Karelian wickets made of rye flour with potatoes

Karelian wickets made of rye flour with potatoes

Try to cook this traditional unsweetened pastries of Karelian cuisine. These are small open pies made of unleavened rye dough with various fillings. Today we will prepare wickets with potato stuffing. The wickets are prepared very quickly and simply. Karelian wickets made of rye flour with potatoes are very tasty both hot and warm! They can be served with milk, coffee or with first courses.

Cook Time
Servings
Calories

Cuisine: Karelian.

Ingredients

For the dough:

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

For filling:

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

You will also need:

  • butter - 30 g;
  • milk - 50 ml.

Cooking

1. We prepare the necessary products.

cooking Karelian kalitok from rye flour with potatoes - photo step 1

2. We pre-wash the potatoes, peel and rinse under running water. Cut the peeled tubers into large pieces, pour cold water and put on fire. Cook potatoes until soft, about 20 minutes. 5 minutes before cooking, add salt.

potatoes in a pan - photo step 2

3. Drain the water from the finished potato. Immediately add the butter to the hot potatoes, lightly knead together with a potato masher. While kneading, pour in hot milk. We make the puree not thick so that it is easy to lay out and level it in the blanks in an even layer. Then cool the puree to room temperature.

mashed potatoes - photo step 3

4. After the puree has completely cooled down, we do the dough. The dough made from rye flour dries quickly, it must be kneaded immediately before preparing the wickets. We send the flour into a bowl. Do not immediately pour all the flour into the bowl, then we will mix it in a little. Add salt to the bowl with flour and pour in kefir, knead the dough.

cooking dough for Karelian gates - photo step 4

5. We do not knead the dough for a long time, it is enough that it becomes pliable and does not stick to your hands. Cover the bowl with the dough with a towel.

dough for Karelian gates - photo step 5

6. Divide the dough into 4 parts and roll each part into a ball. We take one ball, and the remaining balls of dough lie in a bowl covered with a towel. On a table dusted with flour, roll out the ball into an oval-shaped layer and 2-3 mm thick. The dough rolls out very easily.

cooking Karelian wickets - photo step 6

7. We spread about 1.5 tbsp on the workpiece. spoons of mashed potatoes. We level the potatoes so that there is about 1 cm of free space around the edges.

cooking Karelian wickets - photo step 7

8. Raise the free edges of the dough around the entire perimeter.

cooking Karelian gates - photo step 8

9. We form a flat miniature ellipse by pinching the sides with two fingers in several places. In this way we form all the blanks.

cooking Karelian wickets - photo step 9

10. We cover the baking sheet with parchment paper and lay out all the formed blanks on it. Grease the potatoes in blanks on top with softened butter.

cooking Karelian wickets - photo step 10

11. We heat the oven to a temperature of 200 degrees, top-bottom mode. We bake the wickets for about 20 minutes. During this time, they should lightly brown on top.

cooking Karelian gates - photo step 11

12. While the gates are baking, melt the butter. We take out the finished wickets from the oven, pour the potatoes on top with melted butter.

cooking Karelian gates - photo step 12

13. Mix the remaining butter with warm milk. Alternately place in a plate with a milk-cream mixture and with the help of a culinary brush, grease the sides of the hot gates with this mixture.

cooking Karelian wickets - photo step 13

14. Karelian rye flour gates are ready.

Karelian wickets made of rye flour with potatoes

Enjoy your meal!

Karelian wickets made of rye flour with potatoes