Chop sorted and washed sorrel, dress with oil, sugar, salt and stew in its own juice. Form a semicircular pie together with the stuffing, butter it and bake.
For dough: flour 415 g, yeast 10 g, 2 eggs, fat 10 g, salt 5 g.
For stuffing: sorrel 850 g, sugar 100 g, oil 50 g, salt 6 g.
