Home → Blanks Pies and pies with sorrel: the best recipes, secrets of the juicy filling. How to make a pie with sorrel aspic, from puff pastry, yeast dough, shortbread dough and kefir in the oven? Pies with sorrel: recipes How to make a pie with sorrel in the oven

Pies and pies with sorrel: the best recipes, secrets of the juicy filling. How to make a pie with sorrel aspic, from puff pastry, yeast dough, shortbread dough and kefir in the oven? Pies with sorrel: recipes How to make a pie with sorrel in the oven

The height of the sorrel season literally obliges you to prepare dishes with this edible and very healthy plant. Oblong leaves with a pronounced sourness are added not only to the familiar to everyone - baked goods are also equally popular. So, today we are forming a sweet pie with sorrel on a simple sour cream dough. The recipe does not require yeast or long-term proofing - the product is prepared quickly and easily, and it turns out great!

Sour sorrel is incredibly transformed in sweet baked goods and becomes a unique component of the filling. And coupled with aromatic cinnamon, it can dramatically change the attitude of skeptical eaters.

Ingredients:

For the test:

sour cream - 200 g;
sugar - 100 g;
butter - 100 g;
baking powder - 1 teaspoon;
flour - approximately 350 g.

For the filling:

sorrel - 300 g;
sugar - 100 g (or to taste);
ground cinnamon - 1⁄2 teaspoon;
potato starch - 2 teaspoons.

Sorrel pie recipe with photo

How to make sweet sorrel pie

After removing the butter from the refrigerator in advance and allowing it to melt, rub it with the sugar with a fork. We achieve a uniform creamy consistency.
Mix most of the flour (about 250 g) with baking powder and add to the butter mixture. Rub with your fingers until fine crumbs.
Add sour cream, stir.
Add flour little by little and knead a soft, non-sticky dough (if necessary, increase the amount of flour). Wrap the flour ball in cling film and put it in the refrigerator for half an hour.
Let's prepare the filling. Wash the sorrel bunches thoroughly, getting rid of soil and other contaminants. After shaking off any drops of water, place the greens on a kitchen towel and dry. We cut clean and dry leaves crosswise into thin “shreds” and place them in a bowl.
Mix sugar with cinnamon, add sorrel. If you want to preserve the characteristic sorrel sourness, the amount of granulated sugar can be reduced.
Add half the starch (1 teaspoon), mix the mass. At first glance, it may seem that there is too much filling, but it is worth considering that when baked, the sorrel will greatly decrease in volume, so you should not save the main component.
Divide the chilled dough into two parts (making one slightly larger than the other). Roll out the larger lump into a flat cake about 5 mm thick and transfer it to the mold. We compact the dough along the bottom and press it against the walls, forming a side (in this example, the diameter of the container is 26 cm). To be on the safe side, you can first line the pan with parchment.
Sprinkle the base of the pie with the remaining starch and rub lightly.
Next we spread the sorrel mass. Distribute evenly.
Roll out the remaining dough into a circle slightly smaller than the diameter of the mold and place it on a layer of sorrel. We bend the flour sides to the filling and fasten them to the edges of the flatbread. If desired, brush the surface of the pie with beaten egg, do not forget to make several punctures with a fork.
Bake the sorrel pie in an oven preheated to 180 degrees for about 40 minutes.
After cooling completely and removing from the mold, cut the pastries into portions and serve with tea.

Sweet pie with sorrel is ready! Enjoy your tea!

Greens are the first to appear on the shelves of markets and shops. It is with this, and not with berries and fruits, that the new harvest season opens. Sorrel is the first spring green and a healthy component of soups, main courses and...baked goods. What many people don’t even suspect, so perhaps the recipe for sorrel pie will be a discovery for some housewives.

Dessert and savory, on a puff pastry, poured, biscuit, yeast base and shortcrust pastry there can be a pie with sorrel. Below are some interesting and very tasty options: from classics made with yeast to recipes made with store-bought puff pastry for novice housewives.

From puff pastry

A pie with sorrel made from puff pastry can be called a pastry for lazy people, since you don’t need to bother with preparing the base (you can buy it in the store), and choose the filling either exclusively from sorrel or in combination with other ingredients, sweet or not.

Recipe list of products:

500 g puff pastry (preferably yeast dough);
400 g sorrel;
50 g butter;
1 egg;
30 ml milk;
70 g crushed peanuts.

Baking step by step:

Let the two layers of dough lie in the room on the table for a while to make them easier to work with;
Stew prepared (washed and chopped) green sorrel with a piece of butter. It can be seasoned with salt and pepper if desired (if it is not a dessert) or, conversely, added sugar;
Form the pie: place one layer of puff pastry on the bottom and sides, place the filling on it. Brush the edges with egg beaten with milk (this way the dough will stick together better), cover the top with another piece of dough, pinch the edges;
Make a couple of pricks with a fork, go over the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The average duration of this process is 20 minutes.

Yeast dough recipe

Pies with sorrel made from yeast dough are a classic of country cooking. They are baked as whole large pies or small pies, which are so convenient for children to eat. Greens in the filling are often combined with rhubarb or sweet apples.

To bake yeast pie with sorrel you need:

225 ml milk;
75 g sugar;
11 g dry instant yeast;
1 egg;
120 g butter;
500 g flour;
500 g sorrel.

Baking order:

Pour together crystalline sugar and dry instant yeast, add lukewarm milk. Then add liquid, but not hot, oil and beat in a raw egg. Sift the required amount of flour and knead a soft, not tight dough, which should be kept warm for about 45 minutes;
Stew clean and chopped sorrel with a small piece of butter and adding sugar to taste. The greens will darken and decrease several times in volume;
Line the pie pan with half the dough, put the filling on it, cover the top with the remaining dough, making a lattice out of it, and bake for a little less than an hour (45-50 minutes) at 190-200 degrees.

Quick pie with sorrel in the oven

This jellied pie with sorrel is rightfully considered the fastest baking option.

The cooking process is similar to baking charlotte, only sorrel greens are used as a filling instead of apples.

What is included in the pie:

5 eggs;
200 g sugar;
160 g wheat flour;
7 g baking powder;
200 g sorrel.

Baking steps:

Using an electric mixer, beat the eggs, adding sugar little by little, into a fluffy foamy mass. Then change the whisk to the dough attachment on the mixer and add flour and baking powder at low speed;
Place chopped sorrel on the bottom of a greased springform pan and pour biscuit dough on top. Cook at 180 degrees until the toothpick is dry.
Cooled baked goods can be dusted with powdered sugar.

With sorrel and cheese

Unsweetened pastries with a cheese and sardine filling are good either “out of the oven” or completely cooled. The salty taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe uses the following ingredients:

600 g ready-made puff pastry;
300 g fresh sorrel;
160 g of white cheese (brynza, Adyghe and others);
1 egg for brushing.

Progress of culinary processes:

Roll out a piece of puff pastry into a flat round cake on a floured table;
Mix chopped sorrel and cheese cut into small cubes together for the filling;
Place a mound of filling in the center of the flatbread. Pull the edges of the dough towards the center and pinch, leaving a hole in the middle.
The sorrel filling in pies always turns out to be quite juicy; therefore, to prevent the moisture evaporating during baking from tearing the dough base, corn/potato starch is added to it (usually in sweet dessert pies) or slits and holes are made to ensure free steam escape .
Brush the shaped pastry with the raw beaten egg and bake for 40 minutes until done. Temperature regime – 180 degrees.

With cottage cheese and sorrel

The well-known grated pie on shortcrust pastry can be baked with a filling not of jam, but of cottage cheese and sorrel. It will come out delicious and original in a new way.

List of necessary products;

100 g butter;
100 g sour cream;
2 eggs;
100 g sugar (50 g for the dough, 50 g for the filling);
350 g flour;
100 g cottage cheese;
200 g sorrel;
50 g potato or corn starch;
salt to taste.

Baking progress step by step:

Mix melted butter, sour cream, eggs beaten with sugar and flour and knead shortbread dough. Roll one part of it between two appropriately sized sheets of parchment into a flat cake, the size of which will cover the bottom and sides of the mold for the future pie, roll the other into a bun and wrap in film. Place both parts in the refrigerator for 20 minutes;
For the filling, mix cottage cheese, washed and chopped sorrel, sugar and starch. The amount of sugar can be adjusted to your taste;
Line the pan with frozen shortcrust pastry, trim off the excess. Place the curd-sorrel filling, and grate the remaining buns and dough scraps onto it through a grater with large holes;
Until readiness, which will be indicated by the appearance of the pie, bake at 170-180 degrees.

With sorrel and egg

The originality of this pastry lies not so much in the filling or forming method, but in the cooking method. The pie is prepared not in the oven, but in a pan on the stove.

The proportions of products in the dough and filling will be as follows:

200 g flour;
125 ml water;
4 chicken eggs (1 for the dough, 3 boiled for the filling);
150 g butter;
25 g pressed yeast;
1000 g sorrel.

Preparation:

Combine water, yeast, egg, 50 g butter, flour and knead the dough. Let it rise while the minced meat for filling the pie is being prepared;
Melt an additional 50 g of butter in a frying pan and simmer the washed and chopped sorrel leaves in it. Then press them through a sieve or puree them with a blender;
Roll out the dough into a rectangular cake, brush with sorrel puree, sprinkle with chopped boiled eggs, roll into a roll and close it in a ring;
Melt a little butter in a saucepan, put a ring in it and put on fire. When the pie is browned on one side, turn it over to the other. Add oil if necessary.

Sweet pie with sorrel

A simple, but at the same time unique recipe for a sweet pie filled with sorrel, on a yeast dough with a shortbread structure, will surprise you with its sweet and sour taste and will not leave anyone indifferent.

For the sand-yeast base and sorrel filling you need:

200 g butter;
400 g wheat flour;
125 ml drinking water;
15 g dry yeast;
10 g sugar;
3 g salt;
500 g fresh sorrel;
100 g crystal sugar;
10 g starch.

How to bake:

Heat the filtered water to a pleasantly warm, but not scalding, temperature. Pour sugar and dry yeast into it, stir until all the crystals dissolve and a cloudy liquid is obtained. Leave the yeast to revive;
Meanwhile, you need to turn soft butter along with a pinch of flour and room temperature butter into butter crumbs;
If the housewife decides to replace butter with margarine when kneading any dough, then salt does not need to be added, since it is present in this product in the required quantity. And, of course, you need to give preference only to high-quality margarine.
Pour yeast into the resulting crumbs, which by this time (after 10-15 minutes) will have time to come to life and foam. Quickly knead the dough, gather it into a bun, which is left to rise warm under a towel for 40 minutes;
The sorrel pie filling is prepared as follows: the green leaves are washed, dried, chopped into strips and placed in a suitable container. Then sprinkle everything with sugar and crumple it with your hands;
Having divided the suitable lump of dough equally, line the bottom of the mold (27 by 37 cm), sprinkle the surface with starch and distribute the filling. Cover the top of the filling with another layer of the remaining dough, pinch the edges and make holes for the unhindered escape of steam;
Now all that remains is to bake in the oven at 180 degrees. This will take about half an hour.

Since this greenery itself is quite juicy, all that remains to do during baking is to preserve this juiciness.

Only young sorrel leaves should be used. They are juicier and have less acid, which also has a bad effect on the body’s absorption of calcium;
Before putting greens into the pie or combining them with other filling ingredients, they need to be thoroughly crushed with your hands or stewed;
It wouldn’t hurt to add a little starch, which will bind moisture and prevent it from evaporating, drying out the filling.

With the arrival of summer, not berries and fruits, but greens, including sorrel, appear in supermarkets and markets. It is added to first and second courses, as well as baked goods, which many people don’t even realize. So the TOP 7 pie recipes with this filling are a real surprise for some housewives.

Yeast dough recipe
Sand sorrel pie
Quick recipe without yeast
Puff pastry recipe
How to make dessert tastier
The secret of the juicy filling

Yeast dough recipe

A classic country dish prepared in the form of a large pie or small pies to make it easier for children to eat. You can add sweet apples and rhubarb to the sorrel.
Components:
milk, 225 ml;
granulated sugar, 75 g;
dry instant yeast, 11 g;
egg;
butter, 120 g;
flour, 0.5 kg;
sorrel, 0.5 kg

Cooking plan:
First, mix sugar with yeast and pour in warm milk. Then add melted, but not hot, butter and a broken egg. Sift the flour, knead into a pliable dough, which takes 45 minutes in a warm room.
Wash and chop the sorrel, stew it with a piece of butter and sugar. The greens will begin to darken and significantly decrease in volume.
Line the pan with 1⁄2 of the base of the pie, put the filling there, cover with dough, making a “lattice” out of it and bake for 45-50 minutes at a temperature of 190-200 degrees.

Sand sorrel pie

The advantage of this base is that it is crumbly and has a special flavor.
Components:
200 g wheat flour;
4-5 tbsp. spoons of white granulated sugar;
300 g fresh sorrel;
a little starch;
80 g butter;
a pinch of salt;
chicken egg;
1 teaspoon baking powder
How to cook:
Baking powder and sugar, chicken egg, salt, and butter are added to the sifted flour.
All components are thoroughly ground, 2/3 of the mixture is placed in a special mold in a layer 0.5-1 cm thick.
Temporarily place the base in the refrigerator.
Clean and wash the greens and dry them.
Finely chop the finished greens, add 2-3 tbsp. spoons of granulated sugar and starch, mix everything.
The mold is taken out of the refrigerator, and the filling is placed on top of the dough.
The remaining part of the base is frozen a little to make it easier to rub later.
The frozen dough is grated on a large grater, and then the resulting mass is placed on sorrel.
Bake the treat in the oven for 15-20 minutes. 180 degrees.
You can cool it and take it to the table.

Sorrel open pie on kefir base

Components:
0.5 kg. shortcrust pastry;
1 glass of kefir;
4 chicken eggs;
200 g sorrel;
2 cups peas
Preparation:
A leveled sand base is placed at the bottom of the vessel, and neat edges are created. To prevent the dough from getting soggy, it is advisable to take it chilled or prepare it yourself.
Cover the base with special baking parchment.
Place all the peas on paper.
Place the pie in the oven at 200 degrees for 10 minutes.
Kefir and eggs are mixed in a blender.
Wash the sorrel, pick off the roots, finely chop the greens.
Take out the dough, remove the paper with peas.
Sprinkle the dough with herbs.
Pour the kefir-egg mixture on top.
Bake the pie for 30 minutes at 180 degrees.
This delicate dessert will please any gourmet. For piquancy, you can mix sorrel with a small amount of spinach.

Quick recipe without yeast

Components:
130 g flour;
2 eggs;
250 g sour cream;
250 g hard cheese;
150 g ham;
200 g fresh sorrel;
1⁄2 teaspoon of baking soda;
1⁄2 teaspoon salt
Preparation:
In a deep bowl, beat eggs, sour cream, sunflower oil, salt, baking soda until a homogeneous mass is formed.
Add sifted flour to the resulting mixture and stir occasionally.
Finally, add grated cheese, add herbs and ham, and mix everything thoroughly.
The baking sheet is treated with butter. Pour in the dough and preheat the oven to 175-180 degrees.
Bake for approximately 25 minutes.

Sorrel pie based on batter

Components:
0.5 cups granulated sugar;
butter, 100 g;
a glass of sour cream;
0.5 teaspoon of baking soda slaked with vinegar;
wheat flour, 2.5 cups
Sugar and flour, soda, and sour cream are added to soft butter. Stir the dough thoroughly, adding the remaining flour to it.
Divide the base into 2 parts of a larger and smaller size.
Cover the top of the pie with filling and pinch the edges.
Coat the dessert with egg for shine and place it in the oven at 200 degrees.
The dessert is cooked for 30-40 minutes until a golden crust appears.

Puff pastry recipe

Components:
0.5 kg. test;
0.5 kg. sorrel;
5 tbsp. spoons of sugar;
1.5 tbsp. spoons of potato starch;
chicken egg;
40 g margarine

Cooking:
Carefully wash the sorrel leaves and dry them with a paper napkin. Finely chop the greens and sprinkle with granulated sugar.
Grease a baking tray with margarine. Divide the dough in half. Roll out each of them so that it covers the mold and place one on the prepared dish.
The green filling is placed in an even layer on the base and sprinkled with potato starch.
The sorrel is covered with another part of the dough, greased with yolk and pierced throughout the entire area of the pie.
Bake in the oven for 25 minutes at 190 degrees.

Sweet sorrel pie in a slow cooker

Components:
200 g butter margarine;
150 g granulated sugar;
salt;
1 teaspoon of soda;
100 g kefir or fermented baked milk;
2.5 tbsp. spoons of flour;
1 bunch of sorrel;
6 tbsp. spoons of any jam to your taste;
2 tbsp. spoons of sugar for filling
Baking diagram:
Grind soft margarine and place it in a bowl.
Add fermented baked milk or kefir, slaked soda, sugar, salt, and mix these products.
Add flour to soften the base.
The dough is wrapped in a special film and placed in the freezer for 20 minutes.
Lubricate the multi-cooker bowl well.
Knead the base of the pie and divide it in half. The larger half is used to cover the bottom of the dish.
Spread a little jam over the dough.
Wash, dry, chop the sorrel and place it on the base.
Cover the filling with a second piece.
Cut the pie several times and bake.
Set the “Baking” mode and prepare the treat for 30 minutes.

How to make dessert tastier

To make baking with sorrel original, you can follow these tips:
1. Add new ingredients to the filling: raisins, walnuts, dried apricots. This will give the dish new flavors and reduce acidity.
2. Place apples and pears, peeled and seeded, cut into small slices into the pie.
3. Lemon zest and banana slices will perfectly complement the taste of the dessert.
4. Finely chop the sorrel, mix it with cinnamon and honey.
5. You can bake pies with frozen herbs.

The secret of the juicy filling

The contents of the pies can be salty or sweet and are filled with different types of dough. Taste indicators are important here.
In order for the filling to be truly tasty, you need to make sure you don’t make a mistake in choosing greens, if they don’t grow in your personal garden.
You can buy this sorrel:
1. With bright and rich colors.
2. Having a bright aroma with sourness, which can be noticed when the leaf is torn.
3. Dense and elastic.
4. No traces of harmful insects.
5. Not damp or moldy.
6. With whole leaves.
When purchasing greens in a factory container, buyers do not see misshapen or dried out leaves. So it’s better to choose bunches right away.

Baking recipes with sorrel.

Many people think that sorrel can be used to make borscht and soups. But this is not true at all. This plant produces very tasty and, most importantly, juicy pies and pies.

Baked goods prepared with sorrel filling always turn out juicy and have an amazing taste. Let's look at baking recipes where the filling is sorrel.

The secret of juicy filling for pies and pies with sorrel

The sorrel filling can be salty or sweet. You can also use a variety of doughs. It all depends on taste.

If you also decide to try to bake something with such a delicious filling, then you first need to know how to choose the right sorrel. But this is only if you do not grow it yourself.

What kind of sorrel can you buy:

If you decide to buy sorrel in a container, then you will not be able to detect dry and damaged leaves. Therefore, buy sorrel only in bunches.

Sorrel is a peculiar plant that decreases in volume after heat treatment. But this is not scary, because the filling itself from this plant turns out to be one of the most delicious.

If you decide to bake a pie with sorrel filling, you should know some cooking secrets:

Professional chefs say that sorrel should not be heated for very long.
It is advisable to cook sorrel in a container that has a protective coating, for example, ceramic or glass.
It is better to add some additional ingredients to the sorrel filling. This is necessary so that the filling does not turn out too sour.

We offer you a very juicy filling made from sorrel. Filling with sorrel leaves, onion and egg. To prepare it, take the following ingredients:

Sorrel with green onions – 1 bunch.
Egg – 2 pcs.
Pepper and salt to taste.

Cooking process:

Sort through the sorrel, wash it, process the stems, dry and cut the leaves.
Wash the green onions and chop them finely.
Fry the onion until transparent, add sorrel to it.
Turn off the heat and tilt the pan to drain the juices. You can even squeeze the sorrel a little.
Add seasonings.
Boil the eggs. Cool, peel, chop finely.
Add the eggs to the prepared sorrel and mix the mixture thoroughly.

The filling is ready.

Sweet sorrel filling for pies: recipes

This filling will take you a minimum of time and products. We offer you the following options for sweet filling; you just have to choose the most delicious one.

First recipe:

In order to prepare this filling, you must take:

Fresh sorrel (prepared in advance) – approximately 400 g
Sugar – 200 g

Cooking process:

Carefully sort the fresh sorrel greens (tear off the stems, remove damaged areas). Place in a colander and rinse thoroughly with warm running water.
Then shake off the leaves vigorously, place them on a board and finely chop them.
Place the chopped sorrel in an enamel saucepan, add sugar and mix the ingredients thoroughly with a spoon.

This filling is used by many cooks. And all because its preparation requires a minimum range of ingredients, which are processed in literally 5 minutes.

Second recipe:

To prepare the filling you need to take the following components:

Raisins – 60 g
Granulated sugar – 100 g
Ground cinnamon - on the tip of a knife
Sorrel – 2 bunches.

Cooking process:

Take sorrel with raisins. Rinse these components thoroughly.
Shake off excess moisture.
Chop the sorrel.
Add raisins with sugar and cinnamon to it.

All. The filling is ready!

Third recipe:

For the filling you should stock up on:

Sorrel leaves – 250 g
Sweet apples – 2 pcs.
Powdered sugar – 60 g
Fresh mint – 2 sprigs
Sugar – 1 tbsp
Vanilla - to taste
Reverem – 2 pcs.

Cooking process:

Wash the sorrel, dry it and chop it.
Rinse the rhubarb and remove the skin.
Cut the rhubarb into small pieces, add sugar and mash a little.
Add finely chopped apples to the filling, after peeling them.

Sorrel pie made from puff pastry: recipe

If you make a pie from sorrel and puff pastry, believe me, your guests will be satisfied. To prepare this recipe, take:

Puff pastry – 0.5 kg
Fresh sorrel – 0.5 kg
Sugar – 5 tbsp
Potato starch – 1.5 tbsp. l
Chicken egg – 1 pc.
Margarine – 40 g

Cooking process:

Wash the sorrel leaves thoroughly. Dry them with a paper towel. Finely chop and combine with sugar.
Grease a baking sheet with creamy margarine. Divide your dough into a couple of halves. Roll out each half to cover the pan. Place one half on a greased pan.
Spread the sorrel mixture evenly onto the dough. Sprinkle it with potato starch.
Place the other half of the dough on the sorrel mixture. Gently brush with yolk and pierce around the entire perimeter of the pie.
Bake in the oven at 190°C for 25 minutes.

Jellied pie with sorrel on kefir: recipe

The simplest recipe for making a pie with sorrel filling is a jellied pie, the main ingredient of which is kefir. On the Internet you can find a huge number of sour cream-based pies, but their dough is quite heavy.

Accordingly, we advise you to bake a pie using ordinary kefir for the dough. To prepare this pie, stock up on:

Fresh sorrel leaves - 3 bunches.
Salt – 1.5 tsp
Premium flour – 2 tbsp.
Low-fat kefir – 1.5 tbsp.
Ripper – 1 tsp
Chicken egg – 3 pcs. (2 pieces for filling).
Granulated sugar – 1 tbsp

Cooking process:

To prepare the filling, take sorrel. Pour boiling water over it, place in a colander to drain excess liquid, and then finely chop.
Boil the eggs, peel them and cut them into small cubes. Add salt and mix well with sorrel.
Combine eggs with salt. Add also sugar and kefir. You can use a mixer or blender for such purposes. Beat the dough until you get a homogeneous mass. Add vegetable oil to the dough.
Then stir in the flour and baking powder into the dough. You should get it liquid. Leave it for about 25 minutes.
Take a silicone mold. Alternate half the dough with the filling and the other half of the dough.
Place the pan in the oven and bake for about 40 minutes.

Pie with sorrel: recipe from yeast dough

For the test:

Flour – 500 g
Milk or water – 180 ml
Granulated sugar – 1 tbsp
Vegetable oil – 2 tbsp. l
Salt – 1 tsp
Dry yeast – 1 tsp

For the filling:

Sorrel – 2 bunches.
Eggs – 3 pcs.

Cooking process:

Mix all the ingredients you prepared for the dough. Knead the dough until it is soft. Leave it for 90 minutes. During this time it should come up 2 times.
Wash the sorrel thoroughly. Cut into thin strips.
Peel the onion. Cut it into cubes. Fry in vegetable oil and add sorrel.
Cut the boiled eggs into cubes.
Add a raw egg to the filling, salt it and mix well.
Make 2 cakes from the prepared dough (one slightly larger). Grease the mold with butter.
Place the larger flatbread on the baking sheet. Fold the edges over the sides of the mold. Place the filling on top.
Cover with the remaining dough, pinch the edges well and pierce the dough with a fork.
Bake your pie at 180°C until cooked through.

You will prepare the pie quickly and easily. In just an hour, your family and friends will be able to taste aromatic pastries. To prepare, stock up on the following ingredients:

Sorrel – 1 kg
Flour – 500 g
Butter and sugar – 250 g
Chicken egg – 3 pcs.
Baking soda – 1 tsp

Cooking process:

Add baking soda to the flour, sift the flour. Separate the yolks from the whites. Cut the butter into small pieces.
Place the yolks with butter and 1/5 of the sugar into the flour. Mix the ingredients well with your fingers to form a paste.
Slowly add the butter and eggs to the flour. Knead the shortbread dough, forming a ball and wrapping it in foil, keep in the cold for 1.5 hours.
Sort through the sorrel. Rinse with water. Dry and cut.
Roll out the resulting dough. Carefully transfer the dough to the pan, grease with oil, and make punctures throughout the dough.
Place the sorrel tightly on the dough. Set the oven to 180 degrees and bake the pie for 30 minutes.
Beat the egg whites and sugar thoroughly until fluffy.
Take the pie out and let it cool a little. Using a piping bag, spread the protein cream over the pie in any pattern, you can make it into a lattice.
Place the pie in the oven again and bake it for about 10 minutes.

The beauty of this pie is that you will spend a minimum of inexpensive ingredients on its preparation. The aroma of apples with the sourness of sorrel will give the pie a noble shade.

Don’t tell your family and friends what filling you used. Let them figure it out on their own.

To prepare, stock up on:

Low-fat kefir – 1 tbsp.
Wheat flour - 2.5 tbsp.
Dry yeast – 15 g
Sugar – 7 tbsp
Salt
Egg yolk – 1 pc.
Apples – 3 pcs.
Butter – 2 tbsp
Sorrel - 1 bunch.

Cooking process:

Heat the kefir, add yeast, flour, butter, sugar (2 tbsp) and salt.
Knead the dough thoroughly. You should get a springy mass, but not too tight.
Place the dough in a deep bowl, cover with a towel, and leave for 30 minutes.
Clean the sorrel thoroughly, dry it and chop it.
Wash the apples, peel them, cut into small cubes.
Place the apples in a saucepan and simmer for about 5 minutes. After this, add the sorrel mass and the rest of the sugar.
Divide the dough in half. Roll out the first part, place it on a baking sheet, put the filling on top (distribute it evenly and press it down a little).
Cover with remaining dough.
If you want the cake to be fluffy, let it sit for 30 minutes before baking. in a warm place.

Open pie with sorrel: recipe

Open sorrel pie is not only delicious, it also has a beautiful appearance that will make even someone who doesn’t like baking salivate. To prepare, take:

Sorrel – 2 bunches.
Sugar – 5 tbsp
Wheat flour – 13 tbsp
Milk – 250 ml
Baking soda - on the tip of a knife
Egg – 2 pcs.

Cooking process:

Trim the stems of the sorrel, wash the leaves thoroughly and dry.
Finely chop the leaves, put them aside for a while and make the dough.
Beat eggs into a bowl. Add baking soda and salt. Whisk the ingredients well.
Add warm milk and flour.
Mix everything so that no lumps form.
Pour the dough onto a baking sheet and place the filling on top.
Sprinkle the filling with sugar.
Spread butter, cut into small pieces, around the perimeter of the pie.
Preheat the oven to 180°C.
Bake the pie for about 25-30 minutes.

Quick pie with sorrel in the oven

There are a large number of pies that can be prepared quickly. We offer you an open pie with a very interesting filling. Stock up on these products:

Wheat flour – 130 g
Eggs – 2 pcs.
Sour cream – 250 g
Grated hard cheese – 250 g
Ham – 150 g
Fresh sorrel – 200 g
Baking soda – 0.5 tsp
Salt – 0.5 tsp

Cooking process:

Beat eggs with sour cream, vegetable oil, salt and baking soda in a bowl to obtain a homogeneous mass.
Add sifted flour to the resulting mixture, stirring constantly.
At the last moment, add the grated cheese, sorrel leaves and ham. Mix everything well.
Grease a baking sheet with creamy margarine. Pour in the dough. Heat the oven to 175-185°C.
Bake for approximately 25 minutes.

The pie filled with sorrel, jam and shortcrust pastry is very easy to prepare. But you will have to bake it in a slow cooker. To prepare, take the following products:

Cream margarine – 200 g
Sugar – 150 g
Salt.
Soda – 1 tsp
Kefir or fermented baked milk – 100 g
Flour - approximately 2.5 tbsp.
Sorrel – 1 bunch.
Any jam of your choice - 6 tbsp
Sugar – 2 tbsp (you will put it in the filling).

Cooking process:

Knead the dough. Grind soft margarine and place it in a container.
Add kefir or fermented baked milk, baking soda, sugar and salt to the margarine. Be sure to put out the soda. Mix these ingredients well.
Add flour to the dough base to make the dough soft.
Wrap the resulting dough in cling film and place in the freezer for 20 minutes.
Grease the multicooker bowl thoroughly.
Knead the dough, divide it into 2 different parts. Cover the bottom of the dish with the larger one.
Spread the dough with any jam.
Wash the sorrel, dry it, chop it. Place on the dough.
Stretch the second piece of dough and cover the filling with it.
Make several cuts on top of the pie and set the pie to cook.
Set the “Bake” function and bake the cake for 30 minutes.

If you love goat cheese, then you will definitely love this pie. For him, stock up on the following products:

Yeast dough (preferably store-bought puff pastry) – 1 pack.
Peeled sorrel – 250 g
Goat cheese – 150 g
Chicken egg – 1 pc.

Cooking process:

Thaw the finished dough according to the instructions on the package.
Wash the sorrel leaves well, cut off the stems, dry, chop and add cheese to it.
Roll out half the dough and place it on the pan. Place sorrel filling on it.
Roll out the remaining dough, cover the sorrel filling with it, and pinch the edges.
To get a beautiful crust, brush the pie with yolk. Also make small cuts in some places on the pie.
Place the semi-finished pie in the oven for 30 minutes. bake.
First 10 min. bake at 200°C temperature. Then reduce the temperature to 180°C and bake for another 10 minutes.

You will definitely like this pie if you are a fan of prunes. So, you need to take:

Cottage cheese – 250 g
Low-fat kefir – 1/2 tbsp.
Chicken egg – 2 pcs.
Granulated sugar – 4 tbsp
Vegetable oil – 65 g
Flour – 1 tbsp.
Sorrel – 1 bunch.
Cheese – 70 g
Prunes – 70 g
Nuts (to taste).

Cooking process:

Beat sugar with eggs. Pour kefir into them and add cottage cheese. Continue whisking until you get a homogeneous mixture.
Add baking soda. Also add vegetable oil, flour and knead the dough, which is not very thick.
Wash the sorrel and prunes. Cut the ingredients into pieces. Grate the cheese and chop the nuts. Pour all these ingredients into the dough.
Place the resulting dough in the mold and bake the cake for 20 minutes. at 180°C.

Pies with sorrel and egg

This pie is more like a cookie. You can prepare it if you have unexpected guests. Stock up on the following components:

Chicken egg – 2 pcs.
Margarine – 200 g
Flour – 2 tbsp
Vanilla sugar.
Baking soda – 0.5 tsp
Sorrel – 200 g
Apples – 2 pcs.
Sugar – 5 tbsp

Peel the apples and chop them finely.
Wash the sorrel, dry it and finely chop it.
Add sugar to the filling.

Cooking process:

Take all the ingredients for the dough and knead it.
Separate a third of your dough and place in the freezer for 25 minutes.
Roll out the dough, place it on a baking sheet and make small sides.
Place the filling on the dough.
Grate the dough from the refrigerator and bake with the filling for 35 minutes.

Pies with sorrel: recipe from yeast dough

You can make a wide variety of pies from yeast dough. But you've probably never tried pies filled with sorrel. To prepare them, take:

Flour – 350 g
Whey – 200 g
Granulated sugar – 4 tsp
Yeast – 35 g
Butter – 75 g
Manka – 75 g
Hard cheese – 250 g
Sorrel – 1 bunch.

Cooking process:

Dissolve yeast in slightly warmed whey. Add sugar and a small amount of flour to it. Place the resulting mixture in a warm place until a “cap” forms.
Pour the resulting dough into flour. Add salt with semolina and butter (soften it in advance).
Knead the dough, not elastic. Place in a bowl, cover with film and set aside until your dough rises.
Grate the cheese. Chop the sorrel and fry in a frying pan with butter.
Divide the dough into a couple of different parts. Roll out the larger one into a circle.
Place grated cheese on top of the dough.
Roll out the remaining dough and place sorrel on it. Transfer it to a large layer of dough, and roll both layers into a roll.
Cut the resulting roll into 2 cm pieces. You will get mini buns. Place them on baking paper so that there is a small distance between them. Leave for 30 minutes.
As soon as the buns are ready, sprinkle them with cheese and place in an oven preheated to 180°C for 30 minutes. for baking.

Fried sweet sorrel pies

Do you want to treat yourself and your family to delicious pies? Then prepare our recipe, because it is not only very tasty, but also easy to prepare. To prepare pies you need to stock up on:

Sifted flour – 400 g
Kefir 2.5% – 250 ml
Butter – 40 g
Baking powder – 5 g
Chicken egg – 1 pc.
Sugar – 30 g
Salt - a pinch
Vegetable oil
Sorrel – 130 g
Sugar – 130 g

Cooking process:

Add sugar with salt, baking powder, melted butter, and egg to kefir. Mix everything well.
Add flour to these ingredients to make a soft dough.
Wash the sorrel. Cut it into small pieces. Add sugar.
Roll out the dough. Make small cakes and place the filling in the middle of each.
Make the pies in this way and fry them in a frying pan on both sides until cooked.

Rhubarb is a healthy plant that is usually added to cooking. Prepare your family puff pastries with an amazing filling - sorrel with added rhubarb. The following ingredients will help you prepare these puff pastries:

Puff pastry (ready) – 0.5 kg
Sorrel – 1 bunch.
Butter – 2 tbsp
Brown sugar (you can replace it with plain sugar) – 3 tbsp
Breadcrumbs – 3 tbsp
Yolk – 1 pc.
Natural honey – 0.5 tbsp
Lemon zest.

Cooking process:

Chop the sorrel and fry it in butter.
Roll out the dough. Divide it into 8 small rectangles.
Sprinkle breadcrumbs and zest onto the edge of one piece. Place sorrel filling and sugar on top.
Brush the edges of the dough with water, fold it in half and press the edges with a fork. Do this with each piece of dough.
Brush the puff pastries with whipped yolk and honey.
Place in the oven at 180°C and bake the puff pastries for 25 minutes.

We hope you will definitely like our recipes!

Video: How to quickly prepare a pie filled with sorrel?

With the appearance of the first leaves of sorrel, you want to cook something spring-like, for example, kholodnik, or even try to make a big and tasty pie. In addition to the fact that it is very tasty, sorrel also enriches our body with essential vitamins. You can use any dough for the pie, but it’s better to make your own yeast or curd dough. Be sure to add starch to the filling. It will make it more viscous. To prevent the bottom crust of the dough from becoming soggy during baking, the surface of the dough is sprinkled with breadcrumbs. They absorb excess moisture. Treat yourself and your loved ones to such unusual pastries!

Products:

Wheat flour – 400 g

Granulated sugar – 5 tbsp. spoons

Butter – 60 g

Refined sunflower oil – 2 tbsp. spoons

Milk – 170 ml

Fresh pressed yeast – 25 g

Sour cream – 2 tbsp. spoons

Fresh sorrel – 300 g

Granulated sugar – 2 tbsp. spoons

Potato starch – 1 tbsp. spoon

Ground crackers - 1.5 tbsp. spoons

For lubrication:

Chicken eggs – 1 pc.

Prepare all the necessary ingredients.

Crumble the yeast into a small container, pour in half the milk heated to a temperature of 35 degrees, add 1 teaspoon of sugar and stir well. Place the dough in a warm place for 20–30 minutes. When a fluffy cap appears, which even begins to fall off slightly, the dough is ready.

Pour the dough, sour cream, the remaining warm milk into a large bowl (taking into account that the dough will increase in volume by 2-3 times) and add sugar and salt.

Stir the mixture well until the sugar and salt are completely dissolved.

Add half the sifted flour in portions and knead.

Add melted and cooled butter and sunflower oil.

Mix everything and, adding the remaining flour, knead the dough. The amount of flour is approximate and depends on the quality of the ingredients used and the moisture content of the flour itself. Perhaps you will need a little more or a little less. The end of the kneading is determined by consistency. The dough should be soft, knead until smooth, not stick to your hands and easily come off the walls of the dish (knead for at least 10 minutes). Cover the container with the dough with cling film, covering it not very tightly (the dough should “breathe”).

Place the dishes in a warm place for 2–2.5 hours for fermentation. The dough should double in volume. During fermentation, the dough must be kneaded once and allowed to rise again.

Carefully sort out the young sorrel leaves, rinse and dry with a napkin, and then finely chop.

Place the sorrel in a bowl, add sugar and sifted starch.

Mix the mixture well.

Separate ⅔ of the dough, roll out into a thin layer, place in a greased container and lightly level so that the thickness of the dough is uniform.

Sprinkle the surface of the dough with breadcrumbs.

Place the filling on top of the crackers.

Roll out the top (thinner) layer from the remaining dough, cover the pie with it and pinch the edges of the layers. Leave the dough to proof for 20–30 minutes, and then brush the pie with egg, prick it with the tip of a knife in several places and place a dough strand on the pie like a border.

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