Fried pies with sorrel (from curd dough). Fried sorrel patties (from cottage cheese dough) This recipe for sorrel pie involves the use of such ingredients
Surely every hostess loves to experiment in the kitchen, especially when preparing desserts, sweets and pastries. It is always a pleasure to look at the interested faces of tasters trying to guess the composition of a particular dish.
If you consider yourself one of these innovative culinary experts, I recommend making a pie with a completely unusual filling - sorrel and cottage cheese. There is relatively little sugar in the dish, however, the cake is ideal for tea, combining exquisite sourness and light sweetness.
About sorrel, I just want to remind you that the product contains oxalic acid. Therefore, it is not recommended for people suffering from peptic ulcer and pregnant women. For baking, it is better to take the young leaves of the plant of the first year, as they contain less of this substance.
Dough Ingredients:
Butter - 100 grams;
Sour cream - 100 grams;
Baking powder - 1 teaspoon;
Wheat flour - 350 grams;
Chicken egg - 2 pieces;
Sugar - 50 grams;
Salt - a pinch.
Filling Ingredients:
Sorrel - 200 grams;
Cottage cheese - 200 grams;
Starch - 2 tablespoons;
A pinch of salt;
Sugar - 2 tablespoons.
Cooking method
Here are the ingredients for making a sorrel pie.
Melt the butter in the microwave. We drive in 1 egg and 1 yolk (leave the second protein for greasing the top of the pie). We mix. Add sugar and mix again.
Add sour cream, mix. Sift flour with baking powder (this gives additional airiness to the dough). Gradually add flour to the butter-egg mass and knead the dough. It turns out quite soft and plastic, but does not stick to the hands.
Now let's make the filling. Wash and cut the sorrel, I did it in a blender.
Add cottage cheese, sugar, starch and salt to it. We mix.
Lubricate the baking dish with vegetable oil. We divide the dough into two parts. One for the base and the second, smaller (about a quarter), for the top. We roll out the base to get the sides with a margin. Lay out the filling.
We roll out the second part of the dough and make cuts, it turns out beautifully with a special tool, but, unfortunately, I don’t have it. Therefore, I entrusted this part of the work to a child who is eager to help. It does not affect the taste. Then we pinch two layers.
We bake at 180 degrees for about 50 minutes, then we take out the cake and grease it with protein. Bake another 10 minutes.
I like the filling of the pie when it is hot. It is as if alive (due to the starch that did not thicken during cooling). Therefore, I bake such a pie mainly when a large company is having tea.
Bon appetit!
The first time I baked this pie from homemade sorrel, which I personally grew in my parents' summer cottage. And so, I set the timer in the oven so that the cake was ready for the very departure, wrapped it in towels and on my knees. I'm taking the treasure in the car, and everyone is sniffing, licking their lips ...
Pie with sorrel puff pastry
Good afternoon, dear readers! I didn’t even know that you can make homemade pies with, and they turn out so delicious! Maybe these recipes will be a real discovery for you too?!
You should try it, you won't regret it! I made a selection of simple recipes that any hostess can easily prepare. Even guests are not ashamed to treat such a culinary masterpiece. Let's get started!
A few secrets of delicious filling
1. Only fresh young leaves are suitable for baking.
2. Finely chop the sorrel, knead it with your hands, add sugar, a pinch of salt and a spoonful of starch. Mix everything. Leave for a couple of minutes so that the sorrel is saturated with sugar.
Puff pastry sorrel pie recipe
It is very difficult to prepare such a dough on your own, so it is better to buy ready-made. If there is no puff, you can buy ready-made puff-yeast. With any ready-made dough, it is much faster, and the taste is amazing!
You will need:
- 0.5 kg. - young leaves
- 1 package (0.5 kg.) - ready dough
- 3-4 st. spoons of sugar
- 1 st. heaping spoon - starch
- 1 PC. -
How to cook:
1. For filling. Rinse the sorrel in cold water, dry on a towel, finely chop, add sugar, starch, mix.
2. If you have frozen dough, then it is better to get it in advance so that it melts.
3. Lubricate the baking sheet with vegetable oil. We roll out one part of the dough, a little larger in size than the baking sheet itself, so that there are free edges to make tucks.
4. We spread the filling in an even layer, on top of the second part, we wrap the edges beautifully.
5. Poke holes with a fork to let air out, and brush the entire surface of the pie with the beaten egg.
6. We send it to the oven for 35-40 minutes.
Calories per 100 gr. - 185 kcal
Bon appetit!
With cheese Delicious pie with sorrel and cheese
The salty taste of white cheese perfectly complements the sour sorrel. The cake can be eaten hot, but even after cooling it does not get worse.
You will need:
- 1 package (0.5 kg.) - yeast dough
- 300-350 gr. - fresh leaves
- 200 gr. - any white cheese (goat, Adyghe, cheese, etc.)
- 1 PC. - egg
- 1 st. a spoon with a slide - potato or corn starch
How to cook:
1. Let's prepare the filling. We chop the leaves, cut the cheese into small cubes. Mix everything, add starch.
2. We roll out the first half of the dough, put it on a baking sheet or baking dish, then the filling in an even layer.
3. We cover the top with the second half, wrap and pinch the edges, make punctures over the entire surface with a fork, grease the pie with a beaten egg.
4. We send it to the oven at a temperature of 180 degrees for 40-50 minutes.
Calories per 100 gr. - 231 kcal
Bon appetit!
With cottage cheese Delicate pie with cottage cheese and sorrel
You will need:
- 300 gr. - sour leaves
- 200 gr. - tender cottage cheese (grained is not suitable here)
- 4 tbsp. spoons of white sugar
- 1 st. heaping spoon - potato starch
- 100 gr. -
- A pinch of salt
- 100 gr. - fat sour cream
- 2 pcs. - chicken eggs
- 1 teaspoon - baking powder
- 350 gr. - good wheat flour
How to cook:
1. Cooking dough. Melt the butter over low heat, leave for 15 minutes to cool slightly. Add one whole egg, and only the yolk from the second egg. Mix.
3. Add 2 tbsp. spoons of sugar, all sour cream, sifted flour, baking powder. Mix everything again. Divide the finished dough into two parts. Make one a little bigger, the other a little smaller.
4. We are preparing the stuffing. Finely chop the leaves, add the remaining two tablespoons of sugar, salt, starch, cottage cheese. We mix everything.
5. We roll out most of it, put it in a baking dish, form high sides.
7. We send it to the oven for 45-50 minutes.
Calories per 100 gr. – 224 cal
Bon appetit!
Video recipe: Pie with sorrel and cottage cheese
with eggs Hearty pie with sorrel and egg
In addition to cottage cheese and cheese, boiled eggs can also be added to the filling for a savory pie.
You will need:
- One package - yeast dough
- 4-5 pcs. – eggs
- A pinch of salt
- 400 gr. - sorrel
- 50 gr. – butter
- A bunch of green onions
How to cook:
1. We are preparing the stuffing. Boil the eggs in advance until done.
2. Rinse all greens, dry, finely chop.
3. Finely chop the eggs, mix with herbs, add melted vegetable oil. Mix everything.
4. Divide the finished dough into pieces. Roll out one part, put it in a mold or a baking sheet, form sides.
6. Send to the oven at a temperature of 180 degrees for 40-50 minutes.
Bon appetit!
Video recipe: Biscuits with sorrel
with apples COMPOUND
DOUGH
400g cottage cheese, 1/4 tsp soda, 0.5 tsp salt, 4~6 tsp sugar, 1 egg, 50~80g butter or 3~5 tbsp vegetable oil, 5 tbsp sour cream, 2~2.5 cups of flour
FILLING
about 4 large bunches of sorrel, 10~20 teaspoons of sugar
Prepare according to the given recipe.
(Change: Instead of the oil from the original recipe, you can use softened butter; you can use sour cream instead of water.)
Cover with polyethylene film and leave to mature while preparing the filling.
Filling
Wash the sorrel, shake off the water well. If there is time, it is better to spread it on a towel for 2~3 hours.
If the sorrel is young, then the stems can be left, otherwise it is better to cut the stems to the very leaves.
Randomly cut the sorrel (it is convenient to cut the bunches of sorrel with kitchen scissors).
Lightly heat in a pan with a little oil so that the sorrel loses its volume. You can not overheat, otherwise it will turn into porridge.
(You can also heat the sorrel in the microwave. You can also scald it, but in this case there will be a lot of water left in the filling and it can easily leak.)
Divide the dough into equal pieces, roll them into balls, and then roll them out on a floured table into cakes.
Pour sugar on each cake (from 0.5 to 1 teaspoon, depending on the amount of filling and the variety of sorrel, i.e. on its acid).
Put the filling on top of the sugar and pour the same amount of sugar on top.
(When laying out the filling, you should try to strain the resulting juice.) Pinch the cakes in the form of pies.
Heat the vegetable oil in a frying pan (the height of the oil layer is about 2 cm).
Fry one side of the patties over medium heat until browned. Flip. The second side of the pies must be fried under the lid.
Sorrel baking recipes:
The quantity of products is designed for 6 servings. Cooking time - 1.5 hours.
Dough Ingredients:
- Butter - 100 g
- Wheat flour - 1.5 cups
- Chicken egg - 1 pc.
- Milk - 0.5 cups
- Ground turmeric - 0.5 tsp
- Salt - 0.5 tsp
Filling Ingredients:
- Sorrel - 100 g
- Curd - 200 g
- Chicken egg - 2 pcs.
- Provence herbs - 1 teaspoon
- Green onion - 30 g
- Dill - 30 g
- Parsley - 30 g
- Salt - 0.5 tsp
Read also:
How to bake a sorrel pie:
- Let's start by making shortcrust pastry. We take the butter out of the refrigerator beforehand so that by the time of cooking it will become soft. If you want the cake to turn out crumbly and crispy, in no case do not melt the butter. Sift 1.5 cups of flour with salt into a bowl and add softened butter to them.
- Grind the flour with butter with your hands until it turns into breadcrumbs.
- Break the egg in a separate glass and add to the main dish.
- Pour half a glass of milk into the main mixture. To make the dough more rich, you can replace milk with liquid sour cream.
- Add ground spice turmeric. With its help, the dough acquires a beautiful golden color and a spicy taste.
- With two or three movements, we collect the crumbs into one large lump. Do not knead the shortbread dough for a long time, otherwise the butter will begin to melt and the dough will turn out to be dense and hard. We remove the finished dough in a bag and leave it in the refrigerator for 30-40 minutes.
- This time is just enough to prepare the filling for the pie. We rinse all greens under cold water, especially carefully sorrel - each leaf. We remove thick stems from sorrel, young and thin ones can be left, since after heat treatment they will become invisible. Dip the sorrel leaves with a paper towel or leave on a sieve so that all the water is gone. Then cut with a knife into small strips.
- Put the chopped sorrel on a preheated dry frying pan and fry for literally 2 minutes, stirring constantly. Sorrel quickly loses its color and volume.
- In a separate bowl, mix cottage cheese and eggs. If the eggs are large, then you can take one instead of two.
- Add Provencal herbs and salt to them. Provencal herbs can be replaced with any other spicy seasonings, as long as they are not spicy.
- Finely chop the green onion, dill and parsley. Add them with the curd mixture to the cooled sorrel and mix everything. The filling is ready.
- We take out the chilled dough from the refrigerator and pinch off most of it. The cake is open, so we leave only a small piece of dough for decoration. We roll out the dough into a layer with a thickness of about 0.7-0.8 mm. If you roll it too thin, it will dry out during baking. Therefore, for such a quantity of dough, you need to bake a cake in a mold with a diameter of no more than 25 cm. Lubricate the baking dish with butter and sprinkle with flour. We spread the dough and form the sides.
- We put the filling on the dough and evenly distribute it over the entire surface of the pie.
- Cut off the excess pastry along the edge of the pan with kitchen scissors. We wrap the ends of the dough inside to get rounded sides.
- From the rest of the dough, roll out thin strips, twist them with bundles and lay them out in a spiral on the pie. Instead of braids, you can weave pigtails or decorate as you wish.
- Preheat the oven to 200 degrees and bake the cake for about 25 minutes. We wrap the finished pie with sorrel, cottage cheese and Provencal herbs in a dry, clean towel and leave for another 15-20 minutes.
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