Sorrel pies are sweet in a frying pan. Sweet sorrel filling

Calories: Not specified
Cooking time: Not specified

Sorrel pies in the oven, a step-by-step recipe with a photo of which I offer, are incredibly tasty. I did not dare to bake for a long time - the combination of sour sorrel and sugar confused me a little. But still, the desire to try a new filling for pies overcame all fears, especially since the filling needs fresh sorrel, and now the season of juicy fresh greens is just beginning. For the first time, I made a small portion for testing. The pies turned out so delicious that they didn’t even have time to cool down, they scattered instantly! Sweet and sour juicy filling goes well with crispy crumbly dough and now sorrel pies are the most favorite spring pastries. By the way, the dough is prepared without yeast, which greatly simplifies the cooking process. There are no eggs and milk in it either, the dough is quite suitable for cooking. It tastes fresh, can be used for sweet, vegetable or any other filling.

Ingredients:
- flour - 150 gr;
- water - 70-80 ml;
- salt - a pinch;
- baking powder - 1.5 tsp;
- sunflower oil - 3-4 tbsp. l.;
- sorrel - 2 bunches;
- sugar - 5-6 tsp;
- starch - 1.5-2 tsp.

Recipe with photo step by step:

We measure the right amount of wheat flour, sift the flour into a deep bowl.

Add fine salt and baking powder to the flour. This recipe uses baking powder, baking soda will not work.

Thoroughly mix flour and baking powder. In the middle of the flour slide we make a recess, pour in 3 tbsp. l. vegetable oil. It is advisable to use refined oil without a pronounced aroma and taste.

Rub the butter with flour (all the flour will not be moistened, but this is not necessary yet). Pour in 70 ml. water (this is about 3 tablespoons). Sprinkling flour from the edges, we begin to knead the dough. At first it will be layered, heterogeneous, but as the flour is moistened, it will become soft, oily.

If the dough does not come together, add a little more water or a spoonful of oil. The kneaded dough will be homogeneous, elastic and oily to the touch. Cover with cling film and leave at room temperature for an hour.

The filling for pies with sorrel is prepared in advance while the dough rests. Finely chop the sorrel (only leaves), pour boiling water for 1 minute. Drain the water, put the sorrel in a colander so that all the liquid is glassed.

We divide the dough into small pieces. We take a few pieces to work, cover the rest so that they do not become covered with a crust. With a rolling pin, roll out each piece of dough into a circle 1.5-2 mm thick. We put the filling, you can put more sorrel, taking into account the fact that it will settle during baking.

Sprinkle sorrel with 1-2 pinches of starch and sprinkle with sugar (about half a teaspoon per pie).

We lift the edges and pinch the pie so that the seam is at the top in the center. You can give the pies a regular shape or make them triangular. If you decide to make triangular pies, then first lift both sides at the top and pinch to the middle. Then lift the lower part, pull the dough to the middle and pinch so that you get two seams diverging from the middle to the edges.

We shift the pies on a greased baking sheet, put in an oven preheated to 200 degrees. Bake pies with sorrel for 12-15 minutes until golden brown. It is better to eat them immediately, while warm with - so the taste of the filling is felt brighter. Cooled pies are also very tasty, but while they are cooling, you do not need to cover them with anything so that the dough remains crispy.

The aroma of sorrel pies reminds of summer, and both adults and children like their amazing taste. For cooking, you can use both fresh and frozen leaves. Choose your favorite recipe for pies with sorrel in the oven or in a pan.

This dish will be a great addition to a family breakfast or lunch. Pies can be served with broth, tea or cold drinks.

Helpful Hint: To make the filling tastier, sorrel can be mixed with brown sugar

Required products:

• 250 g wheat flour;
• 250 ml of heated water;
• 8 g yeast;
• 60 g sugar;
• 150 g of sorrel;
• 150 ml refined sunflower oil.

Baking method.

1. Yeast is combined with sugar and poured with water. In this case, a foamy “cap” should form.
2. Add 50 ml of oil and gradually add flour.
3. Knead the dough with your hands and leave it under a wet towel for 2 hours. During this period, the dough increases by 2-3 times.
4. Sorrel leaves are sorted and washed, and then stewed in a frying pan in a small amount of water.
5. The greens are cooled and combined with sugar. The sand must be completely dissolved.
6. Small cakes are rolled out of the finished dough, filled with stuffing and pinched. Lay in the pan with the seam up so that the juice does not leak out, and fry in oil on both sides until golden brown.

With green onion and egg

This recipe is relevant in the spring-summer season, as it is better to use fresh herbs for the filling.

Ingredients:

• 550 g wheat flour;
• 250 ml of curdled milk (or stale kefir);
• 10 g yeast;
• 40 g of granulated sugar;
• 5 g salt;
• 50 g of sorrel;
• 50 g green onions;
• 30 g of beet tops (or spinach, parsley);
• 2 g black ground pepper;
• 4 eggs;
• 100 ml oil for frying.

Cooking method.

1. Yeast is crumbled into a deep bowl. Add salt and sugar.
2. Yeast is poured into a fermented milk drink warmed to room temperature.
3. Sift 200 g of flour and pour into the liquid mixture. Stir with a spoon until a homogeneous dough is obtained, like on pancakes.
4. The cup with the dough is covered and placed in a warm place.
5. After 50–60 minutes, when the dough has risen, stir it with a spoon and add another 300 g of flour.
6. The remaining flour is poured onto the table, where the dough is kneaded for 10 minutes. It should be elastic, but very soft.
7. A large ball is formed from the dough and placed in a cup smeared with oil, covered with a clean cloth. The dough should rest for about an hour.
8. All greens are washed, dried, finely chopped.
9. Eggs are boiled for at least 12 minutes, cooled and finely chopped. Combine with greens.
10. The filling is peppered and salted.
11. The risen dough is gently kneaded by hand. A part is rolled out into a cake, and with the help of a bowl, circles are cut out of it.
12. Place a filling in the center of each circle. The edges are pinched, forming an even tight seam.
13. Blinded pies are fried in a sufficient amount of oil in a pan on both sides until a golden brown hue appears.

In a pan on a yeast-free dough

Sweet fried pies stuffed with sorrel according to this recipe can be mastered even by a novice cook or hostess who does not want to mess with yeast dough.

For baking you will need:

• 400 g of premium flour;
• 250 ml of kefir with a fat content of 2.5%;
• 35 g butter;
• 150 g of sugar;
• 1 medium egg;
• 120 g of sorrel leaves;
• 5 g baking powder;
• 2 g salt;
• 80 ml vegetable oil.

Recipe.

1. Kefir is pre-warmed to room temperature. Combine with 20 g of sugar, baking powder, salt, melted butter and beaten egg.
2. The flour is sifted and added in parts to the first mass. Stir first with a fork, then with your hands. The dough should be soft, but not sticky.
3. Each sorrel leaf is washed and dried with a paper towel. Thickened stems are removed. Greens are cut into medium strips.
4. The crushed sorrel is covered with the remaining sugar, pressing down with a spoon until the greens begin to release juice.
5. Not too thin cakes are formed from the dough. A sweet sorrel filling is placed in the middle, the opposite edges are closed and pinched.
6. In a frying pan, part of the oil is heated and the pies are fried in it on each side until a golden crust appears. During the frying process, oil is added if necessary.

Recipe with yeast dough in the oven

Pies baked in this way have the most delicate dough and a sweet filling with light caramel notes.

Required products:

• 250 g of high-quality flour;
• 1 large egg;
• 1 raw yolk;
• 100 g fatter sour cream;
• 80 g of sugar;
• 6 g baker's yeast;
• 100 g of sorrel;
• 50 g butter;
• 50 ml vegetable oil.

Cooking steps.

1. The dough is made by hand or with a bread machine. If a technique is used, everything is done in accordance with the instructions for a particular model. For kneading by hand, first of all, a beaten egg and sour cream are combined, then a mixture of yeast and flour is gradually poured.
2. The dough is kneaded for several minutes, then covered and left in a warm place for a couple of hours to rise.
3. The sorrel is washed, put on a sieve so that water from the leaves of the glass. Cut into thin strips and lightly fried in a pan in butter. Before forming pies, the filling is cooled, otherwise the dough will settle.
4. Cakes are made from the dough, sorrel filling and 5 g of sugar are placed in the center of each. Carefully pinch the edges.
5. Pies are placed on a baking sheet at a distance from each other and left to rise. Then they are smeared with yolk and browned in an oven preheated to 180 ° C for 30 minutes.

Stuffing for sorrel pies - the secrets of juicy filling

To bake perfect pies the first time, you need to pay more attention to the sorrel filling. It is important to select large, uniform, bright, dense leaves of sorrel with a perceptible aroma. The following tips will help you achieve a juicy filling.

1. The washed leaves must be dried: if there is water left in the filling, the dough will stick out during the frying process, and the juice will flow out.
2. So that the filling does not lose its juiciness, it is enough to add a teaspoon of corn starch to the sorrel.
3. A juicy filling is also obtained thanks to sugar. Even if you are preparing savory pies, you can mix sorrel with a little granulated sugar.
4. Don't be afraid to overdo it with the amount of sorrel. The filling should be put in a thicker layer, since during heat treatment the volume of greenery is greatly reduced.
5. Delicate pies with fragrant sour filling will be a great addition to the main meal or a great snack!

History of sorrel pies

The recipe for pies with sorrel has been known for a long time - since the time of Ancient Russia. 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 the festive tables. That is why pastries have decreased in size and now it was not necessary to reach out to grab your piece of the pie.

Sweet pies with sorrel were prepared as a dessert, since sorrel was always full in Russia. And, if the history of the emergence of pies is reliably known, then who learned how to prepare such a sorrel filling for pies remains a mystery to this day! But this will not prevent us from once again enjoying incredibly delicious pastries with freshly brewed tea! Let's prepare the necessary ingredients and start working miracles in our own kitchen!

We only need a few products

• 2 bunches of fresh sorrel;
• 3 eggs;
• 1 st. kefir;
• 3 art. flour;
• 0.5 tsp soda slaked with vinegar;
• 3 tbsp granulated sugar;
• 25-30 ml of 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 rinse the sorrel leaves thoroughly.
2. Cooking a recipe for sorrel pies begins with creating a 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 a test immediately after its creation and you do not need to wait until it matures. Crack an egg into a bowl and beat it with a fork, adding salt. If you have a large family, then double the portions of the ingredients, as this composition of products is designed for 7-8 pies.

   

3. Pour kefir and vegetable oil. We mix the whole mass.

   

4. We will extinguish the 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. Introducing soda, mix it well with the whole mass so that the dough rises evenly during baking.

   

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

   

6. The dough, meanwhile, rests in the refrigerator for now so that it does not get rough.

   

7. Cut the washed sorrel into strips with a knife. Since it loses a lot in mass during the heat treatment, we ourselves will do it with the help of boiling water so that later our pies do not turn out to be half empty when bitten!

   

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

   

9. Let the scalded sorrel stand a little to drain excess liquid. If you use several bunches of these greens, then scald each one separately, as green sorrel will remain below, and brown on top!

   

10. Transfer the resulting sorrel mass to a container and cover with sugar. Stir and let steep for 5-10 minutes.

    

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

    

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

    

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

    

14. Blind 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. Lubricate the pies with chicken yolk using a culinary brush and sprinkle with black sesame seeds - they look contrastingly on the white dough and on the golden crust of the baked pies. You can use poppy seeds instead of sesame seeds.

    

16. We place the baking sheet with the blanks 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 about double in size! The aroma when baking is simply incredible! To be ready for an afternoon snack or breakfast - immediately brew delicious tea!

    

17. Baked pies turn out exactly like grandmothers: ruddy, fluffy and airy with sweet and sour stuffing! By the way, if you didn’t know what kind of filling is inside them, you would never have guessed when you bite! But fried pies with sorrel are not so lush, as they are fried only on two sides! And sorrel pies made from yeast dough are not at all like pies from the oven, but for the sake of experiment, you can try making them too!

    

18. Take out fragrant pastries and call your relatives to the table - treat them to a delicious family tea party with pies! Good appetite!

    

The benefits of pies with sorrel

The benefits of such baking are undoubted, because in addition to the fact that pies are a rather satisfying dish, vitamin C is present in the sorrel, which is part of the filling! It is thanks to him that our immunity is strengthened, the skin becomes tender and the cold for a long time forgets the way to our body. Therefore, such pies can be eaten even by children! In addition, such pastries do not cause fermentation in the stomach and are perfectly digested. Cook sweet pies with sorrel and be healthy!

Sorrel pies: the secret of the juicy filling depends on the specific recipe. As part of the material, we will describe in detail two options for preparing such baking. Separately, it must be emphasized that you can learn how to bake pies and pies with sorrel in a matter of seconds. Moreover, the filling will be juicy, sour and sweet at the same time, in general: you will lick your fingers.

On your test

If you don’t want to cook a pie from store-bought dough, then feel free to add one more hour to the process of making a sweet pie. You can compare the flavors of the two pie options to decide which one is perfect for your family.

What do you need:
A pack of butter;
Flour in the number of three glasses;
One third of a glass of water;
A large spoonful of dry yeast;
A small spoonful of sugar, a pinch of salt;
500 grams of sorrel;
Half a glass of sugar;
A small spoonful of starch;

To dilute the yeast, the water needs to be heated a little. In addition to yeast, add sugar to the water. Sift the flour, put softened butter, salt into it. Rub the dough with your hands: crumbs should form. Put diluted yeast in the crumbs and form a ball from the dough. Put the ball in a bowl, cover with cling film and leave for half an hour.

Rinse the sorrel and dry, cut into strips. Divide the dough into two parts. Roll out the first part of the dough, lay on a baking sheet and sprinkle with starch. Add sugar to the green leaves, mix and put the filling on the dough. Cover the filling with the second layer of dough, fasten the ends of the pie, make small cuts. Bake for 30 minutes at 180 degrees.
When the cake has cooled, sprinkle the top with powdered sugar.

Pies with sorrel: the secret of a juicy filling:
Starch is a must. It will absorb the sorrel juices, then the filling will not make the dough wet when heated. Starch brew sorrel juice into jelly and the filling will become liquid, but not watery.
In the absence of starch, you should not be upset. It can be replaced with any kind of flour.

It seems that there are not so many secrets of a delicious sorrel pie filling. But without their knowledge, baking is unlikely to turn out rich, sweet and very tasty. If you have not tried this type of filling for sweet pies, then it's time to start. After all, it turns out not only tasty, but very healthy pastries with a lot of vitamins.

From fresh sorrel, you can cook not only soups, but also delicious pies. Pies can be sweet and savory. You can use yeast dough or, for lack of free time, prepare kefir patty dough. 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. The finished dough is soft, slightly sticky to the hands.

Lubricate hands and dough container with a small amount of vegetable oil. We place the dough in a container, cover with a film and leave it to “rest” for 20-30 minutes so that the taste of soda is not felt in the fried dough.

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 equal 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. We 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. Put the finished pies on a paper towel.

Soft, ruddy, sweet fried pies with sorrel are ready. We immediately serve them on the table and invite loved ones to the table to treat ourselves to delicious pies with juicy sweet and sour filling.