Karelian Pasties with Potatoes ("Kalitki")

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Kalitki are enjoyed soaked in hot milk or spread with room temperature butter mixed with chopped egg — it turns out very delicious.

Ingredients

Coarsely Ground Rye Flour - 17.6 oz
Sour Cream - 4.4 oz
Milk - 4 fl oz
Salt - 1⅖ teaspoons
Chicken Egg - 1 piece
Butter - 2 tablespoons
Salad Potatoes - 6 pieces

Step by Step guide

Step 1

Peel and boil the potatoes, mash them into a puree, add a lightly beaten egg, melted butter, season generously with salt, mix, and set aside to cool.

Step 2

Meanwhile, mix the milk and sour cream in a glass: a distinctive feature of kalitki is that the dough is usually made not with water, but with fermented dairy products — buttermilk, kefir, or sour cream, as in this recipe. Sift the flour, add a little salt, and gradually add the milk and sour cream mixture, stirring. Our goal is to add as much sour cream and milk as the flour will absorb, achieving an elastic, pliable dough. Knead the dough, wrap it in plastic wrap, and let it 'rest' for about 20–30 minutes.

Step 3

Form the dough into a sausage shape and, cutting off pieces the size of a walnut, roll them out on a floured surface into round disks 1–1.5 mm thick. Place 2 tablespoons of filling in the center of each disk, fold the edges towards the center from both sides, and pinch them together with a spacing of about 1 cm.