Crispy Puff Pastry with Sorrel

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Puff pastries with sorrel made from ready-made yeast-free puff pastry - crispy, ruddy, hot with heat, and to your table. For the filling a lot of sorrel is not needed, it can even be mixed with fresh spinach, it will be delicious! Sorrel gives sourness to the traditional puff pastry egg and onion filling.

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

Time for preparing: 35 minutes
Servings Per Container: 4

Ingredients for Puff Pastry with Sorrel

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

A method of preparing crispy puff pastry with sorrel

First, prepare the filling, it should cool completely before getting into the pies. So, medium-sized onions are cleaned, cut finely.

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

Leave 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.

We cut the sorrel for pies finely, add to the transparent onion, cook literally 2-3 minutes. Sorrel will almost immediately turn brown. If you cook with spinach, then you also need to add it at this stage of cooking.

Hard boil 4 chicken eggs, leave one egg raw, it will be needed 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, pour 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 out a rolling pin into a rectangular layer 2-3 mm thick.

With a sharp knife we cut the dough into four parts - we get wide long stripes.

We 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 easily sticks together, wrap the edge on the filling. We press the edges of the puff pie around the perimeter with a fork.

Abundantly grease the formed patties with a raw egg, without an egg the dough will not quickly acquire an appetizing golden color.

Use a sharp knife to make 3 deep cuts on the patties, you need to cut through to the filling so that when baking the steam comes out.

Any cuts can be made - with crosses or with a special knife, so that an openwork lattice is obtained.

We heat the oven to a temperature of 200 degrees Celsius. On a baking sheet we put a sheet of oiled parchment, on parchment layered pies with sorrel. We send the baking sheet to the hot oven on the middle shelf. Cook for 20 minutes.