Pie with sorrel, cheese and eggs
8 servings
60 minutes
The pie with sorrel, cheese, and eggs is an exquisite combination of sour sorrel, tender cheese, and aromatic garlic wrapped in soft, airy dough. This recipe has roots in Russian cuisine where seasonal ingredients like sorrel are traditionally used to give the dish a light fresh tang. The pie is hearty yet delicate and is nutritious and balanced thanks to the egg and rice. It can be served warm or chilled and is perfect for family dinners and festive gatherings. Ideal with herbal tea or fermented milk drinks, this pie is a true find for lovers of delicious and unusual dishes from Russian cuisine.
1
For the filling, cook the rice beforehand.
- Rice: 300 g
2
For the test, dissolve the yeast in warm water or milk. Then add 9 tablespoons of oil, vinegar, salt, flour, and knead the dough. Cover with a towel and let it sit for 40 minutes.
- Dry yeast: 20 g
- Water: 200 ml
- Olive oil: 11 tablespoons
- Wine vinegar: 1 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 700 g
3
Filling. Chop sorrel, herbs, onion, cheese. Crush garlic. Add eggs (leave 1 yolk for brushing the dough), rice, salt and pepper to taste. Mix.
- Sorrel: 700 g
- Parsley: 1 bunch
- Red onion: 1 piece
- Cheese: 250 g
- Garlic: 4 cloves
- Chicken egg: 3 pieces
- Ground black pepper: to taste
4
Divide the dough into 3 unequal parts so that the bottom layer is thicker than the others. Roll out the dough for the bottom layer and place it on the baking sheet so that the edges hang over. Spread half of the filling, cover with a layer of dough, and make holes in it with a fork. Then add the remaining filling and cover with a third layer of dough. Seal the edges.
- Chicken egg: 3 pieces
5
Brush the pie with egg yolk. Bake for about an hour at 180 degrees.