Recipe for Karelian gates: cooking pies in Finnish

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

Finnish cuisine is perfect for winter weather when you want to stay home and eat something hearty. For the main meal, you can cook soup, but for tea drinking, you should definitely make Karelian gates. This dish is easy to prepare, you can use almost anything for the filling, and the taste is not

disappoints even those who first decided to discover the traditions of Finnish culinary. What to do if there is no way to go to Finland, but you want to try the dish? Learn the recipe for Karelian wickets and cook them yourself! It's worth the effort.

Classic recipe for Karelian gates

One of the most common fillings is potato. To make Karelian pies-kalitki, you will need two cups of rye flour, two-thirds of a glass of sour cream, two-thirds of a glass of milk, s alt, about five potatoes, a chicken egg, and two tablespoons of butter for the filling.

It's worth starting with the preparation of the filling. Mash peeled and boiled potatoes in mashed potatoes with beaten egg and melted butter, s alt and let cool. Separately, mix sour cream with milk, sift rye flour into a bowl, s alt and gradually add the milk mixture, kneading the elasticdough. After preparing it, wrap the bowl with cling film and set aside for half an hour. After thirty minutes, roll the dough into a 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 on the sides and pinch them. Get open oval pies. Grease a baking sheet with oil, put the pies on it and bake for twenty minutes in an oven preheated to two hundred degrees.

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

Recipe for Karelian wickets with rice

The dough for these pies should be prepared in the same way as for potato pies. For the filling, you will need a glass of round rice, half a liter of milk, a glass of water, a couple of tablespoons of butter, a teaspoon of s alt. Rinse the rice and pour a glass of water, s alt and put to boil. As soon as it boils a little, cover with a lid and lower the 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 from the dough, spread on each

stuffing and pinch the corners. You can make four or six corners, or you can make an oval pie. You need 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 such pies in the traditional way, heat milk with butter, dip into itpie for a couple of minutes, then serve on a plate. Alternatively, you can grease the dough with butter, cover the still hot pies with a towel for ten minutes, and then serve. Such gates will be soft and tender. They can be stored in the refrigerator for several days, warming up in milk before serving.