Puff pastry puffs with sorrel. Sweet puff pastry with sorrel made from puff pastry. To bake a yeast pie with sorrel you need

Categories / Dessert

Puff pastry widely used in cooking - convenient, fast, and most importantly, tasty. Puff pastry should always be in the freezer, because it, like a life preserver, will save you in any situation: guests are on the doorstep, you want something sweet, baked, or you just want to surprise someone with your culinary skills.

Sorrel pie is very tasty and very quick. The main thing is to put the dough out on time freezer so that it defrosts.

The puff pastry pie with sorrel turns out to be quite large and filling. It can be served with fresh vegetables, although I prefer it with a cup of coffee.

Prepare the necessary ingredients.

Thaw the dough (to do this, it is better to transfer it from the freezer to the refrigerator in the evening and leave it until the morning, and start preparing it in the morning). Carefully unfold it and cut off the desired part (this will depend on the size of the mold). I cut off 2/3 and lined the bottom and two opposite sides of a 24x14 cm mold. The mold must be lined with baking paper in advance.

Beat the egg with a fork or whisk until smooth. Lubricate the “bottom” of the workpiece with it.

Wash and chop the sorrel.

Place it on the dough.

Mash the cheese with a fork or cut into small cubes.

Place on top of the sorrel.

Fold over the overhanging edges. Place the remaining dough on top and seal. Brush with beaten egg and sprinkle with coriander and fennel seeds. If desired, you can decorate with dough figures.

Place in the oven. Bake for 20-25 minutes at 200 degrees.

Fast, easy and incredible tasty pie puff pastry with sorrel is ready.

It can be served either warm or cooled.

Bon appetit. Cook with love.

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, puff, bulk, biscuit, yeast based and shortcrust pastry maybe sorrel pie. Below are interesting and very tasty options: from classics made with yeast to recipes made from store-bought ones. 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;
Prepared (washed and cut) green sorrel simmer 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 whole big pies or small pies that 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 most quick option baking.

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 on top biscuit dough. 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 shave filling are good either “out of the oven” or completely cooled. Salty taste 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, 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, the indicator of which will be appearance cake, 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 – in 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 butter 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 yeast dough, which has a sandy 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;
In the meantime, you need to turn the soft butter together with a pinch of flour and butter at room temperature 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.

Sorrel pie made from puff pastry is a quick, delicious, vitamin-rich baked good. You won't have to fuss with either the dough or the filling. We buy puff pastry in the store (and many always have it in the freezer just in case), we collect sorrel in the forest, in the garden, or we also buy it and start preparing an excellent pie.

Ingredients:

sorrel – 300 g (large armful)

puff pastry – 500 g

granulated sugar– 5 tbsp. l.

chicken egg – 1 pc.

flour – 2 tbsp. l.

Recipe for sorrel puff pastry pie:

Pre-sort the sorrel, select random grass and leaves with flaws. Rinse under running water, place on newspaper and let dry.

Using scissors, coarsely chop the sorrel leaves into a saucepan, add granulated sugar and stir. The amount of sugar may vary slightly according to your preferences, I put 5 tbsp. l., it turns out sweet, but not cloying.

Let sit for a few minutes while you make the dough.

The dough must first be taken out of the freezer and allowed to defrost, this takes 20-30 minutes at room temperature. Puff pastry can be used either with or without yeast.

Lightly dust the work surface with flour. Using a rolling pin, roll out the first sheet of dough (I have 2 of these sheets in the package) into a thin rectangular layer.

Place the dough in a rectangular baking dish or on a baking sheet (I also used a silicone mat to prevent the cake from sticking).

Stepping back 1-1.5 cm from the edges, place the sorrel filling on the dough.

Cover the top with a second sheet of dough, also rolled out, pinch the edges well and pierce the dough in several places with a fork, allowing steam to escape during cooking.

Carefully break the egg and separate the yolk from the white. Brush the surface of the pie with egg yolk using a silicone brush (we won't need the white).

Place the pie pan in an oven preheated to 170 degrees. Bake for about 20 minutes. The dough should rise and brown on top.

OK it's all over Now!

Ready pie let it cool a little with sorrel, then cut into pieces and serve warm for tea, although the next day, already cold, it is also very tasty.

step by step recipe with photos

Ruddy and crispy puff pastries with sorrel are an ideal pastry for breakfast or lunch, they are perfect as a snack between main meals. Puff pastries are delicious both hot and cold, you can take them with you outdoors or on a picnic, on a trip, just remember that puff pastry After cooling, it absorbs moisture and becomes less crispy. Sorrel with granulated sugar turns into sweet filling. If desired, you can grate orange or lemon zest into it, add ground cinnamon or vanilla sugar. By the way, with this filling you can make not only fragrant puff pastries, but also pies. And how delicious they are - be sure to try them!

Ingredients

500 g puff pastry
1 large bunch of sorrel
4 tbsp. l. granulated sugar
1 yolk
a pinch of salt

Preparation

1. Immediately prepare the filling so that the sorrel slices release their juice and we can drain it. Wash the sorrel leaves in water, removing the stems. Cut into narrow ribbons and place in a bowl. Add granulated sugar and a pinch of salt and grind thoroughly. Leave for 5 minutes. Salt the resulting juice, otherwise it will be absorbed into the dough during baking and it will remain raw.

2. Cut the puff pastry into pieces, roll them out into long ribbons and cut them into rectangles of the size you choose. Place 1 tsp on one edge of the rectangles. squeezed sorrel filling.

3. Cover with the other half and carefully glue them together with a fork dipped in wheat flour so that the dough does not stick to it.

4. In another container, combine the yolk with 1 tbsp. l. water and beat. Place the puff pastries on a baking sheet lined with parchment paper and coat them with the prepared yolk mixture using a pastry brush. Place in a hot oven and bake for 15-20 minutes at 220C. Let's keep an eye on the surface of the baked goods - as soon as it turns golden brown, remove the dish from the oven.