Recipe of Karelian wickets: we prepare patties in Finnish

Finnish cuisine is ideal for winterweather, when you want to stay at home and eat something nourishing. For the main meal, you can make soup, but for tea drinking it is necessary to make Karelian wickets. This dish is prepared simply, almost anything can be used for the filling, but the taste does not

disappoints even those who first decidedDiscover the traditions of Finnish culinary specialists. What to do if you do not have the opportunity to go to Finland, but you want to try a dish? Learn the recipe of Karelian wickets and prepare them yourself! The efforts are worth it.

Classic recipe for Karelian wickets

One of the most common optionsThe filling is potato. To make Karelian pies-wickets, you need two glasses of rye flour, two-thirds cup of sour cream, two-thirds cup of milk, salt, about five potatoes, chicken eggs, and two spoons of butter are needed for the filling.

Start with the preparation of the filling.Peel and boiled potatoes mash in puree with beaten egg and melted butter, salt and let cool. Separately mix sour cream with milk, in a bowl sift rye flour, salt and gradually add the milk mixture, kneading the elastic dough. After preparing it, wrap the bowl with food film and set aside for half an hour. Thirty minutes later, roll the dough into sausage and cut off small pieces from it, rolling them into round cakes. In the middle of each, put two tablespoons of the filling, tuck the edges at the sides and clamp them. Open oval patties are obtained. Lubricate the baking tray with oil, put pies on it and bake for 20 minutes in an oven heated to two hundred degrees.

The recipe for Karelian wickets advises to dip the pie in warm milk or lubricate it with butter and egg before eating.

Recipe for Karelian wickets with rice

The dough for these pies should be cooked the sameas for potato. For the filling you need a glass of round rice, half a liter of milk, a glass of water, a couple of tablespoons of butter, a teaspoon of salt. Wash the rice and cover with a glass of water, salt and boil. As soon as he leaves a little, cover and reduce heat. As the liquid boils away, pour milk into the pan so that the porridge is not dry. After half an hour, add oil and turn off the heat. Roll out small cakes out of dough, spread them on each

stuffing and tweak the corners.You can make four or six corners, and you can make an oval pie. It is necessary to bake on a baking sheet covered with paper at a temperature of two hundred degrees; it will take no more than a quarter of an hour. To serve these cakes in the traditional way, heat the milk with butter, dip the cake in it for a couple of minutes, then serve on a plate. As an option, you can grease the dough with butter, cover with hot pies with a towel for ten minutes, then serve. Such gates will be soft and gentle. They can be stored for several days in the refrigerator, before serving, heating in milk.