The unique taste of sweet-sour oxalic pies of very few people will leave indifferent. Useful greens with characteristic taste are especially relevant after long winter when on beds the new harvest of vegetables and fruit didn't keep up yet. Indulge house with fragrant pastries any can, even inexperienced, the culinary specialist. There are various recipes of pies with a sorrel, and for a start you can master their some the fastest and simple.
Lazy sorrel pie
Include an oven that it was warmed up to 180 wasps. Prepare a sorrel (200 g): wash out it in flowing water and take in a colander that liquid flew down. After that cut greens without stalks and shift in a baking dish, previously having oiled it vegetable.
Shake up 3 eggs and 200 g of granulated sugar that the magnificent stable foam turned out. A thin stream at constant stirring enter a glass of the sifted wheat flour and add a cognac tablespoon. Well vent dough and fill in with it a stuffing.
This recipe of pie with a sorrel really fast – is enough to take a form in the warmed oven half an hour (by this time pastries will be reddened), and the dish is ready! Put it on a low plate a bottom down and give, having strewed with icing sugar.
Fast sorrel pies
The simple recipe of yeast dough for sorrel pies will help you to cope quickly with a cooking and to please house with a tasty dinner. For this purpose prepare a sponge dough: part in 300 ml of warm, but not hot milk (34-40os) a tablespoon of quick-rise yeast. Dissolve 2 tablespoons of granulated sugar in this mix then when stirring enter 3 tablespoons of the sifted wheat flour.
You keep capacity in the warm within 15 min. When the sponge dough for sorrel pies rises, add to it 5 g of table salt and 7 tablespoons of vegetable oil. Small parts add flour (in total about 3 glasses) until dough sticks to hands. However it shouldn't be too abrupt!
Take it 15-20 min. in heat for now rises, small cut the washed-out sorrel. When baking, greens uvaritsya strongly, however it isn't recommended to reduce specially stuffing volume, drenching with boiled water – sorrel pies will be not such juicy.
Create flat cakes of the identical size. Pinch everyone on the one hand and fill a sorrel, accurately trampling down greens fingers. Add to a stuffing on a pinch of sugar and very densely fix edges of preparations that in the course of preparation of pastries juice didn't flow out and I didn't burn. The sorrel pies prepared according to this recipe can be fried from two parties in vegetable oil before emergence of a ruddy crust or to put in an oven (temperature of 200 wasps) on a greased baking sheet for 30 min.