Rye patties with sorrel

Category: Bakery products
Rye pies with sorrel

Ingredients

Rye flour 300 gr.
Kefir 2.5% 200 ml
Vegetable oil 2 tbsp. l.
Soda 1/2 tsp
Salt 1/2 tsp
Fresh sorrel 300-400 gr.
Sugar to taste 1/2 stack.
Butter 1 tsp

Cooking method

  • Add soda to kefir at room temperature, stir and leave for a few minutes to extinguish the soda. Then add sifted flour, salt, knead the dough and add vegetable oil at the end. The dough shouldn't be steep.
  • Rye pies with sorrel
  • Wash sorrel, sort it out, dry slightly to remove excess moisture. Then cut out all the stems. This process slightly increases the cooking time, but the result is worth it - the filling is very tender! Then cut the sorrel leaves across 1-2 cm wide. Put butter and sugar in a preheated frying pan, let it caramelize a little (2-3 minutes) and add the whole sorrel. As soon as the juice boils away, you get a light five-minute jam.
  • Sprinkle a cutting board or table with rye flour, roll up small balls of dough, then sprinkle 0.5 cm thick flat cakes with flour on top. Form the pies and put on a baking sheet covered with parchment paper. Bake at 180 degrees for 10-15 minutes. The pies are baked very quickly and you need to monitor them, they do not need to be baked too much.
  • After baking, put the pies on a dish, cover with parchment paper, on top with a napkin or towel and give a little "rest".
  • Rye pies with sorrel
  • Bon Appetit!!

The dish is designed for

10-12 pcs depending on the size of the pies

Time for preparing:

45 minutes

Cooking program:

Baking in the oven

Note

Delicious with cold milk!

celfh
Yulia, sorrel in baked goods is very, very tasty!))))
The recipe is in the tabs for a couple of months, until fresh sorrel!))
Bianchi
celfh, Yes!! I totally agree! This already wants early greens - you need to prepare for the summer))) Thank you!
Trishka
Bianchi, thanks for the recipe, I have never eaten sorrel pies, and even on rye flour!
Boom to correct, only the sorrel will appear fresh and cook.
Is the dough because of the rye flour not sticky ??
Bianchi
Trishka, Bake such pies - you will like it very much !!! They are delicious in any case, and even more so with rye flour)) I expose the recipes in advance, by spring))) The dough would not be sticky with a steep kneading, but here it needs to be soft and tender, therefore (as I wrote in the recipe), when rolling it you need to sprinkle it a little with the same rye flour.
Ikra
Y-yyy !!!! But I can't do sorrel !!!! And this is so delicious! And even on rye flour ... I would not wait for summer, but would run to Auchan (whoever has it nearby) and bought fresh sorrel and made it immediately so that I could fill my hand by summer ... I envy you all!
Anna1957
Quote: Ikra

Y-yyy !!!! But I can't do sorrel !!!! And this is so delicious! And even on rye flour ... I would not wait for summer, but would run to Auchan (whoever has it nearby) and bought fresh sorrel and made it immediately so that I could fill my hand by summer ... I envy you all!
Don't cry, not for you alone
Ikra
Anna1957how to live?
Anna1957
Quote: Ikra

Anna1957how to live?
A replacement should be sought, similar in taste, but without oxalic acid. Rhubarb upsets me more in this sense.
Gala
What cool pies! How I like it!
Yulia,

Quote: Anna1957

A replacement must be sought
An, maybe spinach with citric acid?
Bianchi
Ikra, Anna1957, What a pity .. But you can bake such pies with anything, for example with lingonberries (cranberries)! I don't even know which is tastier! The cooking principle is the same
Bianchi
IkraBut I'm waiting for the beginning of summer, when my sorrel grows, and I even miss it already
Bianchi
Galina, Thank you)) I love them too !!
Shelena
Yulia, thanks for the recipe! An unusual combination!
Tell me, have you ever tried to make such pies with frozen sorrel?
Ikra
Bianchi, yes, I will definitely try to cook it with something sour. I really like the rye dough lately.
Bianchi
Shelena, I have not tried it) But I think that it will be nice with frozen too! There will simply be small nuances in taste, since sorrel from the garden is one thing, store sorrel is another, and frozen sorrel is the third, as well as berries. But there will be no cardinal differences!
Bianchi
Ikra,
Shelena
Julia, thanks for the answer! I will try with frozen for now.
Bianchi
Shelena,
Nana
Sorrel baked goods are .... classics of the spring genre! Inexpressible taste: something in between an apple and a berry. I traditionally bake a spring sorrel pie every spring. You can also add apples or strawberries. Vashpe will be bitten. Thanks for the recipe. I will definitely do it. This is something like Shchavelevsky carols.
Rye pies with sorrel
In the photo there is just a pie made from a pie, not a pie, low-yield dough from Lyudmila with a filling of sorrel, apples and strawberries.
Bianchi
Nana,
Quote: Nana
This is something like Shchavelevsky carols.
Yes, only the dough here is more tender (with kefir) Try it! Thank you for your spring recipe - we will try everything in the spring!
Gala
Yulia, take a report on pies

Rye pies with sorrel Rye pies with sorrel

Excellent pies, one hundred percent my product A little, however, had to tinker. The dough was too steep at first. It’s me - a bastard, it was not necessary to pour all the flour at once. And since I never bake pies, I don’t know how to pinch them, the filling tried to escape during the baking process.
As for the rest, beautiful marquise, everything is fine, everything is fine!
Bianchi
Gala, Wow!!! So beautiful!!!! Well done, Galina, the dough turned out to be thin, and there are a lot of fillings - it was intended! Yes, you need to get used to the test, but this is only the first time, and then everything is easy and simple! By the way, when the filling runs off (it sometimes runs off anyway, even if you pinch it well), then the sugar caramelizes and the pie turns out even tastier.If you pinch around the edges (as in my photo), then the filling runs off less! I am very glad that some of my favorite pies (the second - with lingonberries) fell in love with you too !!
Gala
Yes, I understood from your photo that the pies are not wrapped so for nothing. Next time will be better, I have no doubt. And the filling on cane sugar is a complete fly away!
Crochet
Quote: Bianchi
knead the dough

Yulenka, does this dough need to be kneaded especially thoroughly?

Or can you knead until you get bored?

Can you keep such a dough in the refrigerator for some time?
Bianchi
Gala, Of course! And for the first time, the pies were of the highest class! Cane sugar, I agree completely, the taste is indescribable and the benefits too!
Bianchi
Crochet, It does not need to knead - just knead and that's it, because it is on kefir and the consistency should be soft and tender I prepare the dough before baking, I think it can be stored, but not for long, after all, there is an interaction between soda and kefir
Crochet
Quote: Bianchi
It does not need to be kneaded

It's important, well, for me at least ...

Thank you very much for your answer ...
Bianchi
Crochet, I was glad to help

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