Sorrel and Leek Patties
by Editorial Staff
For soups, broths, green borscht, as well as for a snack with a cup of tea, we bake delicious pies with sorrel and leeks. The universal lean dough in vegetable oil is ideal for both large items (open and closed pies) and portioned ones – bagels, pies.
Cook: 1 hour 30 minutes
Ingredients
- Flour – about 350 g
- Ice water – 100 ml
- Refined vegetable oil – 100 ml
- Butter – 30 g
- Sorrel – 200 g
- Leeks – 150 g
- Garlic – 1-2 cloves
- Lemon – 1-2 wedges
- Fresh chili peppers – to taste
- Salt to taste
Directions
- Simmer the leek stalk cut into rings in butter. We soften for 3-4 minutes over low heat.
- Add chopped sorrel and a little red chili to taste. To enhance the acid – a slice or two of lemons (then discard) or lemon juice. Garlic passed through a press is also there. Salt, stir, simmer for about 10 minutes. Try the filling and cool.
- We knead the dough. Combine 300 g of wheat flour, a pinch of salt, very cold (ice) water and vegetable oil. The remaining 50 g (or a little more) of flour is added during further kneading, if the mass remains too wet.
- We grind to butter crumbs.
- Putting a kind of “streusel” together, kneading and sculpting a ball out of dough. Wrap shortcrust pastry in vegetable oil with cling film and send it to the refrigerator for 30-60 minutes.
- Roll the dough as thin as possible (until transparent) into a cake. You don’t need to sprinkle the work surface with flour.
- We cut the layer of dough into rectangles about 7×10 cm in size. Put the filling in the center of each piece.
- Bend the smaller sides of the dough rectangles inward and roll them along the length into rolls. Press the joints lightly to securely hide the sorrel and leek filling.
- We repeat the steps with the remaining dough and filling.
- We bake pies with sorrel and leeks in a preheated oven for about 25-30 minutes at a temperature of 180 degrees.
- Cool the sorrel snack pies and serve.
Bon Appetit!
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