Sorrel pie

Name: Sorrel pie - Zaraza M.
Ingredients: For the dough: 200 g white flour; 1/2 packet of fresh yeast; 1 teaspoon of sugar; 1 teaspoon of salt; about 150 ml warm water; 3 tablespoons of oil. Filling: about 500 g fresh lambs quarters (a mix of red and green); 3 tablespoons of oil + salt and pepper to taste + granulated garlic for sautéing the lambs quarters; 3 tablespoons of semolina; 1/2 box of Delaco Fine Cheese; 2; 3 teaspoons of flax seeds; 1 small egg.

Appetizers - Sorrel pie by Zaraza M. - Recipia

The sorrel tart is a savory pie made with a simple yeast dough and a filling of sautéed sorrel, cream cheese, and egg. The sorrel is cooked beforehand, along with semolina, to prevent the filling from becoming too watery. The tart bakes for about 40 minutes and can be served warm or cold. It is a practical option when you have fresh sorrel and want to use it in a more substantial dish. Quick Info Total time: not specified exactly; includes preparation, cooling, and baking time Preparation time: not specified in the original recipe Cooking and baking time: approximately 10 minutes for the sorrel and 40 minutes in the oven Servings: not specified; depends on the size of the dish and the portion served Difficulty: easy to medium Recipe type: savory tart with sorrel, suitable for lunch, dinner, or a cold snack Ingredients For the dough 200 g white flour 1/2 packet fresh yeast 1 teaspoon sugar 1 teaspoon salt Approximately 150 ml lukewarm water 3 tablespoons oil For the filling Approximately 500 g fresh sorrel, a mix of red and green 3 tablespoons oil Salt, to taste Pepper, to taste Garlic powder, to taste 3 tablespoons semolina 1/2 box cream cheese Ceva Fin from Delaco 2-3 teaspoons flax seeds 1 small egg Preparation method 1. Prepare the sorrel Remove the sorrel leaves from the stems, then wash them thoroughly in several waters. The leaves can retain quite a bit of dirt, so it's important to rinse them carefully. After washing, cut the sorrel into strips. Heat the 3 tablespoons of oil in a pan and add the sorrel. Season with salt, pepper, and garlic powder. Sauté the leaves for about 10 minutes until they soften and release their liquid. Finally, add the semolina and mix. This will help absorb the liquid released by the sorrel, ensuring the filling isn’t too wet. Set the mixture aside to cool. 2. Knead the dough Place the fresh yeast in a bowl along with the salt and sugar. Rub the ingredients together until the yeast becomes liquid. Add the lukewarm water and start incorporating the flour. Gradually pour in the oil as you knead. You will achieve an elastic dough that can be stretched by hand into shape. There’s no need for complicated kneading. The important thing is for it to come together and remain elastic. If necessary, work it until the flour is incorporated and the dough can be placed in the dish. 3. Place the dough in the dish Grease a heat-resistant dish with oil. Place the dough in it and flatten it with your hands to cover the bottom of the dish. An exact size for the dish is not mentioned, so the thickness of the dough will depend on the shape used. Roll it out as evenly as possible so that the base bakes uniformly. 4. Add the filling Spread the sautéed and cooled sorrel over the dough. Distribute the mixture evenly across the surface. Add dollops of cream cheese here and there. It’s not necessary to spread it evenly; the pieces of cream cheese will blend with the sorrel during baking. Beat the egg and pour it over the entire filling. Finally, sprinkle the flax seeds on top. 5. Bake the tart Place the dish in the preheated oven and bake the tart at 180 degrees Celsius for about 40 minutes. It’s done when the dough and surface are golden brown. The time may vary slightly depending on the oven and the dish used, so keep an eye on the tart's appearance. Let it rest a bit before cutting, especially if you want stable slices. Why I make this recipe often I love the sorrel tart because it uses a green that is often cooked only in soups or stews. In this version, the sorrel becomes a hearty filling, and the cream cheese adds a pleasant texture. Another advantage is that the tart can be eaten cold. A slice is easy to pack or serve at a meal where you want to prepare something in advance. The semolina helps a lot with the consistency, as it absorbs the liquid released by the sautéed leaves. Tips Wash the sorrel in several waters, especially if it’s bought from the market. The leaves and stems can hold sand or dirt. Don’t skip the sautéing step. Raw sorrel would release too much liquid during baking, and the dough might remain wet in the filling area. The semolina is added at the end of cooking the sorrel, once it has released its liquid. Mix well to distribute it throughout the filling. Allow the sorrel to cool before placing it over the dough. Very hot filling can soften the dough. The eggs should be beaten before being poured over the filling. The recipe uses the whole egg, not just the yolk or the white. Substitutions The cream cheese Ceva Fin from Delaco can be replaced with another plain cream cheese of similar consistency. It’s best to choose a product that can be easily dolloped over the sorrel. Red and green sorrel can be used in whatever proportion is available. The recipe mentions a mix of the two without specifying a separate quantity for each. Variations You can use only red sorrel or only green sorrel if that’s what you have on hand. The total amount remains approximately 500 g. For a different distribution of cream cheese, it can be placed in several small dollops or a few larger pieces. The recipe does not require it to be spread in a continuous layer. Flax seeds can be sprinkled over the entire surface or only in certain areas, depending on how pronounced you want the flavor to be. Serving ideas The tart can be served immediately after it has baked, once it cools slightly. It’s also good cold, and in this form, it’s easier to slice. You can serve it as a snack, for breakfast, or as a simple dish for lunch and dinner. It doesn’t need a complicated side; it can be eaten plain, cut into slices. Frequently asked questions Can frozen sorrel be used? The recipe is written for fresh sorrel. If frozen sorrel is used, it will likely have more liquid, so it needs to be cooked until the mixture is well reduced before adding the semolina. However, the quantity and time for this variation are not specified in the original recipe. Why is semolina added to the filling? The semolina absorbs the liquid released by the sorrel during sautéing. This makes the filling more cohesive and prevents it from excessively wetting the dough during baking. Can I spread the cream cheese in an even layer? The recipe recommends placing it in dollops. You can spread it if you prefer, but this modification will distribute the cream cheese differently in the tart. How can I tell when the tart is baked? The tart bakes for about 40 minutes at 180 degrees Celsius. It’s ready when the dough and surface are golden brown. If you’re using a different dish than originally intended, check the appearance before removing it. Can it be served cold? Yes. The recipe is good both warm and cold. After cooling, the filling settles, and the slices are easier to portion. Nutritional values The values below are estimates for the entire tart, as the size of the dish, number of servings, and exact amount of cream cheese from half a box are not specified. Energy: approximately 1,800-2,000 kcal for the whole tart Protein: approximately 45-55 g Carbohydrates: approximately 210-230 g Fats: approximately 90-105 g Most of the fats come from the oil and cream cheese, while the carbohydrates primarily come from flour and semolina. If the tart is divided into 6 slices, one slice would have approximately 300-335 kcal, but the actual value depends on the exact amount of oil absorbed and the type of cream cheese used. Storage and reheating Store the tart in the refrigerator, covered, after it has cooled. It is recommended to consume it within a few days. It can be served cold, straight from the refrigerator, as the recipe is good in this form as well. If you prefer to eat it warm, just heat the desired piece until it warms through. There’s no need to reheat the entire tart each time.

Sorrel pie

Tags

Categories