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Karelian pies made from rye flour with potato
Try making this traditional savory pastry from Karelian cuisine. These are small open pies made from unleavened rye dough with various fillings. Today we will make pies with a potato filling. Pies are prepared very quickly and easily. Karelian pies made from rye flour with potato are very tasty both hot and warm! They can be served with milk, coffee, or first courses.
Ingredients
Show ingredients
For the dough:
- kefir - 100 g;
- rye flour - 120-150 g;
- salt - a pinch.
For the filling:
- potato - 400 g;
- milk - 60 ml;
- butter - 30 g;
- salt.
Also needed:
- butter - 30 g;
- milk - 50 ml.
Preparation
- Prepare the necessary products.
- Pre-wash the potato, peel it, and rinse under running water. Cut the peeled tubers into large pieces, cover with cold water, and place on the heat. Boil the potato until soft, about 20 minutes. Add salt 5 minutes before it's done.
- Drain the water from the cooked potato. Immediately add butter to the hot potato and lightly mash with a potato masher. While mashing, pour in hot milk. Make the puree not too thick so that it can be easily spread and smoothed out in the blanks in an even layer. Then cool the puree to room temperature.
- After the puree has completely cooled, we start on the dough. The rye flour dough dries quickly, so it needs to be kneaded just before making the pies. Pour the flour into a bowl. Do not pour all the flour into the bowl at once; we will add it gradually. Add salt to the bowl with flour and pour in the kefir, knead the dough.
- Do not knead the dough for too long, just enough for it to become pliable and not stick to your hands. Cover the bowl with a towel.
- Divide the dough into 4 parts and roll each part into a ball. Take one ball to work with, while the other balls of dough remain in the bowl covered with a towel. On a floured table, roll the ball into an oval shape about 2-3 mm thick. The dough rolls out very easily.
- Place approximately 1.5 tablespoons of potato puree on the prepared dough. Spread the potato so that there is about 1 cm of free space around the edges.
- Raise the free edges of the dough around the perimeter.
- Form a flat miniature ellipse by pinching the edges with two fingers in several places. Use this method to form all the blanks.
- Line a baking sheet with parchment paper and place all the formed blanks on it. Brush the tops of the potato in the blanks with softened butter.
- Preheat the oven to 200 degrees, top-bottom mode. Bake the pies for about 20 minutes. During this time, they should be lightly browned on top.
- While the pies are baking, melt the butter. Remove the finished pies from the oven and drizzle the melted butter over the potato on top.
- Mix the remaining butter with warm milk. Dip the sides of the hot pies in the milk-butter mixture in turn and brush them with this mixture using a culinary brush.
- Karelian pies made from rye flour are ready.
Enjoy your meal!
