Karelian pies made from rye flour with potatoes

Try to make this traditional baking of Karelian cuisine. These are small open pies made from unleavened rye dough with various fillings. Today we will prepare pies with potato filling. The pies are made very quickly and easily. Karelian pies made from rye flour with potatoes are very tasty both hot and warm! They can be served with milk, coffee, or first courses.

Caloric content: 161 kcal per 100 grams of the dish.

Cooking time: 60 minutes.

Serves: 4.

Cuisine: Karelian.

Ingredients

For the dough:

• kefir - 100 g;
• rye flour - 120-150 g;
• salt - a pinch.

For the filling:

• potatoes - 400 g;
• milk - 60 ml;
• butter - 30 g;
• salt.

Also needed:

• butter - 30 g;
• milk - 50 ml.

Preparation

1. Prepare the necessary ingredients.

2. Rinse the potatoes, peel them, and rinse under running water. Cut the peeled tubers into large pieces, cover with cold water, and put on the stove. Boil the potatoes until soft, about 20 minutes. Add salt 5 minutes before they are done.

3. From the finished potato we drain the water. Immediately add the butter to hot potatoes, slightly knead together with a potato. Flowing, pour hot milk. We do not thick mashed potatoes so that it is easy to lay out and flatter in the workpieces in an even layer. Then we cool the puree to room temperature.

4. After the puree has completely cooled, we start working on the dough. Rye flour dough dries quickly, so it needs to be kneaded just before making the pies. Put the flour in a bowl. Do not pour all the flour into the bowl at once; we will add it gradually. Add salt to the bowl with the flour and pour in the kefir, kneading the dough.

5. Do not knead the dough for long; it is enough for it to become pliable and not stick to your hands. Cover the bowl with the dough with a towel.

6. Divide the dough into 4 parts and roll each part into a ball. Take one ball for work, while the remaining balls of dough stay 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.

7. Place about 1.5 tablespoons of mashed potatoes on the base. Even out the potatoes so that there is about 1 cm of free space at the edges.

8. Lift the free edges of the dough all around the perimeter.

9. Form a flat miniature ellipse, pinching the edges with two fingers in several places. This way, we form all the bases.

10. Line a baking sheet with parchment paper and place all the formed bases on it. Brush the potatoes in the bases with softened butter.

11. Preheat the oven to 200 degrees, top-bottom mode. Bake the kalitki for about 20 minutes. During this time, they should brown slightly on top.

12. While the kalitki are baking, melt the butter. Take the finished kalitki out of the oven and pour melted butter over the potatoes on top.

13. Mix the remaining butter with warm milk. Alternately dip into a bowl with the milk-cream mixture and brush the sides of the hot kalitki with this mixture using a culinary brush.

14. Karelian kalitki made from rye flour are ready.

Bon appétit!