Such a useful product like sorrel is often deprived of the attention of culinary specialists, after all, how do we prepare it? Well, in borsch, well, a maximum in salad, but in fact there is so much vitamin A, potassium, iron. Urgently correct this injustice and prepare unusual pies with sorrel.
Recipe for pirozhki with sorrel of puff-baked yeast dough
Although it takes a lot of time for such a dough, it's worth it. Soft, crumbly and soft, it can be used for pies and pies with any salt filling.
Ingredients:
- Adyghe cheese - 200 g;
- egg - 6 pieces;
- water 225 ml;
- milk - 150 ml;
- sorrel - 400 g;
- butter - 600 g;
- acetic acid 70% - 5 ml;
- flour - 975 g;
- salt - 10 g.
Preparation
Salt and vinegar are bred until dissolved in cold water, necessarily cold. 3 whisk eggs and mix with water until homogeneity, and also sift through half of the flour, mix it. Next is again cold milk, now mix the dough with it, and then another 300 grams of the remaining flour and knead the dough, it should rest in the refrigerator for about half an hour. Now it is the turn of the oil, it should not be very mild, but not only from the refrigerator. Sift into it the remains of flour and mix it so that it is distributed evenly, to the uniformity of the mass, we also leave it in the cold to rest for about 25 minutes.
The dough is already rested, we take it out and roll it into a rectangle, only it needs to be done so that the edges are slightly thinner than the middle of the layer. At this very middle we lay out the cooled oil, and wrap the edges on both sides with an envelope. Slightly roll out from the center to the edges and clean in the refrigerator. We take it out, carefully roll it out and fold it three times, also with an envelope. Such manipulations are carried out only 3 times.
In the meantime, the dough is in the fridge, we prepare the filling. Sorrel carefully and dry it, eggs boiled hard, grind the cheese, it is possible on the grater. We cut the leaves finely, as we can, because the smaller the pieces, the more the filling will fit in one patty, the eggs can be cut into cubes. We mix everything, but do not salt. Firstly, because the cheese is salty enough, and secondly, if you add salt, the sorrel will give the juice and the filling will turn into a liquid.
Ready dough can be cut into several strips and roll out each separately, so it will be more convenient. Roll out and cut into squares, put the filling in the center of each such square and fix the edges, you can use a rectangle, you can triangle it to anyone who likes it, the main thing is that the edges are tightly glued, otherwise the baking can get out when baking. When the pies are pasted, put them on a sheet and grease with a beaten egg. Oven heat up to 200 degrees and oven for about 25 minutes.
Sweet pies with sorrel from puff yeast dough
Sorrel is often perceived as a member of salty foods: borsch, pie, salad ... But it turns out with it you can cook and sweet stuffing for pies. Why not? Sorrel is sour, we balance its taste with sugar and get a wonderful summer, easy stuffing.
Ingredients:
- dough puff yeast - 500 g;
- sorrel - 400 g;
- egg - 1 piece;
- sugar.
Preparation
Sorrel for such a filling should be dry and clean. Thick legs it is removed, tk. they are much stiffer and more sour than leaves. If the leaves are large, then first cut along, and then shred across the stripes 1 cm wide.
Dough rolled into a rectangle, so it was more convenient to cut into squares. For each square we put sugar, on top of sorrel, if done on the contrary, then sorrel will let the juice and pies will be as raw. For the same reason, sorrel is not mixed with sugar immediately. The edges are tampered with a fork, you just have to go through the teeth on the edge of the patty on the table. Lubricate the top of the patties with a beaten egg and bake until it blushes, the temperature in this case is not important.