Wicket - a recipe for Karelian pies with potatoes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not everyone knows that there is such a national Karelian pastry as a rye pie with potatoes, called a wicket. We will give the recipe for this delicious and original dish in this article. And you can cook it at home from the simplest and most affordable products.

Fancy cakes

Rye gates (the recipe for these products, by the way, will be a real find for those who prefer savory pastries) - an incredibly beautiful dish. At the same time, even those who do not know how to skillfully sculpt pies and dumplings will be able to give it an aesthetic look. Usually the gate, the recipe of which practically does not imply any variety, is made round or oval. On the edges - tucks. You should get four to seven corners. So let's get down to making these delicious open pies.

Recipe for gates made from rye flour. Preparing the filling

This common dish is prepared in Karelia and eastern Finland as a daily meal. Unlike Russian pies, such as kulebyaki and pies, which are usually served at the table on holidays. What minced meat is used as a fillingfor such a product as a gate? The recipe allows you to make it with unsweetened cereals, cheese, mushrooms. But the most common will still be potato filling.

For this dish you will need rye flour - two full glasses for twelve large gates. If you doubt its quality, add a little wheat. It is possible that such a gate will not be authentic (the dough recipe is given below), but it will be easy to work with the dough, and the taste will still not suffer. In addition, you need 2/3 cup of whole milk, the same amount of sour cream and 1/4 teaspoon of s alt. For the filling, you will need six medium potatoes, a chicken egg and two tablespoons of butter. Yolks are needed for lubrication. The filling is prepared as follows: potatoes are boiled, then mashed, egg and butter are added, s alt is added, stirred well and left to cool.

Karelian wicket: dough recipe

A distinctive feature of this particular type of baking is that it is cooked on fermented milk products - yogurt, sour cream or kefir. Mix milk and sour cream, stir. Sift rye and wheat flour into a bowl through a sieve along with a pinch of s alt. Gradually add milk and sour cream and stir. You need to add exactly as much liquid as the flour takes - then you get

pliable and elastic dough that will be easy to work with. After kneading, it must be cooled for thirty minutes. Then a sausage is formed from the dough, cut into twelveparts. They are rolled into cakes no more than one and a half millimeters thick. To make it more convenient, you can take a small saucer. Spread two tablespoons of the filling on each blank, tuck the edges and pinch. The photo shows exactly what should happen. Bake on a greased baking sheet for about twenty minutes. Serve kalitki with hot milk or butter. This national pastry is also good instead of bread, it is often offered with fish dishes or egg (meat) salads.