Wicket - a recipe for Karelian pies with potatoes

Not everyone knows that there is such a nationalKarelian pastries, like a rye pie with potatoes, called a wicket. The recipe for this delicious and distinctive dish will be given in this article. And you can prepare it at home from the simplest and affordable products.

Unusual Pies

Wicket rye (the recipe for these products, by the way,It will truly be a godsend for those who prefer savory pastry) - an incredibly beautiful dish. At the same time, even those who do not know how to sculpt pies and dumplings will be able to give it an aesthetic look. Usually a wicket, the recipe of which practically does not imply any variety, is made round or oval. Along the edges - tucks. It should make from four to seven corners. So, let's get down to making these delicious open pies.

Recipe wickets from rye flour. Preparing the filling

This ordinary dish is prepared in Karelia and easternparts of Finland as an everyday meal. Unlike Russian pies, such as pie and pies, which, as a rule, are served at the table on holidays. What stuffing is used as a filling for a product like a wicket? The recipe allows you to make it with savory porridges, cheese, mushrooms. But the most common is still potato filling.

For this dish you will need rye flour - twofull glasses for twelve large gates. If you doubt its quality - add a little wheat. Perhaps, such a gate is authentic (the test recipe is given below) and will not, but it will be easy to work with the dough, but the taste will not suffer anyway. In addition, we need 2/3 cup of whole milk, the same sour cream and 1/4 teaspoon of salt. For the filling you will need six medium potatoes, a chicken egg and two tablespoons of butter. For lubrication need yolks. The filling is prepared as follows: boil the potatoes, then knead it in mashed potatoes, add the egg and butter, salt, stir well and leave to cool.

Karelian gate: recipe test

A distinctive feature of this particular typeBaking is that it is prepared on fermented milk products - yogurt, sour cream or kefir. Mix the milk and sour cream, blab. Sift rye and wheat flour in a bowl through a sieve along with a pinch of salt. Gradually pour in milk with sour cream and knead. You need to add exactly as much liquid as flour takes - then it will

supple and elastic dough with which it is easywill work. After kneading, it should be cooled for thirty minutes. Then from the dough form a sausage, cut into twelve parts. They are rolled into cakes no more than one and a half millimeters thick. In order to be more convenient, you can take a small saucer. For each piece, lay out two tablespoons of filling, turn the edges and pinch. The photo shows what should happen. Bake the items on a greased baking sheet for about twenty minutes. Serve hot milk or butter gates. This national pastry is also good instead of bread, it is often offered to fish dishes or egg (meat) salads.