• Spring version
Dough:
200g flour
5g fresh yeast
100ml buttermilk
salt
Filling:
2 orach bunches
salt
butter
1 green garlic
+1 small egg
Variant: Add ewe cheese on top of the filling if you wish.
• Fall version
Dough:
240g flour
5g fresh yeast
160g sour cream
salt
Filling:
300g orach
salt
butter
1 pestled garlic clove
+2 tbsp of milk
Baking pan: 20x20 cm
Orach was the ingredient of this year for me! I fell in love! I felt lucky to be able to bake this orach pie in spring and fall!
The recipes are almost similar. To make the dough, mix the yeast with the buttermilk or the sour cream, adding the required amount of flour. You’ll get a non-sticky dough, slightly hard. Let it rise for 1 hour.
Then (a kind man named Marcel helped me), wash the orach leaves. Be careful, that pink liquid stains (I used red orach). Let the orach leaves simmer in butter; add the salt, the green garlic or the garlic clove, depending on the season.
Roll out half of the dough in a buttered and floured baking pan. Add the filling and the ewe cheese if you wish. Then, add the other half of the rolled-out dough and stick the two pieces together.
Brush the egg or milk on top of the pie, then bake it in the preheated oven at 180°C for 20 minutes.
