Karelian «Kalitki» pies


The menu of traditional national cuisine has been formed for centuries. The basis of Karelian cooking is still bread, porridge, fish, mushrooms, berries, turnip and potato. This products appear in everyday menu. But the most favourite dish is for sure kalitki.

The menu of traditional national cuisine has been formed for centuries. The basis of Karelian cooking is still bread, porridge, fish, mushrooms, berries, turnip and potato. This products appear in everyday menu. But the most favourite dish is for sure kalitki. There's a unique cooking recipe in every village. All housewives cook these open pastry stuffed with porridge or potato at weekend. They wake up several hours before than usual to have time to cook them for breakfast. Fifty items are needed to feed the whole family! Learn the secrets of their handicraft in film of RTG TV channel. Karelian open-faced pastries yield varies; preparation time ~ 60 minutes; cooking time ~ 20 minutes Ingredients:Ingredients for the dough: whole milk, equal amounts of rye and wheat flour, salt, sour cream mixed with kefir. Ingredients for the filling: potato, butter, sour cream, 1 egg white. 1 egg white, cream or sour cream. Directions: To me the filling, first boil the potatoes. Then mix the potatoes with the butter, sour cream and egg white. Blend everything until it becomes a puree and let cool. Combine the ingredients to make the dough. The dough should be fairly elastic. Roll it in your hands to make a long snake. Then cut into walnut-sized pieces and sprinkle flour on top of them. Flatten each piece in the palm of your hands and roll out with a rolling pin. Using a knife, carefully spread some of the filling onto each of the pieces of dough, staying a centimeter away from the edge. Fold up and pinch the edges. Beat the egg yolk in a bowl and use it to paint over the filling part of each pastry. Put the pastries in the cooker for 20 minutes. You know they’re done when the filling – not the crust – is golden brown.