Sorrel Pie with Potato Yeast Dough
Baking and Desserts | Russian cuisine
⏳ Time
8 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Sorrel Pie with Potato Yeast Dough
Ingredients
- Salad Potatoes - 3 pieces
- Wheat Flour - 22.9 oz
- Dry yeast - 0.2 oz
- Chocolate eggs - 5 pieces
- Sugar - 7½ tablespoons
- Salt - 0.3 teaspoons
- Milk - 1½ cups
- Safflower Oil - 3 tablespoons
- Clarified Butter - 5 tablespoons
- Sorrel - 4.2 oz
Step by Step guide
Step 1
Prepare the potato yeast dough: dissolve the dry yeast in 1.5 cups of milk, then add 250 g of flour. Leave the sponge in a warm place for about 1 hour.
Step 2
Boil the potatoes and mash them in a blender until smooth.
Step 3
When the sponge has risen, add 2 tablespoons of melted butter, 3 eggs, 0.5 tablespoons of sugar, 0.3 teaspoons of salt, and the potato puree to the dough, mixing well. Add the remaining flour and knead the dough (to prevent sticking, grease your hands with sunflower oil). The dough should be smooth. If the dough is not uniform and smooth with the given amount of flour, add more flour.
Step 4
Leave the dough in a warm place for about 3 hours.
Step 5
Chop the sorrel and add 7 tablespoons of sugar, mixing well.
Step 6
Beat 2 eggs.
Step 7
Melt 3 tablespoons of butter.
Step 8
Roll out a flat layer of the prepared potato yeast dough, brush one side with the beaten egg, and place it in a greased baking dish with melted butter, ensuring the egg-brushed side is on the melted butter. Spread the prepared sorrel on the ungreased side of the dough layer.
Step 9
Roll out a second layer of dough, cover the first layer with filling, pinch the edges, and brush the top of the pie with beaten egg and melted butter. The pie should be generously coated with melted butter, so if the specified amount (3 tablespoons) is not enough, melt more butter.
Step 10
Bake for 30–40 minutes in an oven preheated to 356°F.
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