Sorrel Pies
12 servings
150 minutes
Sorrel pies are an amazing combination of sweetness and a slight sourness that comes from Russian cuisine. Sorrel, rich in vitamins and refreshing flavor, adds a pleasant zest to the filling, while the soft yeast dough makes the pies airy and tender. This recipe has been known in rural Russian cuisine for ages when housewives used seasonal products to prepare delicious and nutritious dishes. The pies are perfect for a cozy home tea time or a festive table. They can be served warm when the filling is still slightly stretchy or chilled as a refreshing snack on a hot day. The taste of these pies evokes memories of summer, sunny days, and the traditions of Russian cooking passed down through generations.
1
Knead the risen dough a little and divide it into 15 parts. From each piece, carefully make a flatbread by hand, place as much filling as possible in the center, and wrap it. Place the pies on a baking sheet and brush with beaten egg yolk.
- Chicken egg: 1 piece
2
Preheat the oven to 180 degrees. Bake the pies for 30 minutes.
3
Wash and finely chop the sorrel. Mix the chopped sorrel with half a cup of sugar.
- Sorrel: 3 bunchs
- Sugar: 1 glass
4
Knead the yeast dough: dissolve the yeast in warm milk; sift the flour; beat the egg, add salt, remaining sugar, milk; pour the mixture into the flour; knead the dough; at the end, add melted butter and continue kneading. Place the kneaded dough in a deep bowl, cover it, and put it in a warm place. After an hour, knead the dough again and leave it in a warm place for another half hour.
- Dry yeast: 10 g
- Milk: 1 glass
- Wheat flour: 3 glasss
- Chicken egg: 1 piece
- Salt: 0.3 teaspoon
- Sugar: 1 glass
- Butter: 4 tablespoons