Unsweetened sorrel pie

To begin with, prepare the dough: add milk to the milk heated to a warm state, stir the yeast until smooth. Pour in sugar and five tablespoons of flour from the total amount, mix and leave in a warm place for half an hour. After that, mix the dough with egg, salt, vegetable oil and the remaining flour. Depending on the characteristics of the flour, you may need it a little more or less - we focus on the fact that the final consistency of the dough is soft, pliable, but not steep. We form the kneaded dough into a ball, place in a bowl, tighten with cling film and leave in a warm place for one hour to rise. While the dough is rising, we are busy with the filling. Cut the cheese into cubes. Any soft cheese can also be used in place of goat cheese.

We thoroughly wash the sorrel from dirt, discard dry leaves and tough stems. Cut the dried sorrel leaves into small pieces.

In a separate bowl, mix chopped sorrel and chopped cheese. Add salt and black pepper to taste.

Lightly knead the dough that has come up and put it on the board. With our hands greased with vegetable oil, we distribute the dough in the form of a thick cake with a diameter of 27-28 cm.

Put the prepared cheese and sorrel filling in the center of the cake.

Raise the edges of the dough and pull them to the center, leaving the open filling in the middle. Shake the egg with a fork in a separate small container and grease the surface of the cake with the resulting mass using a silicone brush. We transfer the cake to a greased form.

Preheat the oven to a temperature of 180 degrees. We put the pie pan in the hot oven on the middle level. Bake for 35-40 minutes until golden brown. We take the finished pie out of the oven, let it cool slightly and serve hot.