Sorrel Patties

Summer-filled yeast pies – sorrel.

Cook: 3 hour

Servings: 10

Ingredients

For the test:

Wheat flour – 3 cups
Milk – 0.75 cups
Chicken eggs – 2 pcs.
Sugar – 5 tbsp
Butter – 70 g
Fresh yeast – 20 g
or dry yeast – 7 g
Salt – 0.25 teaspoon

For filling:

Sorrel – 300-400 g
Sugar – 0.5 cups
Potato starch – 1 tbsp

For lubrication:

Chicken egg – 1 pc.

Directions

Prepare foods for sorrel yeast cakes.
Prepare the yeast pie dough using the sponge method. To do this, heat the milk to a temperature of 35 degrees. Dissolve yeast, add 1 tablespoon. a spoonful of sugar and 1 tablespoon. a spoonful of flour.
Cover and leave in a warm place for 40 minutes for the cap to rise.
Then pour the dough into the rest of the flour.
Add 2 eggs, remaining sugar, soft butter and salt. Knead a soft dough. Cover it with a towel and leave in a warm place for 1-2 hours.
Prepare the filling. Rinse the sorrel, wring it out and leave on a sieve or towel to drain the water.
Then chop the sorrel into small pieces.
Cover the sorrel with potato starch and sugar.
Knead the dough again.
Roll it up with a roller.
Cut into several portions.
Roll out the dough pieces so that they are about the size of a tea saucer.
Place the sorrel filling in the middle of each flatbread.
Pinch the edges.
Lubricate the patties with a beaten egg. Place the patties a short distance apart on a greased and floured baking sheet. Turn on the oven.
Bake sorrel yeast pies in an oven preheated to 190 degrees for 20 minutes. Put the finished pies on a plate and sprinkle lightly with cold water.
Bon appetit!

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