If you have not tried pie with sorrel, be sure to make such a bake at home. Especially since it is completely unprofitable, especially if the sorrel grows on your plot.
The secret of juicy filling for pies with sorrel is simple enough. You just need to season the chopped fresh leaves with sugar, mash them up a little and fill the product with the mass. Incredibly piquant juicy taste of such a pie is sure to please you, although at first glance it may seem a bit unusual.
Pie with sorrel of puff yeast dough
Ingredients:
- ready-made puff yeast dough - 390 g;
- sorrel fresh - 260 g;
- egg small chicken - 1 piece;
- sand sugar - 150-170 g;
- Wheat flour - 30 g.
Preparation
A ready-made puff yeast dough should be taken out of the freezer for a while before the supposed preparation of the cake and allowed to thaw. During this time sorrel we sort, wash and spread on the towel to dry. Now we wash the sheets, get rid of the ponytails and cut them into small pieces.
From the defrosted dough we form two equal layers, having rolled out them a little on the dusty table, and we spread one of them on the bottom of the oiled form or a baking sheet. Sorrel we rub with sugar and immediately spread from the top. We cover the cake with the second layer, close and tear the edges, smear the surface of the product with a beaten chicken egg and place it for baking in a hot oven. It must be heated in advance to 185 degrees. Twenty minutes later, the pie will brown, and you can remove it from the oven. After the product has cooled slightly, cut it into slices and can try.
How to cook a delicious pie with sorrel - recipe from short pastry
Ingredients:
- wheat flour, sifted - 330 g;
- butter, peasant creamy - 185 g;
- baking powder - 10 g;
- fresh sorrel - 180-240 g;
- egg of medium size chicken - 1 pc .;
- granulated sugar - 90-120 g.
Preparation
Initially, we will prepare a short-dough. For this, we sift the flour into a bowl, add a little sugar (about a tablespoon with a slide), pour the baking powder into it and add the chicken egg and the creamy peasant butter. Thoroughly and hastily we mix everything and divide the received dough into two unequal portions. The smaller of them is placed in the freezer, and the larger one is placed on the shelf of the refrigerator, putting it first in the bag.
Beginning the design of the pie, distribute most of the short pastry on the bottom of the oily form for baking, forming not too high borts. Pre-rinsed, dried and chopped medium-sized sorrel mix with the remaining sugar, spread in the form on the dough and evenly distributed throughout the surface. We take out the frozen dough from the freezer and rub it on a large grater, distributing the shavings over the sorrel.
Now it remains only to bake a sand pie in a preheated oven. To do this, heat it to a temperature of 185 degrees and keep it in the product for about thirty minutes or until the desired rudeness.
Puff pastry with sorrel and cheese
Ingredients:
- ready-made puff yeast dough - 490 g;
- sorrel fresh - 290 g;
- soft cheese - 210 g;
- egg small chicken - 1 piece;
- granulated sugar - 15 g;
- Wheat flour - 30 g.
Preparation
In this case, the filling with sorrel, we complement the cheese. It is better if it is any soft cheese that you just need to mash with a fork and add to the sliced and sugar-mixed sorrel. But if there is not one, you can rub into the pie filling and a harder grade of the product.
Puff dough cut into two equal parts and each slightly rolled out. One of them we put in the form for baking, having smeared it preliminary by oil, and we spread from above the prepared stuffing. We cover with the second rolled out layer, we protect the edges, we smear the product with a little beaten egg and make a few incisions with the help of a sharp knife.
To bake the cake we place it for ten minutes in a preheated oven to 210 degrees, after which the heat is reduced to 185 degrees and we stand the product until it is ready and the desired degree of rosy color.