Sorrel pie made from potato yeast dough
12 servings
480 minutes
Sorrel pie made from potato yeast dough is an unusual and exquisite dish of Russian cuisine. This pie combines the tenderness of airy dough with the slight sourness of fresh sorrel, creating a harmonious and refreshing taste. The potato yeast dough makes the pastry especially soft and fragrant, while the sorrel, complemented by sugar, adds a spring freshness to it. In ancient times, such pies were made in Russian villages using seasonal products. Sorrel, appearing in early spring, served as one of the first sources of vitamins after a long winter. This pie can be served as a standalone dish or as an addition to warm teas and compotes. It is ideal for cozy family evenings when you want to enjoy homemade pastries with a unique flavor.
1
Preparing potato yeast dough: dissolve dry yeast in 1.5 cups of milk, add 250 g of flour. Leave the mixture in a warm place for about 1 hour.
- Dry yeast: 7 g
- Milk: 1.5 glass
- Wheat flour: 650 g
2
Boil the potatoes and mash them in a blender.
- Potato: 3 pieces
3
When the dough rises, add to it 2 tablespoons of melted butter, 3 eggs, 0.5 tablespoons of sugar, 0.3 teaspoons of salt, and mashed potatoes; mix everything well and add the remaining flour. Knead the dough (to prevent it from sticking to your hands, grease your hands with sunflower oil). The dough should be smooth. If the dough is not uniform and smooth with this amount of flour, add more flour.
- Clarified butter (ghee): 5 tablespoon
- Chicken egg: 5 piece
- Sugar: 7.5 tablespoons
- Salt: 0.3 teaspoon
- Potato: 3 pieces
- Wheat flour: 650 g
- Sunflower oil: 3 tablespoons
4
We leave the dough in a warm place for about 3 hours.
5
Chop the sorrel and add 7 tablespoons of sugar, mix.
- Sorrel: 120 g
- Sugar: 7.5 tablespoons
6
We beat 2 eggs.
- Chicken egg: 5 piece
7
We melt 3 tablespoons of butter.
- Clarified butter (ghee): 5 tablespoon
8
From the prepared potato yeast dough, we roll out a flat layer, grease one side with beaten egg, and place it in a form previously greased with melted butter, so that the egg-greased side of the dough layer lies on the melted butter. We place the prepared sorrel on the ungreased side of the dough layer.
- Chicken egg: 5 piece
- Clarified butter (ghee): 5 tablespoon
- Sorrel: 120 g
9
Roll out the second layer of dough, cover the first layer with filling, pinch the edges, brush the top of the pie with beaten egg and melted butter. The pie should be generously brushed with melted butter, so if the specified amount (3 tablespoons) is not enough, melt more butter.
- Wheat flour: 650 g
- Chicken egg: 5 piece
- Clarified butter (ghee): 5 tablespoon
- Clarified butter (ghee): 5 tablespoon
10
Bake for 30-40 minutes in an oven preheated to 180 degrees.
