Pies with sorrel and eggs
10 servings
150 minutes
Sorrel works great as a filling, its freshness sets off the density of the dough. In this recipe, sorrel is combined with an egg, which is ideal - like in homemade sorrel soup.
1
Prepare all the ingredients.
2
Mix yeast with warm milk and sugar. Let it sit for 10 minutes.
- Dry yeast: 5 g
- Milk: 100 ml
- Sugar: 40 g
3
Melt half of the butter and let it cool.
- Butter: 50 g
4
Sift the flour, add the yeast mixture, 1 egg, melted butter, and salt. Knead the dough.
- Wheat flour: 240 g
- Dry yeast: 5 g
- Chicken egg: 5 piece
- Butter: 50 g
- Salt: to taste
5
Cover the dough with plastic wrap and place it in a warm place for 1.5 hours.
6
Boil the eggs hard, peel them, and cut into small cubes.
- Chicken egg: 5 piece
7
Chop sorrel and green onions.
- Sorrel: 150 g
- Spring onion: 50 g
8
Melt the remaining butter in a pan. Quickly sauté the sorrel and green onions over high heat. Add the eggs and let cool. Season to taste.
- Butter: 50 g
- Sorrel: 150 g
- Spring onion: 50 g
- Chicken egg: 5 piece
- Salt: to taste
9
Knead the dough, dust the table with flour, roll it into a sausage, and divide it into equal parts.
- Wheat flour: 240 g
10
Roll or flatten the dough into a round pancake, place the filling on it, and tightly pinch the edges.
11
Place the pastries on the baking sheet seam side down, cover with a towel, and let rise for 15 minutes.
12
Beat the egg with a spoon of water and brush it on the pastries. Then send them to the oven preheated to 180 degrees for 15-20 minutes.
- Chicken egg: 5 piece
- Salt: to taste
13
Serve the pies hot or cooled.
