Sorrel-filled Hand Pies

Let's start with the dough, since while it is proofing, you can boil eggs, prepare the filling, and read a book with your child :) About yeast. Ideally, for every 100 grams of flour, take 5 grams of fresh yeast. But since our pastries are not very buttery, we can safely reduce this amount. As you can see, instead of 25 grams, I took 20, we'll just give it a little more time to proof. So, the first step will be to activate and check our yeast. If they were frozen, they need to be thawed at room temperature. Then add 100 grams of warm milk and sugar (about 1 tablespoon), mix everything and place in a warm place. I place the cup in a bowl with hot water. I see that after 15 minutes, the necessary cap of bubbles appears in the cup. For me, this process always takes 30 minutes. But if your yeast doesn't show any signs of life by this time, throw them away, they are not living at all, they are dead.

Sift the flour. Take slightly less than 470 grams, as the flour can vary and this amount should be enough. Pour the remaining milk into a bowl, heat it, and dissolve butter and salt in it. Then add the sifted flour and our active yeast. Knead a pleasant, soft dough that does not stick to your hands. If it sticks, add small amounts of flour (about 1 tablespoon). And if it still sticks slightly, just throw the dough on the table and it will become smooth as I mentioned before.

Cover with a towel and place the bowl with the dough in a warm place for about 40 minutes. After this time, the dough should rise about three times in size. I put it in the oven with the light on, which heats it to +28 degrees Celsius.

Knead the dough and let it rise for another 30 minutes. Boil the eggs hard. Let's make the filling. I have young, tender, meadow sorrel that I collected myself. I barely removed the stems because they are still very soft and delicate. So, sort and wash the sorrel, then chop it. Peel and dice the onion. Heat a frying pan, add butter, and sauté the onion until translucent and lightly golden. It should remain juicy, not become crispy. Add the chopped sorrel to the pan and cook for another minute, stirring continuously, gently flipping the lower leaves with the upper ones. We just need the sorrel to wilt slightly, nothing more, it's quick.

Dice the boiled eggs, mix them with the sorrel and onion, season with salt and pepper, and mix well. The filling is ready. If you have green onions or cooked rice on hand, they can be harmoniously added.

Pinch off a piece of dough, flatten it, and place a tablespoon of filling in the center.

Form the dough and place it seam-side down on a baking sheet lined with parchment paper. Cover the pies with a towel and let them rest for about 10 minutes while the oven heats up. Then lightly brush each pie with beaten egg.

Place in a preheated oven at 180 degrees Celsius for about 15-20 minutes. The baking time depends on your oven! Two pies didn't fit on my baking sheet, so I quickly fried them in a skillet (meat filling). And let fried ones be less healthy, but they are tastier to me, believe it or not! That concludes my narrative, and enjoy your meal!