Pies with sorrel from ready-made yeast dough. How to cook sorrel pies, fried and in the oven

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

You will need:

For the test:

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

For the filling:

sorrel 0.5 kg
starch 1 tsp.

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

Usually sorrel is sold in bunches. When purchasing, pay attention to the quality of the leaves. They should be juicy, elastic, but not old, without damage. Sorrel is best eaten during May And June, when it is still young and contains little oxalic acid, which in large quantities prevents the absorption of calcium in the body. 0.5 kg sorrel- This two like these beam.

Step-by-step photo recipe:

Reheat water(125 ml) so that it is pleasantly warm. Dissolve in it sugar(1 tsp) and add dry yeast. Stir and let the yeast come to life.

In this form, they will wait their turn, and you will prepare the dough.

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

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

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

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

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

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

Place the dough in a bowl, cover cling film and leave it to rise 30-40 minutes. Don't forget to make holes in the film with a knife so that the dough can breathe. If there is no film, cover the bowl with a towel.

While the yeast is doing its invisible work - loosening the dough, take care of the sorrel. Sort through all the leaves, remove any debris, trim and discard the stems, wash the leaves and place in a colander. If you have a salad dryer, you can dry the sorrel in it. If there is no drying, wrap the leaves in a dry, clean towel. Once the sorrel is dry, cut it into strips and place in a bowl.

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

Place the dough on a floured board, knead and divide into two parts: one part - it will go down the pie, make a little more, roll it out and use a rolling pin to transfer it to a baking sheet covered with baking paper.

Sprinkle the bottom of the pie starch over the entire surface. This is necessary so that the sorrel juice does not leak out during baking.

In a bowl with chopped sorrel add sugar(0.5 cups) and mix gently with your hands. If you want the cake to be sweeter, you can add 1 cup of sugar.

Shift with your hands sorrel with sugar onto the dough and spread evenly over the surface.

Roll out the remaining dough and use a rolling pin to cover the top of the pie.

Seal the edges pirogue.

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

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

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

...and finally feel it Schisandra

water 125 ml (3/4 cup)

dry yeast 1 tbsp.

sugar 1 tsp

salt a pinch

flour for sprinkling when kneading dough

Filling:

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

Heat the water (125 ml) until it is pleasantly warm. Dissolve sugar in it (1 tsp) and add dry yeast. Place pieces of soft butter and a pinch of salt into the sifted flour. Rub with your hands to form crumbs. Make a well in the crumbs and pour the yeast into it. Knead the dough, form it into a ball, place it in a bowl, cover with cling film and leave for 30-40 minutes.
Wash the sorrel, drain and cut into strips, place in a bowl.
Punch down the risen dough and divide into two parts: one slightly larger. Roll out most of the dough and place on a baking tray lined with baking paper. Sprinkle the dough with starch.
Add sugar to the sorrel, mix with your hands and transfer to the dough. Roll out the second layer of dough and cover the pie. Seal the edges of the pie and make slits at the top. Bake in a preheated oven at 180°C for 30 minutes. Sprinkle the cooled pie with powdered sugar.

Sorrel can include completely different components. Moreover, such products can be prepared from yeast dough, puff pastry, and even from a kefir base.

In this article we will tell you how to quickly and easily make sorrel pies, fried and baked in the oven.

Which of the following dishes is more tasty and satisfying is up to you to decide.

with sugar

There is nothing complicated in preparing the filling in question. It is done in a matter of minutes. For this we need:

freshly picked sorrel without stems - about 450 g;
medium-sized granulated sugar - ½ cup.

Making a delicious sorrel filling

The filling for pies made from sorrel with sugar is the most popular among chefs. This is due to the fact that its preparation requires a small set of products, which are processed in just a few minutes.

Freshly picked sorrel leaves are thoroughly sorted (the stems are torn off, spoiled elements are removed), and then placed in a colander and washed thoroughly under strong pressure of warm water.

After this, the plant is shaken vigorously, placed on a cutting board and finely chopped with a sharp knife.

Having crushed the product, place it in a large enamel bowl, add granulated sugar and mix thoroughly with a spoon. At this point, the filling for sorrel pies is considered completely ready. You can use it for its intended purpose until the ingredients begin to release their juice (within 10-12 minutes).

How to prepare savory pie filling?

We will tell you how to make sweet pies with sorrel later. Now I would like to present you with a recipe for savory filling for fried ones. To implement it we will need:

freshly picked sorrel leaves - about 300 g;
boiled chicken eggs - 3 pcs.;
fresh green onions - medium bunch;
coarse table salt - use according to your taste;
good quality butter - about 35 g.

Filling preparation process

The savory filling for sorrel pies is easy and simple to make. Chicken eggs are boiled in salted water, and then cooled in cold water, peeled and grated. After this, carefully sort out the fresh sorrel leaves and green onion feathers. They are thoroughly washed in a colander, shaken vigorously and finely chopped with a sharp knife.

After processing all of the listed components, they are placed in a deep bowl and seasoned with coarse table salt. Also add melted butter to the products (heat in a steam bath). This dressing will make the pies more aromatic, tasty and high in calories.

After mixing the ingredients, they are left aside while the base is prepared.

How to make fried sorrel pies?

If you want to cook, it is better to use yeast dough for this. To knead it we will need the following products:

dry yeast in granules - 4 g;
raw chicken egg - 1 pc.;
warm drinking water - 500 ml;
white granulated sugar - 12 g;
fine table salt - 3 g;
light wheat flour - add until the base becomes thick;
Refined vegetable oil - used for heat treatment of pies.

Preparation of yeast dough

We described above how the filling for sorrel pies is made. However, this knowledge is not enough to prepare tasty and aromatic fried products.

How to knead To do this, pour warm drinking water into a deep saucepan and completely dissolve granulated sugar in it. Then add dry yeast to the bowl and leave it alone for ¼ hour.

After obtaining a sweet, cloudy liquid, add a chicken egg and table salt to it. After mixing the ingredients with your hands, gradually pour wheat flour into the bowl.

After kneading a homogeneous dough, cover it with a lid and leave at 30 degrees for 80 minutes. At the same time, every ¼ hour the base is thoroughly kneaded with your hands.

Forming and frying products in a frying pan

Sweet sorrel pies are prepared according to the same principle as savory products. After the dough has risen, tear a piece from it, roll it into a circle with a diameter of 10 centimeters, lay out the sorrel filling and pinch the edges nicely.

Having formed the semi-finished products, they are placed in a preheated frying pan with vegetable oil and fried on both sides until a light blush appears (about 14-16 minutes).

We present the products to the dinner table

After the pies become golden brown, place them on a plate. Then proceed to similar heat treatment of the remaining products.

When all the pies are fried, they are served to the table along with sweet tea or some other drink. By the way, in addition to such products you can also present tomato sauce or ketchup.

Baking sweet pies in the oven

Sweet pies with sorrel in the oven are good to make from puff pastry. However, it is not necessary to knead it. You just need to go to the nearest store and purchase a ready-made base.

So, to make sweet puff pastries ourselves, we will need:

store-bought puff pastry (use yeast-free dough) - 1 package;
sweet sorrel filling - optional;
wheat flour - at your discretion;
chicken egg - 1 small pc.

We form products

Before baking sorrel pies in the oven, they should be formed correctly. To do this, completely defrost puff pastry is laid out on the table and sprinkled with flour. The base is rolled out thinly using a rolling pin and then cut into small rectangles.

Each product is filled with sweet sorrel filling in the amount of 1-2 dessert spoons. After this, the edges of the dough are tightly pinched so that during the heat treatment it does not open and the contents do not go beyond the base.

How to properly bake products in the oven?

Puff pastries with sorrel bake in the oven quite quickly. After the semi-finished products are prepared, they are placed on a baking sheet (no need to grease them with oil).

To obtain more appetizing and beautiful products, a raw chicken egg, beaten with a fork, is applied to their surface. In this form, the semi-finished products are sent to the oven and baked for half an hour (or a little longer).

As a result of a short heat treatment, the puff pastries should noticeably increase in size, become rosy, soft and very tasty.

Presenting a flour dish to the dinner table

After baking the puff pastries in the oven, carefully remove them and place them on a large plate. You can use such products with any sweet drink (tea, coffee, cocoa, soda, juice, etc.).

Particular care should be taken when eating hot sweet pies. This is due to the fact that under the influence of high temperatures, the sugar in the filling will melt and, combining with sorrel juice, form a syrup. If such hot sweetness gets on the mucous membrane of your mouth or skin, you will certainly get a small burn.

Let's sum it up

Now you know how to prepare sweet and savory sorrel pies yourself using yeast and puff pastry. Using the recipes described, you will definitely make a tasty and satisfying snack that you can eat both at home and take with you to work or school.

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.

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.

Finely chop the pure greens and mix with the indicated products.
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.

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.
Meanwhile, peel and core the apples. Cut into small cubes.
Grind the sorted and washed sorrel and mix with sugar.
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.

Sift the flour through a sieve, add baking soda, salt and sugar (1 tsp) and mix.
Add refined vegetable oil. But unrefined will do.
Pour kefir in a thin stream, constantly stirring the contents of the bowl. If it turns out liquid, you need to add flour.
Knead the dough. It should not stick to your hands, and the consistency should not be very hard, but soft.
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.

Roll small balls and crush them into a flat cake.
Place 1 tsp in the middle of the future pie. sugar, and on top ½ tbsp. l. sorrel filling.
Connect the edges and fry the pies in boiling oil until a beautiful golden crust forms.
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

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

Unsweetened filling for pies: recipes

There are also a lot of options.

The most popular:

with onion and egg,
cheese,
meat,
potatoes.

Stuffing with onion and egg

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.
Next, take one medium-sized onion and chop it finely. Heat a little vegetable oil in a frying pan and fry the onion in it until light golden brown.
Wash and cut 1 bunch of sorrel and green onions.
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

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

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.
Finely chop a small onion and fry lightly.
Grind 400 g sorrel.
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.

The history of sorrel pies

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

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

We only need a few products

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

How to cook pies with sorrel

To keep everything at hand, immediately rinse the sorrel leaves thoroughly.
The recipe for sorrel pies begins with creating the dough. We will have it on kefir. Instead of kefir, you can use yogurt, fermented baked milk and even liquid yogurt. You can work with such dough immediately after its creation and do not need to wait until it matures. Break a chicken egg into a container and beat it with a fork, adding salt. If you have a large family, then double the portions of ingredients, since this composition of products is designed for 7-8 pies.
Pour in kefir and vegetable oil. Mix the whole mass.
We'll quench the baking soda with vinegar or lemon juice, but if you don't have either one or the other, don't worry, because baking powder will help you out. It will take about 0.5 tsp. When adding soda, mix it thoroughly with the entire mass so that the dough rises evenly during baking.
Add wheat flour, lightly sifting it through a sieve, and knead a soft plastic dough, leaving 0.5 tbsp. flour for rolling.
Meanwhile, the dough will rest in the refrigerator so that it does not get rough.
Cut the washed sorrel into strips using a knife. Since it loses a lot of mass during heat treatment, we will do this ourselves using boiling water, so that later our pies will not turn out to be half empty when bitten!
Place all the chopped sorrel in a colander or sieve, or you can just put it in a container and pour boiling water over it. Just boiling water, not hot water! The greens will immediately change color and decrease in size.
Let the scalded sorrel sit for a while to drain off excess liquid. If you use several bunches of this greenery, then scald each one separately, as there will be green sorrel on the bottom and brown on top!
Transfer the resulting sorrel mass into a container and cover with granulated sugar. Stir and let sit for 5-10 minutes.
At this time, take out the dough and, pinching off small pieces from it, roll it into thin flat cakes on a table dusted with the remaining wheat flour.
Place 1-1.5 tsp in the center of each cake. filling and moisten the edges of the dough cakes with water - they stick better this way.
Seal the pie and immediately turn it seam side down. At the same time, try not to make the seam too thick so that it does not come apart during baking!
Make all the pies in this way until you run out of filling or dough, placing them on a baking sheet covered with parchment paper greased with vegetable or butter. You can also use a spread.
Grease the pies with chicken yolk using a pastry brush and sprinkle with black sesame seeds - they look contrasting on the white dough and on the golden brown crust of the baked pies. You can use poppy seeds instead of sesame seeds.
Place the baking sheet with the preparations in the oven for exactly 30 minutes at 180C. Watch the surface of the pies - it should be properly browned, but not burnt, and the pies themselves should approximately double in size! The aroma when baking is simply incredible! To be ready for an afternoon snack or breakfast, brew delicious tea right away!
The baked pies turn out exactly like grandma’s: rosy, fluffy and airy with a sweet and sour languid filling! By the way, if you didn’t know what kind of filling was inside them, you would never have guessed when you bit into them! But fried sorrel pies are not so fluffy, since they are fried only on both sides! And pies with sorrel made from yeast dough are not at all like pies from the oven, but for the sake of experimentation, you can try making them too!
Take out the fragrant pastries and call your family to the table - treat them to a delicious family tea party with pies! Bon appetit!

The benefits of pies with sorrel

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

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 filled with sorrel, and these are 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 the 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. We immerse the leaves in cold water, let them float 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! The secret to a juicy filling is simple: you need to generously add as many greens as you can 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 bake 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 the sorrel pies for 20-25 minutes; the time may vary in different ovens. 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 are not browning, 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 a little, you can enjoy the original sorrel pies!