Sweet pies with sorrel: recipes and secrets of preparing a juicy filling. How to cook sorrel pies, fried and in the oven

Pies with sorrel are easy to prepare and also very delicious pies, which are extremely popular in the post-Soviet space. And this is not without reason. Baking using sorrel as a filling turns out to be sweet and sour, very juicy, and very tasty! Therefore, as soon as sorrel leaves begin to grow in our garden, we begin to prepare pies with sorrel. Of course, then there will be sorrel soup with eggs, and green sorrel cabbage soup, but the first thing we prepare from sorrel after a long, long winter is sorrel pies.

From freshly picked green sorrel you can prepare not only delicious summer borscht and homemade pies. From sorrel and kefir dough you can prepare soft, tender fragrant buns with juicy sweet and sour filling, which can be served with fresh broth, and for tea. They remain delicious both cold and warm.

To prepare the dough for sorrel pies, take:

wheat flour;
kefir (low-fat) – 1 glass;
chicken eggs – 2 pcs.;
fresh yeast– 25 grams;
odorless vegetable oil – 4-5 tablespoons;
salt;
lean oil for frying.

Filling for pies with sorrel:

fresh sorrel – 1 bunch;
granulated sugar.

Recipe for pies with sorrel:

By this recipe You can make fried sorrel pies, which turn out very tender, fluffy and very tasty. For the filling of pies, I use fresh sorrel. This is how I put it in pies when baking them. It seems to me that the sorrel retains its taste in this way and that the filling is more aromatic. Recipe fried pies with sorrel it’s not at all difficult, one might even say ordinary, but the pies turn out simply incomparable. In terms of size, I usually form the pies very small - this way they fry faster, and they look more appetizing.

1. Heat the kefir until warm and stir the yeast in it, after grinding it. Let the dough rise.

2. Add sifted flour, butter, a pinch of salt, and beaten eggs to the resulting dough. Knead the sorrel pie dough until it no longer sticks to your hands.

3. On a dry and clean surface, having previously sprinkled it with flour, divide into pieces yeast dough and roll them into balls. Leave the resulting balls for about 10 minutes. This is done to ensure that the dough balls fit.

4. Wash the sorrel and place it in a colander. Pour boiling water over the sorrel, stir it and leave in a colander to drain the water.

5. As soon as the dough has increased slightly in volume, roll it out lightly with a rolling pin, but roll it out so that the cakes are not too thin.

6. Place sorrel in the middle of each of the flatbreads and sprinkle granulated sugar(a teaspoon is enough).

8. Seal the edges of the cake with your hands so that the sorrel pie has the correct oblong shape. In this way, mold all the pies and place them in a heated frying pan, after filling it with vegetable oil.

9. Fry sorrel pies over medium heat. Fry them first on one side and then turn them over on the other.

Transfer the prepared sorrel pies to a plate, cool slightly and serve. So sweet quick baking You can enjoy the summer on your own summer cottage or take it with you on a picnic.

About the benefits of sorrel:

Sorrel, in itself, has very significant beneficial properties. Its leaves can improve digestion, and also have antiallergic and choleretic effects.

When eating sorrel, you should be careful, because sorrel contains quite a lot of oxalic acid and it is undesirable to eat it for a long time. This can cause a violation of mineral metabolism in the body, and can also contribute to the formation of gout and kidney stones.

But basically, we are not in danger of oversaturating our body with sorrel, since we see sorrel almost only in the summer. At the same time, we are used to eating cabbage soup with sorrel, adding sour cream, and it perfectly neutralizes oxalic acid (however, this can be applied to almost all fermented milk products).

If you do not have the above diseases, then you can safely eat sorrel as in various dishes, and fresh.

Watch the video recipe: How to make pies with sorrel.

Usually sorrel is associated with cabbage soup. But it is used for pies, pies and other baked goods. In combination with the right ingredients The sorrel filling for pies turns out juicy, tasty and satisfying.

If you use only sorrel, the dish will turn out too lean. But housewives have their own secrets, with the help of which baked goods with sorrel taste amazing.

The most important thing is to choose the right one main ingredient- sorrel

1. If you buy leaves in a store, pay attention to their color. It should be bright green.
2. Break off a piece of the leaf and smell it. The smell of sorrel usually has a characteristic sour note.
3. There should be no mold or other foreign odor in its aroma.
4. The surface of the leaves should be smooth, with no signs of insects or mold on them.
5. It is better to take sorrel in bunches, so you can inspect each leaf.
6. It is very important to properly process the plant so that it does not boil over and turn into a crumpled ball.
7. Do not heat sorrel for too long.
8. When making the filling, sorrel must be mixed with other ingredients, otherwise the dish will be too sour.
9. It is best to cook sorrel in a pan made of glass or ceramic coating materials.

Sweet sorrel filling: recipes

The filling for pies is divided into two types: sweet and savory. There is sorrel in this universal product. Sweet fillings are very easy and quick to prepare. One of the main ingredients is sugar.

Sweet pies with sorrel

You will need:

• yeast dough;
• sorrel leaves - 0.3 kg;
• sugar - 100 g;
• one chicken egg.

Method for preparing sorrel with sugar:

1. While the dough is rising, you should start filling.
2. The sorrel should be thoroughly rinsed under the tap and any leaves that seem wilted or damaged should be removed.
3. Chop them into medium-thick strips.
4. Place the pieces of leaves in a saucepan and crush them with your hands. Leave it as is.
5. The oven must be preheated to a temperature of 190 degrees Celsius.
6. Line the bottom of the baking tray with baking paper.
7. Divide the risen dough into small lumps and roll them into flat cakes with a rolling pin.
8. Place our filling for sorrel pies with sugar in the middle of the rolled out dough and fold the edges.
9. Break the egg into a separate bowl, beat it and spread it over the surface of the products.
10. Arrange the pies in any order and start baking.

Sorrel with mint

For the filling you will need:

• fresh sorrel- 0.25 kg;
• granulated sugar - 0.1 kg;
• mint leaves one slide;
• starch - 20 g.

1. How to prepare the filling for pies:
2. Rinse the sorrel and mint under running water.
3. We cut sorrel small stripes, mint - small pieces.
4. Combine the ingredients in one bowl.
5. Cover the plants with sugar and starch.
6. Roll out most of the dough into a large flat cake, place it on a baking sheet, and make sides along the edges.
7. Place the filling into the dough and distribute it evenly. There should be a lot of leaves, as during baking they will decrease in size and the pie will no longer be so fluffy.
8. Cover the filling with a thin layer of the smaller portion of the dough. It forms, as it were, the lid of our pie. Now it can be sent to the oven.

Sorrel with apples

This is a more refined and unusual recipe.

Required components:

• sorrel - 0.25 kg;
• two sweet apples;
• two sprigs of mint;
• powdered sugar - 60 g;
• sugar - 25 g;
• vanilla;
• two rhubarb.

Step by step instructions:

1. Process the sorrel in the above manner and cut into strips.
2. Remove top layer rhubarb and chop it into small cubes.
3. Remove the skin, core and seeds from the apples and cut into small pieces.
4. Combine the ingredients together with finely chopped mint and vanilla.
5. Now you can bake a delicious and aromatic sweet cake.

Unsweetened pie filling

Sorrel is a plant full of vitamins. But if you mix it with others, more nutritious ingredients, the pie, on the one hand, will be healthy, and on the other hand, tasty and nutritious.

Pie with egg and herbs

Required ingredients:

• sunflower oil - 20 ml;
• six chicken eggs;
• sorrel - 100 g;
• two onions;
• salt to taste.

Cooking option:

1. The eggs must be boiled, cooled, peeled and finely chopped.
2. Do the same with sorrel.
3. Fry the peeled and finely chopped onion in a frying pan in oil until it becomes transparent.
4. At this time, put the sorrel in the same bowl, pour in a little water and continue cooking.
5. After the juice appears from the leaves, open the lid of the pan and fry for another 2 minutes.
6. Cool the contents of the pan and transfer to the egg pieces, stir.
7. Filling for delicious lush pie ready.

Sorrel and mushrooms

The pie with eggs, sorrel and mushrooms is very tasty. It can be eaten both cold and hot.

Products for filling:

• sorrel - 0.3 kg;
• three eggs;
• mushrooms - 0.1 kg;
• a bunch of green onions;
• salt and pepper to taste.

How to cook:

1. Boil eggs over medium heat and peel.
2. Wash the sorrel and place the leaves on a cutting board.
3. Cut the mushrooms into small pieces and fry in a frying pan with oil.
4. Chop finely fresh food, including greens.
5. Cool the mushrooms, mix everything in one bowl, add spices and salt.

Sorrel - unusual option for pies. Therefore, if you want to diversify usual menu, bake pies with sorrel. There are many recipes, both sweet and non-sweet. The baked goods turn out very fluffy and tender if you put a lot of filling in it.

No similar materials

Why do I love Russian cuisine so much? Here's to summer pies with sorrel! I was looking forward to the sorrel harvest at the dacha so I could bake some delicious sorrel pies. I couldn’t resist the first bunch and started cooking with one foot in the garden.

I won’t “raise” a long dough on sponge, but will knead a quick semi-laminated dough with dairy products and flour. I will make pies with a sweet sorrel filling. With sugar they turn out very juicy and incredibly tasty (in fact, this is the main secret juicy filling pies with sorrel). I'll take a couple of pies to the neighbors to try.

So, pies with sorrel in the oven...

First I take the ingredients for the test. My list includes flour, sour cream, milk, mayonnaise, butter, sugar, salt and baking soda. There is not as much as it might seem at first glance.

I will chop the butter into pieces with a knife. You need to defrost it slightly first.

I combine the butter with flour and dry ingredients. At this stage I take 2 full glasses of flour.

I grind it into crumbs with my hands.

I add sour cream, mayonnaise and milk - a little bit of everything.

I start kneading the dough. It should not stick to your hands. If you need more flour, I'll add it.

The end result is a soft semi-flaky dough. I put the dough in the freezer while the filling is prepared.

For the filling I will take fresh sorrel and sugar. The sorrel needs to be washed and dried.

Then chop, but do not crush.

Season with sugar.

Knead well with your hands.

I take the dough out of the freezer and immediately start shaping the pies. I divide the dough into balls. I dip them in flour.

I roll it into flat cakes.

I put it in the middle sweet filling with sorrel.

I make boat pies. While sculpting, I dip my hands in flour.

Grease the baking tray of the country oven butter. Preheat the oven to 200°C.

I bake sorrel pies in the oven for 30 minutes until golden brown.

Homemade country pies with sorrel are ready!

She took it to treat the neighbors.

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's why we unconsciously strive to enjoy sour sorrel, crunching it country garden bed or used for cooking.

It is rare to find such a valuable product on supermarket shelves. seasonal product. But you shouldn’t be upset, even if you don’t own 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 proud owner of a bag with this useful plant- feel free to choose a 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, the most 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 everything liquid ingredients. And, gradually adding a mixture of flour and yeast, get 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 until 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 baked goods from purchased test will always come to the rescue of housewives. Excellent results with minimum costs time.

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 simply must be decorated family lunch 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 pour 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 a well-heated vegetable oil. Golden crust 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. You'll lick your fingers!

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!

With the arrival of hot summer, the kitchen becomes lonely and empty, and no one huddles around the stove anymore, because there is no desire to bake first and then eat hot food.

So today we will study current question- sorrel filling for a pie, how to prepare it so as not to suffocate from the stuffiness and not get burned after baking. If we reveal the cooking methods later, then we’ll reveal the second secret right away - eat the treat when it’s cold, then you won’t have to run around with a burned tongue.

Many people don’t even notice this weed, and few people know that sorrel is the closest relative of buckwheat. Therefore, it, like cereals, contains the most useful microelements.

Vitamin C will raise the level of hemoglobin in the blood. Oxalic acid removes cholesterol and keeps our nerves and muscles in good shape. The large supply of ascorbic acid in the “miracle herb” copes well with the spring lack of vitamins.

The range of treatments with this plant is quite wide. Someone treats them gastrointestinal tract, some blood vessels, and for others it helps with bleeding and headaches.

There’s no need to break down now and run for sour grass and eat kilograms of it. There is a measure for everything. Its best use is in baking. Well, do you want to know how to make sorrel filling for a pie?

Filling with sorrel and onions

Ingredients

• — 200 g + -
• Green onions - 200 g + -
• — 3 pcs + -
• - to taste + -
• - to taste + -
• - 2 tbsp. + -

Preparing the filling with sorrel and onions

1. Heat a frying pan with oil over the fire. Wash the onion cold water, cut into small rings, sauté for a couple of minutes.
2. Wash the vitamin herb in cold water, remove the white roots, add to the onion, heat for about a minute.
3. Remove excess liquid from the filling. To do this, tilt the pan and use a spoon to squeeze out the greens and onions. For convenience, the sorrel and onions can be immediately transferred to another bowl.
4. Salt and pepper to your taste.
5. Boil the eggs, cool, peel, and grind into fine crumbs. Mix with herbs.

By the way, you can replace eggs with grated cheese, cottage cheese, mashed potatoes, boiled rice and now you have 4 new recipes for filling for sorrel pies.

Sweet sorrel filling

Sweet filling is not used as often as salty filling. But still she is quite good and pleasant.

Ingredients

• Sorrel – 300 g;
• Sugar – ¼-1/2 cup;
• Starch – 1-2 tsp.

How to make sweet sorrel pie filling

1. Wash fresh greens in cold water. We immediately throw out the bad leaves (if any), and cut off the white stems and roots from the good ones.
2. Add sugar, mix with your hands, press lightly and leave to soak in sugar for 15 minutes.
3. Drain the excess juice, squeeze lightly, add starch, mix.

As we can see, preparing such a “stuffing” is as easy as shelling pears!

For lovers of “complex” tastes, we recommend the following: add different fillers to the healthy sour grass. Apple (2 pcs.), kiwi (1 pc.), cherry plum (1 glass). Sorrel also goes well with a handful of raisins (preferably seedless), mint leaves, ground cardamom, and even a couple of rhubarb leaves won’t hurt.

Pies with such fillings will be irreplaceable in the summer. And it is very important that they can be eaten cold. A refreshing plus for hot summers.