Usuba
Puff Pastry Pie with Sorrel and Goat Cheese
Aromatic pie made from yeast puff pastry with a filling of fresh sorrel and delicate goat cheese. Crispy crust and juicy tangy filling create a perfect combination of flavors. Suitable for both everyday meals and festive menus.
- Total
- 80 min
- Standard serving
- 160.2 g
Ingredients
Total 4
Instructions
- 1
Step 1
Thaw the dough according to the instructions on the package.
- 2
Step 2
Sort through the sorrel, rinse it, and cut off the stems. Spread the leaves on a towel and dry them thoroughly.
- 3
Step 3
Chop the sorrel and mix thoroughly with goat cheese. It's easiest to do this with your hands.
- 4
Step 4
Roll out one portion of dough to the size of the mold and transfer it to the mold.
- 5
Step 5
Spread the filling on the dough, leaving about 2 cm free around the edges. Brush the edges with beaten egg.
- 6
Step 6
Roll out the second part of the dough and cover the filling with it. Lightly pinch the edges.
- 7
Step 7
Brush the pie with beaten egg. Using a sharp knife, make shallow decorative cuts on the surface.
- 8
Step 8
Let the pie rest for 30 minutes at room temperature.
- 9
Step 9
Bake in a preheated oven at 200 °C for 10 minutes. Then reduce the temperature to 180 °C and bake for another 10 minutes until golden brown.
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