Crispy Sorrel Puff Pastry. Step-by-step Recipe With Photo

Puff pastry with sorrel from ready-made yeast-free puff pastry - crispy, ruddy, hot in the heat, but on your table. You don't need a lot of sorrel for the filling, it can even be mixed with fresh spinach, it will be delicious! Sorrel adds sourness to the traditional puff pastry filling made from eggs and onions.

Take the puff pastry out of the freezer 30 minutes before cooking and leave at room temperature so that it thaws a little and becomes pliable.

• Cooking time: 35 minutes
• Servings: 4

Ingredients for sorrel puff pastry

• 300 g of finished puff pastry;
• 5 chicken eggs;
• 2 medium onions;
• 1 bunch of sorrel (100-150 g);
• 50 g butter;
• pepper, paprika, salt, sugar, flour.

Method for making crispy sorrel puff pastry

First, let's prepare the filling, it must cool completely before getting into the pies. So, clean the medium-sized bulbs, cut them finely.

In a frying pan, heat the butter, send the chopped onion into the heated oil, simmer over moderate heat until it becomes soft.

Put the sorrel leaves in a bowl, pour cold water, leave for a few minutes to soak the sand. Then we wash the greens with running water.

Finely chop the sorrel for pies, add to the transparent onion, cook for literally 2-3 minutes. The sorrel will turn brown almost immediately. If cooking with spinach, add it at this stage of cooking as well.

Boil 4 chicken eggs hard-boiled, leave one egg raw, you will need it for baking.

Grate boiled eggs on a coarse grater, add to sorrel and onions.

At this stage, season the filling - salt and pepper to taste, add a little ground sweet paprika and a pinch of sugar to balance the sorrel acid.

Sprinkle the cutting board with wheat flour, put a sheet of thawed dough on the flour, roll it out with a rolling pin into a rectangular layer 2-3 millimeters thick.

With a sharp knife, cut the layer of dough into four parts - you get wide long strips.

Divide the cooled filling into four parts, put on the edge of the dough strip on one side.

Break the remaining egg into a bowl, mix with a fork. Lubricate the edges of the dough with an egg so that it sticks together easily, wrap the edge over the filling. With a fork, press the edges of the puff pastry around the perimeter.

Grease the formed pies liberally with a raw egg; without the egg, the dough will not quickly acquire an appetizing golden color.

With a sharp knife, we make 3 deep cuts on the pies, you need to cut it all the way to the filling so that the steam comes out during baking.

Any cuts can be made - with crosses or a special knife to create an openwork lattice.

We heat the oven to a temperature of 200 degrees Celsius. Put a sheet of oiled parchment on a baking sheet, puff pastries with sorrel on the parchment. We send the baking sheet to the hot oven on the middle shelf. Cooking for 20 minutes.

We serve it on the table with heat, although the cooled puff pastry with sorrel remains incredibly tasty. Bon appetit, make some simple homemade cakes, it's delicious!