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Sorrel and egg pie

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1341
Kitchen Russian
Calorie content 131.6 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5.2 gr.
Fats * 4.3 gr.
Carbohydrates* 23.9 gr.
* per 100 gr. product
Sorrel and egg pie
Content

Such a pie can be eaten as an independent dish with tea or other drinks, as well as replaced with bread and served with first courses or light broths. You can bake sorrel and egg pie from ready-made dough or knead yourself.

Ingredients

Cooking process

step 1 out of 7
Combine flour, milk, one tablespoon of sugar, a teaspoon of salt, two tablespoons of sunflower oil, and dry yeast. Knead the dough, leave it for 1.5 hours.
step 2 out of 7
Rinse the sorrel thoroughly under running water so that there are no grains of sand left, discard it in a colander, then cut into strips.
step 3 out of 7
Peel the onion and cut into cubes. Heat a skillet, pour in sunflower oil, fry the onion, then add it to the sorrel.
step 4 out of 7
Boil two eggs hard-boiled, cool, remove the shell and cut them into cubes, transfer to the rest of the filling. Break one egg into the filling, add salt to taste and stir.
step 5 out of 7
Remove the dough from the refrigerator, divide it into two unequal parts. Grease a baking dish with butter. Roll most of the dough into a cake, place on the bottom of the mold and form small sides. Place the filling over the dough.
step 6 out of 7
Roll out a thin round layer from the smaller part, cover the filling with it, pinch the edges of the dough together. Punch a few holes on the surface of the cake with a fork.
step 7 out of 7
Preheat the oven to 180 degrees, bake the pie for 30-40 minutes. Cool the finished pie and serve it on the table.

Bon Appetit!

 

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