Not everyone knows that there is such a national Karelian pastry as a rye pie with potatoes, called a wicket. The recipe for this delicious and original dish is given in this article. And you can cook it at home from the simplest and most affordable products.
Fancy pies
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 can give it an aesthetic appearance. Usually the gate, the recipe of which practically does not imply any variety, is made round or oval. On the edges - pinches. It should turn out from four to seven corners. So, let's get down to cooking these delicious open pies.
Recipe for rye flour wickets. Preparing the filling
This everyday dish is cooked in Karelia and the eastern part of Finland as everyday food. Unlike Russian pies, such as kulebyaki and pies, which, as a rule, are served at the table on holidays. What stuffing is used as a filling for a product such as a wicket? The recipe allows you to make it with unsweetened cereals, cheese, mushrooms. But the most common is still potato filling.
For this dish you will need rye flour - two full glasses for twelve large wickets. If you doubt its quality - add a little wheat. It is possible that such a gate (the recipe for the test is given below) will not be authentic, but it will be easy to work with the test, but the taste will still not suffer. In addition, you need 2/3 cups of
whole milk, the same amount of 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. Yolks are needed for lubrication. The filling is prepared as follows: boil the potatoes, then mashed it in mashed potatoes, add the egg and butter, salt, stir well and leave to cool.
Karelian gate: test recipe
A distinctive feature of this particular type of baking is that it is prepared on fermented milk products - yogurt, sour cream or kefir. Mix milk and sour cream, chat. Sift rye and wheat flour into a bowl through a sieve along with a pinch of salt. Pour in milk and sour cream gradually and knead. You need to add exactly as much liquid as the flour will take - then it will turn out
malleable and flexible dough that will be easy to work with. After kneading, it needs to be cooled for thirty minutes. Then a sausage is formed from the dough, 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. On each workpiece, lay out two tablespoons of the filling, twist the edges and pinch. The photo shows what exactly should happen. Bake items on a greased baking sheet for about twenty minutes. Serve the gates with hot milk or butter. This national baking is also good instead of bread, it is often offered to fish dishes or egg (meat) salads.