Fried pies with sorrel recipe with photos. Sweet pies with sorrel in the oven

We offer recipes for making delicious pies with sorrel from yeast dough. You and your household will surely enjoy the summer taste of such baked goods, and the usefulness of the filling will be an excellent motivation to prepare similar products for your family as often as possible.

Pies with sorrel - recipe from yeast dough in the oven

Ingredients:

For the test:

• premium sifted flour – 390-420 g;
• milk or water – 295 ml;
• refined – 85 ml;
• salt – 10 g;
• sugar – 55 g;
• dry yeast – 15 g;

For filling:

• sorrel – 380 g;
• sugar – 100-120 g;
• egg for greasing the top of the products - 1 pc.

Preparation

To prepare the dough for pies with sorrel, first mix slightly warmed water or milk with yeast, granulated sugar and three tablespoons of flour and leave in a warm place for fifteen to twenty minutes. After a while, pour in odorless sunflower oil, add salt and sift the remaining flour into the dough in small parts and knead. We achieve a non-sticky structure of the flour ball, but we try not to add too much flour so that the products do not turn out to be overly dense. For ease of kneading, it is better to lubricate your palms with refined oil. Leave the finished dough to mature in a warm place for about forty minutes.

During this time, we will prepare the sorrel filling for the pies in the oven. We sort, wash and dry the fresh leaves on a towel, and then cut them into small pieces, put them in a bowl and crush them a little with our hands.

Divide the risen dough into portioned balls, roll out each into a flat cake approximately the size of your palm, place a mound of sorrel in the center, add about a teaspoon of granulated sugar and pinch the edges.

We place the formed products on a baking sheet, having previously covered it with a piece of parchment, let them rise a little in the warmth, after which we coat the surface with beaten egg and, if desired, crush it with a little granulated sugar.

Now all that remains is to bake the pies in a hot oven for twenty minutes at 180 degrees, let them cool a little and you can enjoy the wonderful taste of the products.

Fried yeast dough pies with sorrel and rhubarb

Ingredients:

For the test:

• premium sifted flour – 645 g;
• milk or water – 245 ml;
• boiling water – 220 ml;
• Refined sunflower oil – 55 ml;
• salt – 10 g;
• sugar – 35 g;
• dry yeast – 10 g;

For filling:

• sorrel – 1 large bunch;
• – 4 stems;
• semolina – 55 g;
• sugar – 110 g;
• sunflower oil without aroma for deep frying – 200-400 ml.

Preparation

Initially, we will prepare the filling for such pies, since the dough, despite the yeast base, cooks very quickly. We wash the sorrel leaves and rhubarb stems. We clean the latter from hard veins and finely chop them. We also chop the sorrel into small pieces. Mix the prepared ingredients in a bowl, add granulated sugar, knead the mass a little, then add semolina and mix. The semolina will retain the juice of the filling inside the pies and will not allow it to leak out during heat treatment.

For the dough, dissolve dry yeast, sugar crystals and salt in warm water or milk, also add vegetable oil and mix. Now sift the wheat flour into a second bowl and pour the prepared yeast base into it. We hastily mix everything with a spoon and immediately pour a glass of boiling water, without stopping stirring. We knead, adding a little more flour if necessary, but try not to make the dough too dense.

We immediately begin to form the pies by dividing the flour ball into portions, molding each into a flat cake and filling it with filling. Fry the preparations in hot sunflower oil until cooked and appetizingly golden brown on both sides.

Pies with sorrel are easy-to-prepare and, at the same time, very tasty pies, which are very 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 make soft, tender, aromatic buns with a juicy sweet and sour filling, which can be served with fresh broth or 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:

Using this recipe, you can prepare fried pies with sorrel, 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. The recipe for fried pies with sorrel is not at all complicated, one might even say ordinary, but the pies turn out to be 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 the yeast dough into pieces 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 the sorrel in the middle of each of the cakes and sprinkle it with 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. You can enjoy such a sweet, quick pastry in the summer at your 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 not advisable 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 both in various dishes and fresh.

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

From fresh sorrel you can make not only soups, but also delicious pies. Pies can be sweet or savory. You can use yeast dough or, if you don’t have free time, prepare pie dough with kefir. It is not difficult to prepare this dough. Shall we get started?

We will prepare the ingredients for making sweet fried pies with sorrel according to the list.

Pour kefir into a container, add egg, sour cream, sugar and salt. Stir until smooth.

Add vegetable oil and mix.

Add half the sifted flour and soda, stir.

Gradually add flour. As soon as the dough comes together, place it on a table lightly dusted with flour. Knead the dough a little on the table, trying to add as little flour as possible so as not to clog it. The finished dough is soft and slightly sticky to your hands.

Grease your hands and the dough container with a small amount of vegetable oil. Place the dough in a container, cover with film and leave to “rest” for 20-30 minutes so that the taste of soda is not felt in the fried dough.

Let's prepare the filling. Wash the sorrel and dry it. We cut the stems, cut the leaves into strips and put them in a container. Now you need to reduce the filling in volume; to do this, place the container with sorrel in the microwave for 1-2 minutes at full power.

This is how my sorrel has decreased in volume. I set it for 1.5 minutes at a power of 750 W. Alternatively, you can mash the sorrel a little with your hands.

Grease the table with vegetable oil, lay out the dough and divide it into equal pieces. I divided it into 10 parts.

Roll each piece into a ball and place on a greased surface. While we are working with one piece of dough, cover the rest with film. Lightly dust the table with flour, since the dough is a little sticky, lay out a ball of dough and knead it into a flat cake with a diameter of about 14 cm, pour in 1-2 tsp. Sahara.

We spread the filling. Dip your fingers in flour and carefully seal the edges of the pies.

Pour enough vegetable oil into the frying pan so that when baking it reaches half of the pie, heat it up. Place the formed first batch of pies in a frying pan, seam side down. The pies will increase in volume as they cook. Fry the pies over medium heat on one side for about 3-4 minutes.

Then turn over and fry on the other side. Place the finished pies on a paper towel.

Soft, rosy, sweet fried pies with sorrel are ready. We immediately serve them on the table and invite our loved ones to the table to treat themselves to delicious pies with a juicy sweet and sour filling.

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 is why we unconsciously strive to enjoy sour sorrel, crunching it in the garden bed or using it for cooking.

It is rare to find such a valuable seasonal product on supermarket shelves. But you shouldn’t be upset, even if you don’t own your 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 happy owner of a bag with this useful plant - feel free to choose the 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, 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 all the liquid ingredients. And, gradually adding a mixture of flour and yeast, get a 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 to 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 baking from purchased dough will always come to the rescue of housewives. Excellent results with minimal time investment.

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 are a must-have for a family dinner 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 add 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 well-heated vegetable oil. Golden brown 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. Real jam!

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!

Pies with sorrel

A couple of years ago, I came across an interesting recipe in one of the magazines - sweet pies with sorrel, made from quick, yeast-free dough. Of course, as soon as the season for fresh greens arrived, the pies were prepared and became a real culinary discovery for me. Previously, I could not even imagine that sorrel with sugar gives such a rich, very pleasant sweet and sour taste. While there is still a lot of greenery, prepare pies with sorrel; I will definitely tell you the secret of the juicy filling during the cooking process. The recipe will especially appeal to those who don’t like fiddling with yeast dough.

Preparing pies with sorrel is quick and easy. The dough is unleavened, made with water, and contains neither sugar nor salt. Just what you need for a filling with a bright, rich taste.

Ingredients

To make sorrel pies you will need:

• wheat flour – 200 g for dough + for rolling out dough;
• sunflower oil – 6 tbsp. l;
• cold water – 5-6 tbsp. l;
• baking powder – 1.5 tsp.

• fresh sorrel – 2 large bunches (350 g);
• granulated sugar - about 1 tsp. l. for a pie;
• starch - a pinch;
• egg – 1 pc (brush the top).

How to cook pies with sorrel. Recipe

I add baking powder to the flour and sift this mixture into a deep bowl. The proportions are correct; if you need to add anything, it’s a spoonful of water; you won’t need any more flour in the dough.

I make a hole in the middle of the flour mound and pour in sunflower oil. I have the usual refined one.

Sprinkle the butter with flour and mix lightly to form buttery lumps. Again I make a depression into which I pour cold water. And I begin to gradually throw these very oily lumps of flour into the water.

First I rub it with a spoon - you get the same rough, fibrous dough as in the photo. The main thing at this stage is to moisten all the flour and collect it into a single lump.

I put it on the table or board without adding flour. I knead with my hands, rolling the bun away from me and towards me. Gradually the dough will become soft, more homogeneous and will not break up into lumps. If you still can’t assemble it, add a spoonful of water.

In about ten minutes you will get this smooth, slightly oily bun. The dough will be soft, not tight, but dense enough to be rolled out. Cover the dishes with film and leave for half an hour at room temperature.

Now the promised secret of the juicy sorrel filling. It is not prepared quite normally. I wash the sorrel (leaves only), collect it in bunches, and cut it into strips.

I pour boiling water over it and pour it from the kettle until the water covers all the sorrel. I leave it for a minute, no longer.

I put it in a colander and run it under cold water. I pick it up in my palm and squeeze it out with a little effort. Not dry! Let the sorrel remain somewhat damp, but of course the water should not drain from it. I'll put it aside for now.

I divide the dough in half. Roll out on a floured surface into a layer 3-5 mm thick. When rolling out, I also lightly dust the layer with flour.

I cut out blank circles. The size is arbitrary, I make it the same diameter as a faceted glass.

Advice. When cutting out circles, make sure to cut through the layer well, otherwise it will be difficult to separate the scraps.

I sprinkle starch on each circle. It will absorb the juice and melted sugar. The sorrel filling for pies will turn out juicy, will not leak and the dough will not get soggy. This is the very secret of the juicy filling!

I spread a teaspoon of sorrel and sprinkle sugar on top. About a level teaspoon per pie, no more is needed.

I make triangular pies with sorrel, you can make regular ones. I'll show you my molding method. I lift the edges and press them tightly together over the filling. Then I pinch it all the way to the edge on one side only. The result is “little bags”.

I lift the edge free from the filling and press it to the pinched area. Very tightly so that the seam does not open. We've already got triangles.

Now all that remains is to pinch from the center in two directions to the edges. The seams need to be made very tight, well, pressing the edges with force.

Transfer to a baking sheet, covering the surface with baking paper. I grease it with egg and put it in a hot oven, temperature 200 degrees.

Advice. In this recipe, the pies are brushed with egg not for beauty, but in order to better seal the seam and “seal” it. Then the sorrel pies will not open in the oven.

After 15-20 minutes I take out this beauty. Pies with a sweet sorrel filling turn out miniature, for two or three bites.

Do not wait for the sorrel pies to cool. They taste even better warm. The filling is so juicy, sweet and sour, our pies are flying out instantly! Well, if there is anything left, I cover it with a towel and let it cool. Then I transfer it to a container with a lid. I highly recommend trying this unusual homemade recipe; sorrel season is in full swing now. And as always, I look forward to your feedback and comments. Your Plyushkin.