Sorrel pie in the oven

With the onset of the spring-summer season, it is definitely worth preparing the tastiest vitamin sorrel pie in the oven. The juicy sweet-sour filling, thanks to the addition of a small amount of starch, does not leak during baking, but becomes more viscous and holds its shape when sliced. The dough for this pie can be any. In this recipe, it is unleavened, thinly rolled out, and very quickly prepared.

Form 23 centimeters.

Cooking time: 60 minutes.

Yield: 5 servings.

Calories: 234 kcal per 100 grams of dish.

Ingredients

• flour (premium) – 310 g;
• milk – 160 g;
• white sugar – 30 g;
• melted butter – 40 g;
• fine salt – 1/2 tsp;
• baking powder – 10 g;
• egg for greasing – 1 pcs.

Filling:

• fresh sorrel – 200 g;
• sugar – to taste (50-150 g);
• starch – 2 tbsp.

Preparation

1. Prepare the ingredients for the dough. The milk should be at room temperature. It is better to sift the flour in advance.

2. Prepare the products for the filling. You can take more sorrel – during the cooking process, it will evaporate, significantly reducing in volume. The amount of sugar depends on the acidity of the sorrel – young leaves are not as sour as older ones, so you should sweeten them to taste.

3. Rinse each sorrel leaf, cleaning it from dust and debris. Place on a towel, blot, and let dry a little.

4. Meanwhile, prepare the dough. In a bowl, dissolve the milk with the sugar and salt.

5. Add the baking powder.

6. Pour in the oil.

7. Gradually add the flour, mixing the ingredients with a spoon.

8. Gather the flour lumps together and knead a little with your hands right in the bowl. The dough should become soft and non-sticky. Leave it to rest, covered with a towel, while the filling is prepared.

9. Cut the sorrel into strips of 0.5-0.7 centimeters.

10. Transfer it to a bowl and mix with sugar and starch. At this stage, you can turn on the oven to preheat to 180 degrees.

11. Divide the dough into unequal parts – one larger and the other smaller. Tear off a small piece from the larger part for decoration.

12. First, roll out the larger piece to a thickness of 0.3-0.5 centimeters. It should be enough to cover the bottom of the form and to bend about 5 centimeters up the sides.

13. Line the form with it, tucking the edges up.

14. Place the filling, evenly distributing it over the entire area.

15. Roll out the second piece of dough to the size equal to the diameter of the form. Cover the filling with it and pinch the edges all around.

16. Go over the pinched edges a second time and twist them into a braid. Make a hole in the center for the steam to escape.

17. Roll out the smallest piece and cut out shapes for decoration.

18. Stick them on the pie, wetting the bottom side with water.

19. Beat the egg and brush the entire surface of the pie.

20. Place the baking tray with the form in the oven for 25-30 minutes. The top of the pie should turn golden brown and glossy.

21. The sorrel pie in the oven is ready. It should be allowed to cool slightly before removing from the form. The soft, not thick, dough layer and the juicy sweet-sour filling cause complete delight. In warm or cooled form – this is not just a very tasty, but also a vitamin delicacy.