort out the sorrel, cut off the tails, dry it and finely chop it. We cut the cheese into small strips, but in this case it is not recommended to use a grater. For this prescription will do cheese, Adyghe cheese and feta. Add a little sugar and salt to the cheese with sorrel.
Sorrel and Rhubarb Stuffing
Ingredients:
- sorrel - 150 g
- rhubarb stalks - 150 g
- brown sugar - 2-3 tbsp. spoons
- potato starch - 10 g
My sorrel and rhubarb, cut and send to the fire in a pan. Sprinkle with sugar, simmer for a few minutes over low heat, stir. After 5 minutes, add starch, stir so that no lumps remain.
Stuffing with rice and sorrel
Components:
Mixing boiled rice, grated boiled eggs, chopped onion and sorrel. Mix everything well, do not forget to sprinkle provencal herbs or other favorite seasonings.
Curd filling with sorrel
Components:
- cottage cheese - 100 g
- sorrel - 150 g
- potato starch - 1 tbsp. spoon
- sugar or sweetener - 2 tbsp. spoons
- vanilla sugar- 1 teaspoon
- cinnamon - 0.5 tsp
We cut the sorrel finely, mix it with cottage cheese, grated with sugar. Next, add starch, vanilla sugar and a little cinnamon for flavor.
At the beginning of summer, you can pamper your loved ones and cook unusual pies with young sorrel leaves, which taste a bit like apple ones. Let's take a look at you various options this filling.
Sorrel filling for pies
Ingredients:
- young sorrel - 1 bunch;
- sugar - to taste.
Cooking
We wash the sorrel leaves, and then cut into medium-sized pieces. We spread the greens in a wide bowl, sprinkle with sugar and stir. This sorrel filling is suitable for fried pies in oil.
Stuffing for sorrel pies with sugar
Ingredients:
- young sorrel - 1 bunch;
- sugar - to taste;
- corn starch- 2 teaspoons;
- apples - 2 pcs.;
- - taste.
Cooking
We wash the sorrel, cut off the tails, and dry the leaves and cut into pieces. Pour the prepared greens with sugar and knead lightly with your hands. After 15 minutes, add apples to the filling, chopped into cubes or grated. Immediately before use, pour starch into the filling and throw in fresh mint leaves.
Stuffing for pies from sorrel and eggs
Ingredients:
- sorrel leaves - 315 g;
- egg - 3 pcs.;
- fresh green onion - 1 bunch;
- coarse table salt - to taste;
- – 35
Cooking
We wash the chicken eggs, put them in a ladle with water and boil in lightly salted water. Next, cool them, remove the shell and chop on a grater. Sorrel leaves and fresh green onion feathers are sorted, rinsed, dried and finely chopped sharp knife. After processing, put all the ingredients in a deep bowl and sprinkle with coarse salt. Add melted butter, stir and set aside. This sorrel filling is perfect for making delicious pies in the oven.
Sorrel pie filling recipe
Ingredients:
- egg - 3 pcs.;
- sorrel leaves - 1 bunch;
- fresh green onion - 1 bunch;
- onion - 45 g;
- spices;
- vegetable oil.
Cooking
Sorrel and green onions are carefully sorted, washed, cut off the stems, and the leaves are dried and chopped. We clean the onion and finely chop. Now pour oil into the pan, lay out the prepared ingredients and lightly sauté, stirring. Boil the eggs for 10 minutes, and then peel and chop on a grater. Add them to the sorrel with onions, mix and add salt to taste.
Stuffing for pies from sorrel and potatoes
Ingredients:
- sorrel leaves - 455 g;
- young potatoes - 345 g;
- spices.
Cooking
We sort out the sorrel and cut into pieces. We wash the potatoes, boil them in their uniforms, cut off the peel and rub on the very coarse grater. Mix everything in a bowl and add salt to taste. We use the resulting mass as a filling for baked pies.
Stuffing for sorrel and cheese pies
From fresh sorrel, you can cook not only soups, but also delicious pies. Pies can be sweet and savory. The dough can be used yeast or, for lack of free time, cook pie dough on kefir. It is easy to prepare such a dough. Shall we start?
We will prepare the products for the preparation of sweet fried pies with sorrel according to the list.
Pour kefir into a container, add egg, sour cream, sugar and salt. Mix until smooth.
Add vegetable oil, mix.
Add half of the sifted flour and soda, stir.
Gradually add flour. As soon as the dough gathers into a ball, put it on the table, a little dusted with flour. Knead the dough a little on the table, trying to add flour to a minimum so as not to clog it. Ready dough It turns out soft, a little sticky to the hands.
Lubricate hands and dough container a small amount vegetable oil. We place the dough in a container, cover with a film and leave for 20-30 minutes to “rest” so that in fried dough there was no taste of soda.
We are preparing the stuffing. We wash the sorrel, dry it. We cut the stems, cut the leaves into strips and put them in a container. Now you need to reduce the filling in volume, for this we put the container with sorrel in the microwave for 1-2 minutes at full power.
This is how my sorrel decreased in volume. I set it for 1.5 minutes at a power of 750 watts. Alternatively, sorrel can be mashed a little with your hands.
Lubricate the table with vegetable oil, spread the dough and divide it into identical pieces. I divided it into 10 parts.
Roll each piece into a ball and place on a greased surface. While working with one piece of dough, cover the rest with a film. Sprinkle the table a little with flour, since the dough is a little sticky, put the ball of dough and knead it into a cake with a diameter of about 14 cm, pour 1-2 tsp. Sahara.
Lay out the filling. Dip your fingers in flour and carefully close the edges of the pies.
Pour enough vegetable oil into the pan so that when baking it reaches half the pie, heat it up. Put the formed first batch of pies in the pan with the seam down. The pies will expand as they cook. Fry the pies over medium heat on one side for about 3-4 minutes.
Then turn over and fry on the other side. Ready pies lay out on a paper towel.
Soft, ruddy, sweet fried pies with sorrel are ready. We immediately serve them to the table and invite relatives to the table to treat themselves. delicious pies with juicy sweet and sour filling.
Kefir room temperature pour into a bowl, add salt, soda and sugar, mix. The reaction between kefir and soda will immediately begin, the mass will begin to foam. Drive an egg into the kefir mass, pour in vegetable oil.
Gradually pouring the sifted flour into the resulting mass, knead not sticky, soft, elastic dough. Put the dough in a bowl and cover with a towel, leave for 10-15 minutes so that it "rests". In the meantime, you can work on the filling.
Wash the sorrel well under cold running water.
Finely chop the leaves.
Divide the rested dough into 2 parts.
Roll each part of the dough into a roller and cut into small pieces (as in the photo).
Roll out each piece of dough into a cake 5-7 mm thick. Put 1 tablespoon of sorrel in the center of the cake.
It is good to fasten the edges of the sorrel pie, and then press down a little on top with your palm, giving it a shape. Thus, blind all the pies (I got 12 pieces).
Heat a sufficient amount of vegetable oil in a frying pan, then lay the pies with the seam down.
Fry pies with sorrel over medium heat until a beautiful golden color on both sides (3-4 minutes on each side).
Place fried pies immediately 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!
