Lovers of a lot of greenery in the dishes, andalso our next dish is dedicated to vegetarians - a pie with sorrel. A unique combination provides the dish with a very unusual flavor and stunning flavor. This kind of pastry is recommended to be cooked in the summer, since sorrel in this period is the most delicious and juicy, which is what we need. Usually, such dishes were made with eggs and boiled cabbage, but today we decided to experiment a little and prepare a pie with sorrel. Such dishes are considered native Russian dishes, because only our landladies could bake tasty and lush pies, pancakes and cheesecakes. The filling to the pies was very different: from fruit to seafood. The last combination of the test and fish came to the culinary world more recently because of the increase in the number of gourmets and lovers of seafood. But we'll talk about this in the next culinary reviews, but for now, we'll prepare a pie with sorrel.
Recipe
To get a slightly sour taste, weit is necessary to take the following: as much as possible sorrel, packing 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. Pies with sorrel, the recipe of which is quite simple, can be prepared from different types of dough. Some landladies categorically do not recognize ready-made dough, as it can be prepared from stale foods. In that case, you can make a pie with sorrel made of buttery dough. The taste will change slightly, but what can you do. But if you are not a skeptic and perfectly manage the finished test, then it is for you our recipe for cooking.
Before you start cooking you need to getour dough and give it a little defrost, otherwise it will be inconvenient to roll it out. Also prepare in advance and the iron sheet for the pie, lubricating it with margarine, butter or vegetable oil, so that the oxalic cake does not burn. As soon as the dough is defrosted, 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 sorrel does not flow out of the pie. As a filling, we will have only sorrel, so cut it not too finely, add a little sugar and lay out on the dough. Put a little starch on top, so that less liquid is released during cooking. From the top we cover with the second part of the dough and grease with the beaten egg. The oven is heated to 180 degrees and bake for 20-25 minutes. Ready cake we give a little cool. From above it can be oiled with butter to make it soft. And you can serve on the table! Some gourmets use pie with sorrel, spreading it with sour cream. Since sorrel is very well combined with dairy products, the pie goes a little sweet and surprisingly gentle.
Another variant
In order to maximize thisa recipe for a pie with cabbage and eggs, you can add a little finely chopped boiled egg to the filling. Believe me, it will not spoil your cake in any way, but will only give it an extra flavor.
Of course, there are other pies with sorrel. The recipe for these dishes, as a rule, is quite simple.
