Recipe: Summer, Ahh Summer Sorrel Pie... step by step with pictures | Handy.Recipes

Summer, Ahh Summer Sorrel Pie...

Cooked sorrel pie summer, ah summer..

Time to cook: 120 minutes

Total Servings: 30

Nutritional Value

You're working up an appetite in the great outdoors, so if you're stuck cooking a kebab, you can have a sorrel pie for a snack that's delicious. As soon as it's time for sorrel, I invariably make this pie. It tastes better the more sorrel you put in the filling. It takes a lot of sorrel, I put more than 1 kilo, I mean all the ones I pick at a time in the country.

Author of the recipe

Ingredients for sorrel pie "summer, oh, summer...":

  • Wheat flour / Flour - 8 glass
  • Milk - 1 glass
  • Sugar - 1 glass
  • Margarine - 300 g
  • Chicken egg (4 pieces for dough, 1 piece for greasing the top) - 5 pieces
  • yeast (fresh) - 70 g
  • Powdered sugar (for filling) - 6 tablespoon
  • Sorrel - 1 kg
  • Potato starch (for stuffing) - 4 tablespoon
  • Vegetable oil (to grease a baking tray) - 1 tablespoon
  • Salt - 1 teaspoon

How to cook sorrel pie "summer, ah summer..." step by step with photos

Make dough the unleavened way. Use fresh yeast.

Heat the milk, add sugar, stir until dissolved. When the milk has cooled to steamy milk, add the yeast, crumbling it with your hands, and stir well again, so that the yeast dissolves all. Only the temperature of milk should be kept, it is better to put it in colder than in hotter than steamed milk. let it stand for 5-10 minutes, when you will see a cap of bubbles forming, you can pour it into the flour.

Add grated margarine, eggs, salt, sifted flour, add yeast dissolved in milk and knead the dough well. Cover the pan with a napkin and leave it in a warm place for 1 hour, waiting for the dough to rise.

Prepare the filling beforehand. Wash the sorrel thoroughly, tear off the stalks, put it on a towel to dry, from time to time you need to stir it, turning it. You can leave it overnight, letting it dry well.

When ready, shred the sorrel.

When the dough has risen, divide it into two parts. Spread most of the dough on a baking tray, which has been greased with butter.

Place the first layer of sorrel, sprinkle powdered sugar and 1 spoonful of starch on top. If you don't have powdered sugar, you can use sugar.

Then put the 2nd layer of sorrel and again sprinkle with powdered sugar and starch.

3 layer of sorrel again sprinkle with powdered sugar and starch. If the sorrel is wet, you can add more starch. When the remainder of the water from the sorrel combines with the starch, then you get a creamy sweet layer and the cake is well baked, it does not seem damp. I try to put as much sorrel as possible, it's nice when you have a lot of stuffing, it has a nice sourish flavor, just incomparable. I have about 10 centimeters of sorrel layer. In the finished pie, it's only about 1 cm.

Cover the pie with the second layer of pastry, seal the edges, brush with egg, prick the top layer of pastry a few times with a fork and send to the oven for 40-45 minutes. Bake at 180 degrees.

Take the crispy pie out of the oven, let it cool and cut into pieces. If you want to take it with you on a picnic, you can cut it up as you place it.

Enjoy! Serve with milk or juice.

A slice.

Delicious sweet and sour sorrel pie is delicious.

Nutritional Value:

Whole Dish:
8718.8 Calories
209.9 g
244.4 g
1448.6 g
Per Serving:
290.6 Calories
7 g
8.1 g
48.3 g
239.5 Calories
5.8 g
6.7 g
39.8 g

Salt, Vegetable Oil, Flour, Sugar, Sweet, Eggs, Milk, Potato starch, Sour, Margarine, Yeast, Baking, Sorrel, Dough, Sugar Powdered Wheat, Pies

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