The best recipes for pies and pies with sorrel and the secrets of fillings to them. How to cook a delicious pie with sorrel in the oven from yeast, puff, sand dough, flooding on kefir and open?

A person eats sorrel for food since time immemorial. In Russia, this plant was considered weed for a very long time and our ancestors began to include other crops in their dishes. But, many recipes with sorrel have come to our time. Who does not like useful green cabbage soup or okroshka with the leaves of this plant? Spring can be consumed raw, add it to useful salads and stew it. On this page, we have collected for you several recipes of delicious baking, the filling of which are the leaves of this plant.

Secrets of juicy filling for pies and pies with sorrel

In order for baking with sorrel to be tasty and juicy, you need to know one secret. Add sugar to washed and chopped leaves. He will make them give juice, which will give the baking the desired consistency. At the same time, sugar will improve the sour taste of this plant.

After adding sugar, open the greens with your hands and leave for several minutes. During this time, you can do the dough. And when the deadline for using the filling comes, it is already suitable.

Recipes for juicy sweet filling for pies and sorrel pie with sugar

Sweet filling

Which of us will refuse delicious and juicy pies with sorrel? If you have not tried this dish yet, then be sure to do it. The unusual taste of the filling is remembered for a long time. And do not worry about the fact that nutritionists have long brought pies to the "black list". Their small quantities will not affect your figure.

1. Knead the dough, starting with yeast (15 g)
2. Pour them with warm milk (295 ml) and mix
3. We introduce sugar (55 g) and flour (3 tbsp. Spoons) and leave for a quarter of an hour in a warm place
4. When yeast will begin their activities add vegetable oil (85 ml)
5. Solim and gradually plucked into a mass of sifted flour (390 g)
6. When the mass acquires the middle consistency, leave it to reach
7. Sorrel leaves (380 g) are largely cutting with the hands
8. After 45 minutes the dough must come
9. Press off the portion pieces from it and make pellets
10. In the center of each pellet, put the filling and teaspoon of sugar
11. Pinch the edges and send future patties in the oven

Interesting: Sorrel is well preserved. Therefore, you can close the leaves of this utility plant for the winter. And use it for your culinary delights all year round.

Shatter Pie: yeast dough recipe

Pies with sorrel are present in the gastronomic traditions of many nations. They are appreciated for the original taste and ease of manufacture. In just a few minutes you can get a delicious dessert for which you can call guests or please their householder

1. Rinse, we dry and cut the leaves
2. Fall asleep their half of the sugar rate specified in the list of products
3. The rest of the sugar is falling asleep in kefir
4. We pour vegetable oil and mix
5. We mix the dough (it should turn out, juicy than you usually use)
6. Pour it half into the prepared form
7. Distribute on its square stuffing and season it with vanilla
8. Pour test residues and send the outdoor

Flashing Pie with Orel on Kefir: Recipe

Filling in kefir.

The easiest way to prepare baking with sorrel is a fuel pie. Kefir can be replaced with another sour milk product - sour cream. But then baking will be more severe and not so tender.

1. If you want to get a hearty dish, add a boiled egg to the greenery
2. Whip salt with eggs and kefir
3. In a homogeneous mass we pour vegetable oil (2-3 tbsp. Spoons), and then portion flour (2 cups)
4. Prepassed dough leave for 15 minutes in a warm place
5. We pour half the mass into the silicone form and distribute chopped greens (3 handstone)
6. It needs to be mastered in the dough so that the filling is distributed throughout the volume
7. Fill the second part and put baking in the oven

The filler cake received its name through a liquid test, which is simply poured into the form. This is the easiest way to prepare delicious baking. The only secret is the correct distribution of the stuff inside such a dessert. A heavy filling itself will be "sinking" in the test, and the easy it will be necessary to "sink" yourself.

Shatter Pie: Sand Dough Recipe

From sandy dough

You can cook pie and sand dough. It will fall to taste even the most "reserved" gourmet. Of course, it is preparing such a dish longer than previous ones. But it is worth it.

1. Sift the flour and mix it with a breakdown
2. Add sugar sand (2 tbsp. Spoons), salt, egg and sliced \u200b\u200bto pieces
3. Mix ingredients to homogeneity
4. We lay out the mass in the form (thickness 0.5-1 cm) and remove into the refrigerator
5. Grind leaves, add sugar to them (3 tbsp. Spoons), starch and mix
6. Mass remove from the refrigerator and grind a small part with a grater
7. On the remaining mass, lay out the filling and sprinkle with crumb
8. Bake in the oven until readiness

It is known that the sand dough is from Scotland. Sorrel in this country is growing almost everywhere. Therefore, it was often used in baking. Crowded pies with leaves of this growing have great influence on the gastronomic culture of Scotland.

Puff pastry with puff pastry: recipe in the oven

From puff pastry

Each hostess should always be in the freezer packaging of a puff pastry. She will come to the rescue at the moment when guests or relatives will suddenly come to you. Puff pastry can be prepared. But, it's very troublesome.

If you are going to prepare puff pastry yourself, then pay special attention to the flour. It must be sifted several times. Due to which it is saturated with oxygen, and baking is more magnificent.

Open Pie with Orel: Recipe

Open

Open pies with spinach and sorrel are very popular in Western European cuisine. Such baking is particularly popular in Germany, Italy and France. If you want to join the gastronomic tradition of these countries, then try to prepare such a baking at home.

1. Crumpled greens of carcass in a pan 2-3 minutes
2. When she stops juice, we throw off the greens on the colander and leave for a while
3. Onions cut medium, sprinkled with nutmeg and fry in butter
4. I carry cottage cheese through a sieve and add whipped eggs
5. Mix and make greens, roasted onions and cheese
6. Roll over puff pastry and put in the form
7. Make small sides and put filling
8. Bake in a preheated oven about half an hour

Open pies are also very popular in our country. Vatrushka is especially popular. Based on them can be prepared and baking with sorrel. For this, cottage cheese is enough to mix with chopped sorrel and use for its intended purpose.

Pie with sorrel and cheese

With cheese

Pie with sorrel and cheese always turns out very gentle. Such a baking at the expense of greenery will have a spicy kitty, and the cheese will make it a little brass. This baking is good both hot and cold.

• We knead sifted flour, salt, sugar and kefir
• Mass should get soft but not sticking to hand
• Finished dough put in a bowl and close the film
• Crumpled greens Mix with Adygei cheese or cheese
• Add paprika or black pepper to filling
• Dough division into two parts
• Put them in the form so that the filling fit between parts
• Lubricate the top of a whipped egg and sprinkled with sesame or tmin

Probably, many have heard and tried Ossetian pies. There are many recipes for baking. Pies with sorrel and cheese occupy a special place in it. Such satisfying and very pleasant to taste the pies can cook at home everyone. The above recipe will help you with it.

Sweet Pie with Orel

Sweet

You can use sorrel and sweet pastries. Such a cake loves children very much. In the spring, when the leaves of sorrel appear, be sure to use them for the preparation of a delicious and appetizing cake.

1. We prepare this baking based on sand test (about how to cook it above)
2. Leaves cut by stripes 1 cm
3. Add chopped mint leafles to them (it will give the baking spicy taste), sugar and starch
4. Half the dough rolling into the layer and lay out in the form
5. We lay out the filling and cover it with the second part
6. Bake the cake in the oven at 200 degrees about 40 minutes

Fast cake with sorrel in the oven

Fast

Is it possible to quickly cook a lush, fragrant and delicious pie with sorrel? Certainly. There is nothing complicated. The composition of this recipe includes brandy. But, its use on an amateur. This baking, in the absence of this ingredient, will lose only in the aroma.

1. My sorrel, we give drain and cut straw
2. Eggs whipped with sugar, add flour and cognac to them
3. Mix to homogeneity
4. Stuffing out in shape and fill with liquid test
5. Bake at a temperature of 180 degrees about half an hour
6. Достаем из духовки, ждем пока десерт остынет, переворачиваем форму и извлекаем содержимое
7. Перед подачей пересыпаем сахарной пудрой

ИНТЕРЕСНО: На Руси был очень популярен рецепт «Бабки из щавеля». Для ее приготовления использовали начинающий черстветь белый хлеб. Его размачивали в молоке и смешивали с нарезанными полоской листья щавеля. Затем тушили в печи вместе с яйцами и сливочным маслом.

Пироги со щавелем и яйцом

С яйцом

Сочетание щавеля и яиц достаточно традиционно для выпечки. Пироги с такой начинкой получаются очень сытными. Особенно если к ней добавить грибы или куриное филе. Такой пирог идеально подходит для сытного завтрака.

1. Отвариваем яйца (5 штук), очищаем от скорлупы и мелко рубим
2. Измельчаем репчатый лук и щавель
3. Растапливаем сливочное масло в сковороде и пассеруем лук
4. Когда лук приобретет золотистый оттенок добавляем к нему щавель
5. Накрываем сковороду крышкой и тушим овощи на медленном огне
6. Когда влага испариться снимаем сковороду и даем содержимому остыть
7. После чего смешиваем овощи с яйцом и солим
8. Можно добавить щепотку черного перца
9. Готовим дрожжевое тесто или используем покупное
10. Даем ему настояться при комнатной температуре и делим на две части разного размера 60%:40%
11. Смазываем форму для выпечки и укладываем в него раскатанный пласт большого куска
12. Делаем бортики и укладываем начинку
13. Сверху накрываем вторым пластом
14. Немного приминаем пирог и прищипываем края
15. Оставляем на 20 минут, после чего делаем проколы вилкой и смазываем сырым яйцом
16. Выпекаем при температуре 120 градусов около 30 минут

Пирог с творогом и щавелем

With cottage cheese

Также щавель очень хорошо сочетается с творогом. Этот кисломолочный продукт тоже сглаживает кислинку щавеля, придавая начинке оригинальное сочетание вкусов. Но, если вам нравится более сладкие начинки, то добавьте в творог немного сахара. Так как готовится этот пирог традиционным способом, о том, как приготовить тесто вы можете посмотреть выше. Начнем сразу с начинки.

1. Моем щавель и измельчаем в блендере
2. К муке добавляем сахар, соль, крахмал и творог
3. Делаем массу однородной
4. Ее половину укладываем в форму
5. Разравниваем и делаем бортики
6. Выкладываем начинку и накрываем второй частью
7. Прищипываем края и формируем форму пирогу
8. Чтобы превратившаяся в пар влага, скопившаяся в начинке, не прорвала пирог, делаем в нескольких местах проколы вилкой
9. Смазываем пирог сырым яйцом и выпекаем в духовке

Пирог с щавелем и яблоками

С яблоками

As in the case of cheese, the apples are "smoothed" to kissing sorrel and make the taste of the filling very original and unique. For this recipe, the sweetest apples will be required. If not very sweet apples are selected, then increase the number of sugar recommended in this recipe.

1. Whip eggs with sugar before foam formation
2. Mix the yeast and flour
3. In flour cut soft oil and larch into the crumb
4. Pour egg and mix
5. Add a kefir preheated to room temperature and knead the dough
6. Do it better on the table plugged with flour
7. I move the ready mass in a bowl and cover with a towel
8. When it will increase three times by ignion and leave for 30 minutes
9. Apples are cleaning from the peel and seeds, the flesh is cut by pieces
10. Leaves with shining stripes
11. Heat the oil and clothes apples until readiness
12. When the flesh of apples will be soft add sorrel and sugar
13. To the dissolution of sugar and cool the future filling
14. Dough roll in a circle and put into the form
15. Put the dough stuffing
16. From the remains of the test we make stripes and lay them on top of the filling
17. Lubricate the strips with an egg and put the cake in the oven
18. We bake until readiness

Sweet Fried Pattops

Preparing sweet filling

You can prepare patties with sorrel and in a frying pan. For this recipe we need rhubarb. As a basis, take yeast dough.

1. Sorrel prepare the way described above
2. Rhubarb stems are rinsed under running water, cleanse from streaks and finely shinku
3. Mix the crushed parts of the greenery, add sugar to them and approach their hands
4. We introduce into the future filling of the semolina and mix to uniformity
5. Manka is needed to save juice
6. Preparing the dough as well as in the previous recipe
7. It should turn out to be medium consistency.
8. Immediately form cakes for pies and fill with them
9. Fry patties on hot sunflower oil

Patties with sorrel a recipe from yeast dough

Yeast dough patties

There are several cooking technologies for pies. Most often we bake the patties in the oven or fry in a pan. Oven cakes are considered more useful due to less calorie due to the lack of a large amount of oil used in their preparation.

1. In warm water, we smell dry yeast, sugar (2 tbsp. Spoons) and flour (3 tbsp. Spoons)
2. Mix up to a homogeneous consistency and leave to reach in the warm room
3. After 15 minutes, add butter, salt and remaining flour
4. We knead the dough and leave it for 20 minutes
5. Go to the stuffing: My sorrel, west and finely shinku
6. We put in a bowl and spend sugar
7. We have pies with sorrel filling
8. We put them on a baking sheet with parchment
9. We put in the oven and bake with 200 degrees
10. Remove the patties from the oven after they get a gold shade

Puffs with sorrel sweet

Sweet puffs

From puff pastry, you can make soft crispy puffs. If you buy the dough in advance. You can prepare such puffs very quickly.

1. The washed and dried leaves of the sorrel weathered and cut the harmonica
2. Fall asleep them with sugar and leave for a few minutes
3. Cut the finished puff pastry on the squares and put the filling in their middle
4. We fasten the edges of the squares and form the puffs
5. Litten with oil with oil, lay the puffs and lubricate them with an egg
6. It is possible to strengthen the taste of such sweet baking. Adding into an egg for lubrication honey
7. Bake puffs until readiness

Baking with Orel is a guarantee of excellent tea drinking and an excellent atmosphere at home. If you have not tried to use sorrel in pastries, it's time to do it. Bon appetit!

Video. What can I cook from sorrel?