Sorrel is a useful plant that produces crops in the spring, when other vegetables and fruits are not yet available. Our ancestors respected him, often using to prepare various dishes, including all kinds of pastries. Patty with sorrel filling are tasty and healthy, like almost everyone. Despite the fact that many fruits and vegetables today are available for sale year-round, to pamper yourself and loved ones with this unusual dish would be a good idea. The stuffing for sorrel patties can be sweet or savory, but it always turns out juicy, with a pronounced sourish taste, rich in various vitamins.
Cooking Features
Even an inexperienced hostess can make a stuffing for sorrel pies, but to get the expected result she will need to know a few things.
- It is important to choose the right sorrel when buying. Preference is better to give a plant with bright green leaves that have a pleasant sourish flavor without the “notes” of the mold. A sluggish plant is not worth taking. It is better to buy sorrel in the form of a bundle, as this allows you to examine each leaf and make sure that there are no lethargic or dried ones among them - buying greens in a tray, you do not have this opportunity.
- Sorrel does not need long-term heat treatment, but still the filling is made from leaves that have undergone at least minimal heat treatment. When heated, sorrel is greatly reduced in volume and can produce a lot of juice. If you put it in the filling completely raw, it will end up with little, and it can soak the dough. Usually, sorrel is crushed and poured boiling water for a few minutes or stewed with a little oil. After the excess liquid or the juice released from the plant is drained. Only after these manipulations, the sorrel is combined with the other ingredients that make up the filling.
- Filling of sorrel alone does not, otherwise it will be too acidic. Sorrel can be supplemented with berries and fruits, both fresh and dried, eggs, greens, mushrooms, potatoes, cottage cheese, cheese.
- Before spreading the oxalone filling on the dough, it should be cooled at least to room temperature. Hot filling can steam the dough, making the pastry tasteless.
Not only baked but also fried pies can be made with oxalic filling. It is also suitable for making large cakes, open and closed.
Sweet stuffing for sorrel patties with apple and rhubarb
Composition:
- sorrel - 100 g;
- rhubarb - 100 g;
- apples - 0, 2 kg;
- mint - 1 sprig;
- icing sugar - 40 g;
- vanilla sugar - 20 g.
Method of preparation:
- Sorrel wash, cut, pour boiling water. After 2 minutes, drain the water, sprinkle the sorrel with vanilla sugar.
- Slice the rhubarb as small as possible, sprinkle with powdered sugar, crush with a wooden spoon or tolkushkoy, leave for 20-30 minutes.
- Apples peel. Remove their cores. Pulp cut into small cubes.
- Combine apples, rhubarb and sorrel, mix well.
- Finely chop mint with a knife, add to the filling, stir it again.
The filling made according to this recipe contains a huge amount of vitamins and other useful elements. In the spring or early summer, pies with such a filler will help the body replenish the supply of vitamins, will charge with energy.
Sweet filling for sorrel and raisin pies
Composition:
- sorrel - 0, 2 kg;
- raisins - 60 g;
- butter - 40 g;
- cinnamon - to taste;
- sugar - 100 g.
Method of preparation:
- Cut and dried sorrel.
- Pour boiling water over raisins, leave for 15 minutes.
- Melt butter in a pan, put sorrel in it. Simmer it on low heat under the lid until it settles.
- Sprinkle the sorrel with sugar, mix. Hold in a pan for another couple of minutes. If liquid remains in the pan, drain it. Sorrel shift in a bowl.
- Drain the water in which the raisins are steamed. Squeeze dried fruits, put them in a bowl of sorrel.
- Add cinnamon, mix well.
Wait until the filling has cooled. After cooling, use the filling for fried or baked pies.
Unsweetened filling for patties with sorrel, onion and egg
Composition:
- sorrel - 100 g;
- green onions - 100 g;
- onions - 100 g;
- refined vegetable oil - 40 ml;
- chicken egg - 3 pcs .;
- salt - to taste.
Method of preparation:
- Wash, dry the green onions and sorrel. Finely chop them with a knife.
- Free onions from peels, cut into small pieces.
- Fry onions in vegetable oil until soft, add sorrel and green onions to it, mix. Then simmer for 2-3 minutes.
- Put in a bowl, let cool.
- Cook hard boiled eggs, cool under running cold water. Remove eggshells from eggs.
- Cut the eggs into small cubes, put them to other ingredients. Salt them, mix.
The filling for this recipe is very juicy and tasty. It is difficult to find a person who refuses to fill her pies.
Stuffing for sorrel and potato patties
Composition:
- potatoes - 100-150 g;
- sorrel - 0, 2 kg;
- onions - 100 g;
- butter - 40 g;
- salt, spices - to taste.
Method of preparation:
- Wash sorrel, shake off water, put on a towel so that it absorbs excess moisture. Cut with a knife.
- Free the onion from the peel, cut it into small cubes.
- Boil the potatoes in a uniform. Cool, peel and chop on a coarse grater.
- Melt butter in a pan, lightly fry the onion in it. Add the sorrel, put it out with a bow until soft.
- Transfer the onion-oxalic mass to the potatoes, season with salt and season to taste, mix.
The filling for this recipe is nourishing. If butter is replaced with vegetable oil, it can be used for lean baking and vegetarian pies.
Sorrel is one of the most useful products. Already in spring, when there is still a lot of time before harvesting vegetables, it is able to fill the body's need for vitamins. It is often included in the filling for the pies. With him, it turns juicy, acquires a sour taste. Sorrel filling is suitable for sweet and savory pastries, you just need to find the right recipe.
