With this juicy and pleasant-tasting herb. Pies with sorrel turn out very appetizing and just beg to be put into your mouth.

Pies based on yeast dough

This recipe for pies with sorrel can be taken into account by beginners or those who don’t have much free time. This method makes it possible to quickly and in a short time get yeast dough.

What you will need:

• sour cream – 1 tbsp;
• 2 fresh eggs;
• kefir - 1 glass;
• 1 tsp salt and 1 tsp. soda;
• sugar – 4.5 tbsp;
• flour - 3 cups;
• a large bunch of recently picked sorrel.

Cooking steps:

1. To bring to life the recipe for such pies with sorrel, you need to break the eggs into kefir and add 1 tsp. sugar, salt and soda.
2. Add sour cream, ensure consistency is uniform and add flour.
3. Knead the dough; it will be too viscous and will stick to your hands. Using flour when working with it, the result will be the way it should be.
4. Sort out the sorrel, wash and chop. Fill with the remaining amount of sugar.
5. Dust your palm with flour, and with the other hand, spread a piece of dough over it, forming it into a flat cake.
6. Place 1-2 tablespoons of filling and seal the edges.
7. Cover the bottom of the frying pan, hot with vegetable oil, with pies and fry on both sides until cooked.
8. After this, you can transfer the fried sorrel pies to a paper towel to remove excess fat and serve.

Puff pastry pies

This recipe for pies with sorrel is for the lazy, because now there is no need to prepare puff pastry, you can buy it in any supermarket. The puff pastries will ripen quite quickly, and how much happiness will be on the faces of those who are lucky enough to try them!

What you will need:

• 0.5 packs of puff pastry;
• a good bunch of freshly picked sorrel;
• granulated sugar in the amount of 1 tbsp;
• butter - 30 g;
• starch - 10 g;
• egg or 1 yolk for greasing.

Cooking steps:

• To get pies with fresh sorrel according to this recipe, you need to let the dough defrost, and in the meantime, sort out the sorrel, rinse, chop and fill with sugar.
• Cut the dough layer into 4 identical rectangles. All available filling should be divided into 4 parts.
• Distribute it among the layers, but try to apply it on the left side, since it is planned to cover it with the right. In this case, three cuts should be made on the right side at a distance of approximately 1.5 cm from each other.
• Place a tiny piece of butter on top of a pile of filling and sprinkle with a quarter of a teaspoon of starch.
• Cover the filling with the second free part of the dough and carefully pinch the edges.
• Place on a baking sheet lined with parchment paper, brush with egg and place in an oven preheated to 200 C for a quarter of an hour.
• That's it, the puff pastries are ready.

Hi all!

You've come to a blog that has a lot of delicious recipes. And today we’ll talk about one of them. Because we will make pies with sorrel. During sorrel season, some people don’t know what to do with it. Sorrel is actually a weed. For many, it grows just like that. And many people’s imagination doesn’t go any further. Therefore, this article is written to show you how to utilize this delicious plant with the help of excellent recipes.

In the article you can expect:

The sorrel filling is fantastic. This is probably one of the juicy herbs that can be stuffed into the filling. This plant can be an excellent alternative to spinach. After all, spinach is an expensive product. Even some types of sorrel are called spinach sorrel. As a result, we received very tasty and juicy pies with sweet and sour filling. It will blow your mind, I assure you.

Sweet sorrel filling: no secrets

Before we start preparing the pies, I would like to start by taking you through the process of preparing the wonderful filling. Because our plant is very juicy, the product will turn out the same. Let's consider one of the options.

You will need 2-3 large bunches of sorrel. It needs to be washed first. We wash each leaf under running water on both sides. Therefore, you need to remove the thick stems and leave the leaves themselves. I do this because the leg is much tougher and more sour. It seems to me that it would not be very pleasant to have such surprises in the pies.

If you still decide to use the legs, then you need to boil them separately from the leaves. To make them softer and less sour.

Now we chop the plant. First cut lengthwise and then crosswise. Cut into slices 1 centimeter wide. You can be more subtle.

Pour boiling water over all this wealth of vitamins. The leaves immediately begin to fade. They are very gentle.

Let's stir it up a little. And you need to drain the water immediately. We express as much water as possible. Sorrel has decreased in volume.

If after decanting there is water left, then squeeze the plant additionally. There should be no liquid in the filling. Otherwise, the pies will fall apart and the juice will leak onto the baking sheet. And they will burn.

That's all. The filling is ready for further preparation. If you have ready-made dough, you can immediately start making pies. In previous posts I discussed the topic of secrets.

Delicious fried pies with sorrel: the dough will be yeast-free

The plant used shrinks very much during heat treatment. Therefore, do not look at the original volume. It takes longer to prepare yeast dough, so we will use kefir as a base. And we'll fry pies.

You mean that with this filling you can make it with either puff pastry or yeast dough.

We will need:

• Fresh or frozen sorrel - 600 grams
• Kefir (3.2%) - 300 milliliters
• Flour - 350 grams
• Vegetable oil - 4 tablespoons (in dough)
• Salt, sugar - 1 teaspoon each
• Sugar for 1 pie - 1 teaspoon
• Baking soda (or baking powder) - also 1 teaspoon

As you can see from the list of products, I do not use eggs for the dough. I did this consciously. Because they make its structure heavier. And we need it to be as fluffy as possible. Some recipes recommend adding eggs when the pies are fried. But I advise you not to add it anyway. See for yourself, it's all optional. You can drive in an egg.

Cooking steps:

1. Let's start with preparing the filling. As mentioned earlier, the plant greatly decreases in volume after heat treatment. First of all, wash the sorrel thoroughly. We get rid of the hard legs, leaving only the leaves. Now we cut it not very finely.

2. What then you ask? And then we pour boiling water over these leaves. Literally for 30 seconds. So to speak, so that they boil a little. And after we drain the water, you will clearly see how the volume has decreased significantly. Once drained, it is advisable to squeeze it with your hands to get rid of excess moisture. In this case, we have enough filling for 5-6 pies. We'll put in half a tablespoon.

The leaves themselves are moist and juicy. And we don’t need additional liquid inside the pie.

Test preparation

3. First, mix kefir with vegetable oil. Then add salt, sugar and soda. Mix again.

4. Next, sift the flour and knead the dough. It should be quite soft and should not stick to your hands. The dough should knead easily. So that it doesn't turn out tight. The weight indicated in the list of ingredients is approximate.

Remember! In any recipe, the weight of flour is always indicated as an approximate weight. You can add flour to the batter. But it’s no longer possible to add moisture to the pebble.

5. Once you have finished kneading, let the dough rest for 15 minutes. Cover the bowl with a towel or cling film.

6. Little remains to be done. Make and bake pies. Tear off small pieces from the dough. You can determine the size as you wish. Just remember that the pies will expand in size as they bake.

7. Knead each ball with your hands or roll it into a circle with a rolling pin. And add sorrel filling about half a tablespoon. I used to say that the filling was sweet. And it is at this stage that we add a teaspoon of sugar directly to the center of the circle. After that, add the filling.

8. And stick the filling inside the pie, like a dumpling.

9. All that remains is to bake the pies. And we will bake by frying. For this we need a frying pan. Pour enough vegetable oil so that the layer is approximately 1/3-1/2 the height of the pie.

The basic rule for frying pies, potatoes, or cutlets is that the oil must be well heated. Never put food in cold oil.

Well, put the pies in a frying pan and fry on both sides until golden brown. 3 minutes on each side is enough.

Which fire to choose for heating? The maximum is needed, they will burn out quickly. The inside will not be baked. fire should be 60% of maximum. About a little above average.

10. Pies with sorrel are ready. You have clearly seen how you can prepare delicious sweet pies at home.

In fact, there are many filling options. It can be sweet or regular. And I was interested in Vladimir’s recipe. In the article, he shows how you can bake finger pies with apples. In this recipe, he breaks down the sweet filling.

Sweet pies with sorrel on yeast dough: step-by-step recipe with photos

The second method, which produces very tasty and airy pies from childhood. In this recipe we will not soak the plant in boiling water. You will also learn the secret of making dough with yeast so that the pies are airy.

Ingredients:

For the test

• Flour - 400 grams
• Sugar - 50 grams (2 heaped tablespoons)
• Chicken egg - 1 piece
• Natural yogurt without fillers - 125 grams
• Yeast - 1 teaspoon (5 grams)
• Milk - 125 grams (This is an approximate amount, because flour varies)
• Salt - 1/2 teaspoon.
• Melted butter - 30 grams
• Vegetable oil - 30 grams

For the filling (it all depends on the amount of dough)

• Sorrel
• Sugar

Cooking process:

1. Let's start with the dough, or rather with the dough (yeast dough). Take a cup. Pour 50 grams of lukewarm water into it. Throw in yeast, 2 teaspoons of flour, a little sugar, literally half a teaspoon. Mix everything well until smooth so that there are no lumps. And put in a warm place for 15 minutes.

If the yeast is alive, then during this time it will have time to wake up and produce a foamy head. If suddenly there are no foam caps, then they need to be replaced.

2. Meanwhile, sift the flour. Add sugar to it. Beat in the egg here. Pour out the yogurt. Next, mix everything. We do this with our hands or a spoon.

3. Now add our yeast baltushka. In 15 minutes a foam formed. And stir again.

4. Then we will add milk in portions. And we will add until we have no dry flour left at all, i.e. everything will be wet. The dough should not be thick, of medium consistency, and quite soft. So gradually add milk and stir well each time. As a result, you should get a soft dough that will hold its shape well.

After kneading, cover the dough with a plate, towel or cling film. Leave for 20 minutes in a warm place. During this time, the flour will have time to absorb all the moisture, forming gluten. And the dough will be easier to knead.

5. After 20 minutes, add salt to the dough. Then we will beat in the oil mixture. It includes melted butter and vegetable oil.

You can take separately, both creamy and sunflower. Or you can even use margarine. This is optional.

Add the oil mixture in small portions. Add the next portion until the previous one is completely absorbed. And at the same time the dough is kneaded.

Preparing the dough for further fermentation

6. Then knead the dough thoroughly on the table in order to drive as much oxygen into the dough as possible. Along the way, it will stretch and become wrinkled. As a result, the gluten threads will stretch. The dough will be more durable. It will better retain the carbon dioxide that will be formed as a result of fermentation.

Pull the dough and fold it. Then you turn it over. We repeat. And so preferably for 10-15 minutes.

7. The result is a soft, fairly sticky dough. Place the ball in a bowl and level the surface. Cover with film and leave in a warm place to ferment. During the fermentation process, the dough needs to be pulled and folded several times, as we do above on the table. This is done in order to develop gluten well. In turn, it will affect the quality of the finished dough.

If the dough is too sticky, you can grease your hands with water or vegetable oil. Better of course with oil.

8. The dough has risen a little. We begin to grab from the edges and drag to the opposite wall. And so on in a circle. Finally, fold it in half and turn it over.

If you follow the rule and theory, then you need to do 4-5 such additions every 45 minutes. In practice, it turns out to be about 2-3 such additions. And you can do it not exactly after 45 minutes, but as the dough fits. When the dough has approximately doubled in size, make folds.

Forming dough balls

9. After all the manipulations, place the risen dough on the table. And cut into portions. Place the dough carefully. It is advisable not to pull it too hard.

10. Divide into portions, depending on what kind of pies we want to get. The dough is quite sticky, so we coat our hands in flour. It turned out to be 18 pieces.

11. Then the lumps of dough need to be rounded. We do it this way: fold the dough towards the center of the ball until the outer surface is stretched. I pinch the edges. And I roll up. The result is a smooth ball. And thus we roll up the remaining pieces.

Once everything is done, cover the balls with film and leave them alone for 5-7 minutes. During this time, the gluten will relax and the dough will be easier to roll out.

Making pies

12. While the dough is resting, wash and chop the sorrel. By this time the plant should be dry and clean. This time we will not soak sorrel in boiling water. Take the ball and roll it into a flat cake. We will not mix the plant with sugar. We will separately add sugar and sorrel to the pie.

If you mix sugar and sorrel in advance, the grass will give juice. And the filling will become wet.

Roll out thin enough. Place a teaspoon of sugar in the center of the cake. Then we put in the sorrel. First, twist it in your hands, forming a lump. The most difficult thing is to mold the central edges together. And then it’s easier. We mold it like a dumpling.

13. Place the molded pies on a baking sheet covered with food paper. And cover them with film. And leave them for 30-40 minutes. The picture below is after time has passed.

14. Then, 5-7 minutes before baking, brush them with beaten egg. And place in a preheated oven at 180 degrees until browned.

Please note that baking temperature is not absolute. Focus on your oven. You can bake at a lower or higher temperature.

The pies are ready. Bon appetit!

Frying pies in a frying pan: detailed video

I want to show another example where yeast dough is also used. At the same time, we will cook in a frying pan. It turns out just as delicious.

Dear reader, we have come to the end. Together we looked at step-by-step recipes for making pies with sorrel. I tried to show several options. You have seen for yourself that the filling is suitable for both yeast dough and dough without yeast. We looked at two ways to prepare the filling. You can soak the sorrel in boiling water, but do not forget to drain the excess moisture from it. You can serve it raw.

Thank you for your attention! Like and class. Share recipes with your loved ones and family. And follow the blog news. All the best!

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 itself. 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, after heat treatment, decreases in volume. 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 a very long time.
• 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.

Pie with sorrel 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 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 fully cooked.

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, 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?

Unfortunately, many people believe that the use of sorrel is limited to various borscht and soups. However, this is not at all true, because this plant is easy to obtain. Baking with sorrel is always surprisingly juicy, with a pleasant sweet and sour taste.

The uniqueness of the sorrel filling is that it can be both sweet and salty. You can also use absolutely any dough. In addition, do not forget that sorrel leaves contain a huge amount of vitamins, tannins, ascorbic acid and carotene, which are necessary for the normal functioning of every person.

A pleasant bonus for those losing weight is the low calorie content of sorrel. This way, you can bake baked goods that are quite low in calories. We offer you several recipes for sorrel filling for pies that you will definitely like. The following amount of filling is indicated for a dough of 500-600 g.

Sweet sorrel filling

Ingredients:

• sorrel – 3 bunches
• sugar – 150 g
• starch - 2 tbsp. spoons

The first step is to rinse the sorrel well on both sides, dry it on paper and chop finely. Next, sprinkle the sorrel with sugar, knead it with your hands and leave for 10 minutes. After this, mix with starch.

Green stuffing with eggs

Components:

• sorrel – 150 g
• eggs – 3 pcs.
• butter – 3-4 tbsp. spoons
• green onion – 50 g
• black pepper - to taste
• homemade mayonnaise – 1 tbsp. spoon

Chop boiled eggs into cubes, chop green onions and washed sorrel. Melt the butter in a frying pan and fry with the sorrel for a few minutes. The filling must be stirred regularly and simmered until the greens have reduced by half. Then mix the greens with the eggs and pepper to taste. To make the filling more homogeneous, add a spoonful of homemade mayonnaise.

Sorrel and cheese filling

Components:

• sorrel – 150 g
• soft cheese – 150 g
• sugar and salt - a pinch

We sort through the sorrel, cut off the tails, dry it and chop it finely. We cut the cheese into small strips, but it is not recommended to use a grater in this case. Brynza, Adyghe cheese and feta are suitable for this recipe. Add a little sugar and salt to the cheese and sorrel.

Sorrel and rhubarb filling

Ingredients:

• sorrel – 150 g
• rhubarb stems – 150 g
• brown sugar – 2-3 tbsp. spoons
• potato starch – 10 g

Wash the sorrel and rhubarb, chop them and put them on the fire in a frying pan. Sprinkle with sugar, simmer for a few minutes over low heat, stir. After 5 minutes, add starch, stir so that there are no lumps left.

Filling with rice and sorrel

Components:

Mix boiled rice, grated boiled eggs, chopped onion and sorrel. Mix everything thoroughly, not forgetting to sprinkle with Provençal herbs or other favorite seasonings.

Curd filling with sorrel

Components:

• cottage cheese – 100 g
• sorrel – 150 g
• potato starch - 1 tbsp. spoon
• sugar or sweetener - 2 tbsp. spoons
• vanilla sugar – 1 teaspoon
• cinnamon – 0.5 teaspoon

Finely chop the sorrel, mix it with cottage cheese, grated with sugar. Next, add starch, vanilla sugar and a little cinnamon for flavor.

Sorrel pies are made from quick dough. It is very soft, easy to work with, and the pies turn out delicious. The favorite summer filling for pies in the Urals is sorrel. For many, the combination of sorrel and sugar will seem strange, but in this region of Russia such pies are very popular; they are baked for generations, passing down through the female line all the secrets of pie baking with sorrel. The filling is sweet and sour, very juicy and tasty.

Advice. Be careful when eating hot pies, hot juice may leak out!

Ingredients

For the pie

• 450 g premium wheat flour
• 300 ml kefir
• 3 tbsp. vegetable oil
• 1 tsp without a mountain of salt
• 1 tsp without a slide of sugar
• 1 tsp no soda slide

For filling

• 200 g sorrel
• 5 tbsp. Sahara
• flour for dust
• vegetable oil for frying, odorless

How to make pies with sorrel and sugar

Sift the flour into a large bowl, add kefir, butter, salt, sugar and soda.

Knead the dough. You can knead with a mixer or by hand, the dough will be soft and easy to knead. Knead until it becomes smooth and uniform and does not stick to your hands. Cover the dough with film and leave for half an hour at room temperature.

Wash and dry the sorrel, cut off the long and thick stems. Cut the sorrel into strips and mix with sugar.

Sprinkle the table with flour. Lay out the dough, form it into a sausage and cut it into equal pieces.

Roll each piece into a circle approximately 2-3 mm thick. Place the filling in the center of the circle.

Seal the edges of the pie well. Make sure that the filling does not tear the dough.

Pour about 0.5 centimeters of oil into the pan. Heat the oil well. Place the pies seam side down on the heated frying pan. Fry until golden brown, then turn over and fry on the other side. Place the finished pies on a paper towel to drain off excess oil.