The cork with the sorrel is closed

Pies and cakes
The cork with the sorrel is closed
The dough is divided into 3 parts. From two thirds roll a round cake 1 cm thick (bottom), put in a frying pan, round shape or baking sheet, greased with vegetable oil. Sprinkle the surface of the flat cake with crushed breadcrumbs (1-2 tablespoons), then put the stuffing out of sorrel, cover with a lid 0.5 cm thick, rolled out of 1/3 of the remaining dough, carefully protect the edges, pour the fork with a fork, leave to stand for 7 -10 min, grease with sweet tea. 
The filling should be prepared as follows: the leaves of the sorrel should be picked, rinsed, spread on a tablecloth, dried, finely chopped, mixed with sugar and starch. 
Bake cake at a temperature of 200-210 ° C until cooked. 
Pie from sorrel has a tender sweet and sour taste. It is served for tea, eaten hot and cold.

Dough of yeast lean: 600 g. 
For the filling: 300 g of sorrel, 1-2 tbsp. tablespoons sugar, 1 tbsp. a spoon of starch, 1-2 tbsp. spoons of ground sifted breadcrumbs.