Sorrel pie is a great alternative to regular patties. The sorrel must first be sorted out and the petioles must be removed. To prevent the filling from flowing, be sure to add the starch and pat dry the sorrel leaves after washing. Excess moisture is not needed there. The filling will settle during the cooking process, so be smart about it in shape.
Purpose: For an afternoon snack
Main Ingredient: Sorrel / Dough / Shortcrust pastry / Herbs
Dish: Baking / Pies / Sweet
- Sorrel - 150 Grams
- Flour - 200 Grams
- Butter - 80 Grams
- Egg - 1 Piece
- Sugar - 7 Art. spoons (2 tablespoons - in the dough, 5 tablespoons - in the filling)
- Baking powder - 1 teaspoon
- Starch - 1 tbsp. the spoon
- Salt - 1 Pinch
How to make Sorrel Sand Pie
Prepare all the ingredients you need to make the sorrel pie.
Sift flour into a bowl, add sugar and baking powder, mix.
Grate butter on a coarse grater into a bowl of flour mass.
Rub everything into small crumbs with your fingers.
Break an egg into a bowl.
Knead the dough quickly, divide into 2 parts. Put one part, 1/3 of the mass of the dough, in a bag and put it in the freezer for 30 minutes.
Place the remaining portion in a 20 x 15 cm baking dish. Put the remaining dough and smooth over the bottom and sides with a layer of 0.5 centimeters. Refrigerate for 30 minutes.
Turn on the oven to preheat to 180 degrees. Cut clean sorrel into thin strips and place in a bowl.
Pour sugar and starch into a bowl of sorrel.
Stir and remember the sorrel to soften but not let the juice out too much.
Place the filling in the dough pan.
Remove the dough from the freezer and grate it on a coarse grater over the sorrel.
Place the dish in a hot oven and bake for 20-25 minutes until golden brown.
Remove the cake from the oven and cool. Remove from the mold and serve.
Enjoy your meal!