Sorrel and Goat Cheese Pie

Ingredients

1 puff pastry

300 g sorrel

100 g goat cheese

1 egg

Defrost the dough as directed on the package. Sort the sorrel, rinse, trim the stems, spread on a towel, and dry thoroughly. Chop and mix thoroughly with the cheese (preferably by hand).

Roll out one piece of dough to fit the pan and place it in the pan. Spread the filling on the dough, leaving about a 2 cm border. Brush the edges with egg wash.

Roll out the second piece of dough and fold it over the filling, gently pinching the edges. Brush the pie with egg wash and make shallow slashes with a sharp knife (for a decorative touch).

Let the pie sit for half an hour at room temperature. Bake in an oven preheated to 200°C for 10 minutes, reduce the temperature to 180°C, and bake for another 10 minutes.

Enjoy!