Sorrel pie - original and delicious!

Fans of a large amount of greens in dishes, as well as vegetarians, are dedicated to our next meal - a sorrel pie. The unique combination provides the dish a very unusual taste and amazing aroma. It is recommended to cook such pastries in the summer, since sorrel during this period is the most delicious and juicy, which we need. Usually such dishes were made with eggs and boiled cabbage, but today we decided to experiment a bit and make such a pie with sorrel. Such dishes are considered primordially Russian dishes, since only our housewives could bake delicious and magnificent pies, pancakes and cheesecakes. The fillings for the pies were very different: from fruits to seafood. The latest combination of dough and fish came to the culinary world recently due to an increase in the number of gourmets and lovers of seafood. But we will talk about this in the following culinary reviews, but for now we will prepare a pie with sorrel.

Recipe

To get a slightly sour taste, we need to take the following: as much sorrel as possible, a pack or two (depending on the desired pie size) puff pastry, one egg, a packet of margarine, a couple of spoons of starch and a small amount of sugar. Sorrel pies, the recipe of which is quite simple, can be prepared from various types of dough. Some housewives categorically do not recognize ready-made dough, as it can be prepared from stale products. In this case, you can make a pie with sorrel from pastry. The taste will change a little, but what can you do. But if you are not a skeptic and do well with the finished dough, then our recipe is just for you.

Before you start cooking, you need to get our dough and let it defrost a little, otherwise it will be uncomfortable to roll it. We also prepare an iron sheet for the cake in advance, greasing it with margarine, butter or vegetable oil so that the sorrel cake does not burn. Once the dough has thawed, we divide it into two parts, one of them is rolled out according to the shape of the sheet. We lay and make small sides so that the juice from the sorrel does not flow outside the cake. As a filling, we will have only sorrel, so we cut it not too finely, add a little sugar and put it on the dough. Put a little starch on top so that less liquid is released during cooking. Cover with the second part of the dough and grease with a beaten egg. Preheat the oven to 180 degrees and bake for 20-25 minutes. Ready cake let cool a little. From above it can be greased with butter to make it soft. And you can serve it! Some gourmets use sorrel pie, spreading sour cream on top. Since sorrel goes very well with dairy products, the cake comes out a little sweet and surprisingly tender.

Another variant

In order to bring this recipe as close as possible to a pie with cabbage and eggs, you can add a little finely chopped boiled egg to the filling. Believe me, this will in no way spoil your cake, but only give it an additional gamut of taste.

Of course, there are other pies with sorrel. The recipe for such dishes is usually quite simple.