We offer recipes for cooking appetizing pies with sorrel of yeast dough. Summer taste of baking for sure you and your family members will like, and the usefulness of the filling will be an excellent motivation to cook similar items for your family as often as possible.
Patties with sorrel - recipe for yeast dough in the oven
Ingredients:
For the test:
- the flour sifted of the first grade - 390-420 g;
- milk or water - 295 ml;
- sunflower oil refined - 85 ml;
- salt - 10 g;
- sugar - 55 g;
- dry yeast - 15 g;
For filling:
- sorrel - 380 g;
- sugar - 100-120 g;
- egg for lubricating the top of the products - 1 pc.
Preparation
To prepare a dough for pirozhki with sorrel, initially mix slightly warmed water or milk with yeast, sugar and three tablespoons of flour and put in the heat for fifteen or twenty minutes. After a lapse of time, we pour in the sunflower oil without smell, pour in salt and in small portions sift into the dough the remaining flour and make the batch. We are not striving for the sticky texture of the flour coma, but we try not to add the flour unnecessarily, so that the products do not turn out to be excessively dense. For the convenience of kneading, it is better to lubricate the palm with a refined oil. We leave the ready dough for aging in the heat for about forty minutes.
During this time we prepare the filling from sorrel for pies in the oven. We go through, wash and dry the fresh leaves on the towel, and then cut them into small pieces, put them in a bowl and take a little hands.
We spread the dough to serving balls, from each we roll out a flat cake about the size of a palm, in the center we spread a hill of sorrel, add about a teaspoon of sugar and patch the edges.
Formed products spread on the baking sheet, pre-laying it with a cut of parchment, give them a little warmth, then cover the surface with a beaten egg and if desired, we rub a bit of sugar.
Now it remains only to bake the pies in a hot oven for twenty minutes at 180 degrees, let them cool down a bit and you can enjoy the wonderful taste of the products.
Fried pies from yeast dough with sorrel and rhubarb
Ingredients:
For the test:
- the flour sifted the premium - 645 g;
- milk or water - 245 ml;
- boiling water - 220 ml;
- refined sunflower oil - 55 ml;
- salt - 10 g;
- sugar - 35 g;
- dry yeast - 10 g;
For filling:
- sorrel - 1 large bunch;
- rhubarb - 4 stems;
- semolina - 55 g;
- sugar - 110 g;
- Sunflower oil without fragrance for frying - 200-400 ml.
Preparation
Initially, for these pies, we prepare the filling, since the dough, despite the yeast base, is prepared very quickly. We wash the leaves of the sorrel and the rhubarb stalks. The latter is cleansed of hard veins and melenko shinky. We also grind small and sorrel. Mix the prepared ingredients in a bowl, add the granulated sugar, mash the mass a little, then add semolina and mix. Manka will keep the juice of the filling inside the pies and will not allow it to flow out during the heat treatment.
For the dough, dissolve in warm water or milk, dry yeast, sugar crystals and salt, pour in also vegetable oil and mix. Now we sift the wheat flour into the second bowl and pour in the prepared yeast base to it. Hastily mix everything with a spoon and immediately pour out a glass of boiling water, without stopping to interfere. We make kneading, if necessary pouring a little more flour, but try not to make the dough too dense.
Immediately proceed to the formation of pies, dividing the flour into a serving, blinding each cake and filling it with stuffing. Fry the billets in hot sunflower oil until ready and mouth-watering blush on both sides.