Sorrel pie fast

Aspic pies are a "lifesaver" for any housewife, given the fast pace of modern life. Cooking it is quite simple and easy, and the result always pleases with a wonderful taste. A feature of such pies is a rather thin dough, usually on kefir, and a variety of fillings.

In this recipe for making a quick sorrel pie, the delicate airy dough perfectly combines with the fresh and slightly sour taste of greens.

First of all, you need to turn on the oven at 180 degrees so that the pie is evenly baked and juicy inside.

Break chicken eggs in a bowl, shake. Pour kefir to the eggs, add salt and pepper and mix well with a whisk.

To make the pie more soft and airy, be sure to sift wheat flour. In a separate bowl, mix the dry ingredients - flour and baking powder.

Pour flour into a bowl with kefir and eggs. Mix everything until smooth. The dough should have the consistency of pancakes.

Now you need to do the filling for the pie. Wash the sorrel under running water and dry it by spreading it on a paper towel. Cut off the stems from the sorrel, chop the rest finely.

Dill is also washed, dried and finely chopped.

Pour all the greens into a bowl with dough and mix with a spoon.

Prepare a suitable baking dish, cover the bottom with parchment paper and pour the dough into the mold.

Put the pie in a preheated oven to bake for half an hour or until a beautiful golden crust appears. Check the readiness of the pie with a wooden toothpick.

Let the cake cool down a little. Carefully take it out with a kitchen spatula, transfer it to a beautiful dish for serving on the table and cut into portions. Ready-made sorrel pie can be eaten both hot and cold. Bon appetit!