Colored orach pies

Name: Colored orach pies - Carmina G.
Ingredients: Dough: 600 g flour 200 ml sour cream 20 g yeast 160 ml warm water 1 tablespoon sugar 1/2 teaspoon salt Filling: about 700; 800 g of lambs quarters leaves (red and green mixed) 3; 4 tablespoons of oil salt and pepper to taste 1 handful of semolina For brushing: 1 large free; range egg flax seeds chopped fresh dill coarse salt

Appetizers - Colored orach pies by Carmina G. - Recipia

Colored Lamb's Quarters Pies In our kitchen, we make a pie almost weekly, and the version with lamb's quarters is one of the simplest. I use both red and green lamb's quarters because the filling turns out more colorful, but the taste remains the same: slightly vegetal, with a soft dough and golden edges. The lamb's quarters must be washed thoroughly, as the leaves easily gather sand. Once cooked in the pan, the semolina binds the filling and prevents it from being watery inside the pies. Quick info Total time: not specified; includes preparing the filling, dough rising, and baking. Preparation time: not specified. Baking time: not specified; the pies are baked at 180 degrees Celsius until golden. Servings: the number varies depending on the size of the cut circles. Difficulty: medium. Recipe type: savory pies with yeast dough and lamb's quarters filling. Ingredients For the dough 600 g flour 200 ml sour cream 20 g yeast 160 ml warm water 1 tablespoon sugar 1/2 teaspoon salt For the lamb's quarters filling About 700-800 g leaves of lamb's quarters, a mix of red and green 3-4 tablespoons oil Salt, to taste Pepper, to taste 1 handful of semolina For brushing and decoration 1 large egg, free-range Flax seeds Chopped fresh dill Coarse salt Preparation method 1. Prepare the lamb's quarters Select the lamb's quarters leaves and detach them from the stems. Wash them very well under cold running water until no sand or other impurities remain on the leaves. Let them drain, then cut them into strips. 2. Cook the filling Heat the oil in a large pan and add the chopped lamb's quarters. Sauté the leaves until they soften and the water they release evaporates. Season the filling with salt and pepper to taste. When the lamb's quarters have reduced, sprinkle in a handful of semolina and mix well. Turn off the heat and cover the pan with a lid. Let the filling sit covered so that the semolina can swell in the steam created inside the pan. Before filling the dough, the mixture should be well bound and not overly liquid. 3. Prepare the dough Place the flour in a bowl. It's important that it is at room temperature. Separately, dissolve the yeast with half a tablespoon of sugar and half a teaspoon of salt, following the steps in the original recipe. Pour the dissolved yeast over the flour, add the warm water, and start mixing. Then add the sour cream, one tablespoon at a time, until the entire amount is incorporated. Knead until you obtain an elastic dough. Cover the dough and let it rise until it doubles in volume. The duration may vary, so watch the volume of the dough rather than a fixed time. 4. Roll out the dough Sprinkle flour on the work surface and turn out the risen dough. Roll it out into a sheet about 1 cm thick. Cut circles from the dough. On each circle, place some of the lamb's quarters filling, without reaching the edge. Fold the dough over and seal the edges with the tines of a fork. Press down enough to seal well, but without piercing the dough. 5. Prepare the pies for the oven Place the pies on a baking tray lined with parchment paper. Beat the egg and brush each pie on the surface. Sprinkle flax seeds, chopped fresh dill, and a little coarse salt on top. The oven should be preheated before placing the tray inside. 6. Bake the pies Bake the pies at 180 degrees Celsius until they turn golden. The exact time is not specified in the basic recipe, and it also depends on the size of the pies. Pay special attention to the color of the dough and the edges, which should be baked and golden. Why I make this recipe often Lamb's quarters pies are perfect for days when I want to prepare something savory but without a complicated filling. The lamb's quarters reduce quickly in the pan, and the semolina solves the problem of an overly wet filling. The dough is elastic and easy to work with after rising. I also like that I can use both red and green lamb's quarters together. The pies look appealing without needing other ingredients in the filling. They can be eaten fresh but are also good after cooling down. Tips and Variations Tips Wash the leaves carefully before cutting them. Lamb's quarters can retain sand between the leaves, which can be unpleasant in the filling. Do not add the semolina at the beginning. Wait for the lamb's quarters to reduce and lose some water, then add the semolina and cover the pan. This way, the filling binds without becoming too dry. Let the dough double in volume before rolling it out. If it is worked too early, the circles may shrink and be harder to roll out. Do not put too much filling on each circle. The edges must remain clear for sealing; otherwise, the pies may open up in the tray. Substitutions The recipe uses sour cream in the dough, and this is not replaced in the basic version. For the filling, both red and green lamb's quarters are used, but the ratio can be changed based on what you have on hand, keeping the total amount of approximately 700-800 g of leaves. Variations You can make the pies smaller or larger, depending on the size of the cut circles. The amount of dough and filling remains the same, but the final number of pieces will be different. For a more colorful appearance, keep the mix of red and green lamb's quarters. If you use more red lamb's quarters, the filling will have a more intense color after cooking. Flax seeds, dill, and coarse salt can be sprinkled on top after brushing with egg. They can be sprinkled more discreetly or generously, depending on preference, without changing the preparation method. Serving Ideas The pies can be served warm, as soon as they have cooled down sufficiently, or at room temperature. They are suitable as a savory snack, for breakfast, or in a packed lunch for later. Because the filling is based on lamb's quarters, they do not need a complicated side dish. Frequently Asked Questions 1. Can I use only green lamb's quarters? Yes. The recipe uses a mix of red and green lamb's quarters for color, but it can also be made with just one type of lamb's quarters. Keep the total amount of approximately 700-800 g of leaves. 2. Why is semolina added to the filling? The semolina absorbs some of the liquid released by the lamb's quarters. It is added after the leaves have reduced, and then the pan is covered so that the semolina can swell in the steam. This way, the filling becomes more bound and easier to place in the dough. 3. How long should the dough rise? The recipe does not specify a number of minutes. The dough should be left to rise until it doubles in volume. The duration depends on the temperature in the kitchen and how quickly the yeast works. 4. Can I put the pies in a cold oven? No. The oven should be preheated first, then the pies are baked at 180 degrees Celsius. This step is explicitly mentioned in the recipe and should not be omitted. 5. How do I know when they are done? The pies are done when they have turned golden on the surface. The edges should be browned, and the dough should not look raw. Nutritional Values The values below are estimated. The number of pies is not mentioned, and their size may vary. The estimation is calculated for one pie if the dough and filling are divided into approximately 10-12 pieces. One pie may have approximately 280-350 kcal, 40-48 g carbohydrates, 8-10 g protein, and 10-14 g fat. Differences arise mainly from the amount of oil used, the fat percentage of the sour cream, the size of the pies, and the amount of egg and seeds that end up on each piece. Lamb's quarters add volume and flavor, while most of the carbohydrates come from flour and semolina. The values do not include any other foods served alongside. Storage and Reheating After cooling, keep the pies covered to prevent them from drying out. They can be eaten at room temperature or reheated before serving. Since the recipe does not specify an exact storage duration, it is better to prepare an amount that you will consume in a short time. When reheating, just make sure they are warm; if heated too much, the dough may dry out.

Colored orach pies

Tags

Categories