Recipe for Karelian wickets: we prepare patties in Finnish

Finnish cuisine is ideal for winter weather, when you want to stay at home and eat something nourishing. For the main meal, you can prepare soup, but for tea drinking it is necessary to make Karelian wickets. Preparing this dish is simple, for the filling you can use almost anything, but the taste is not Disappoints even those who for the first time decided to discover the traditions of Finnish culinary specialists. What to do if you do not have the opportunity to go to Finland, but you want to try a dish? Study the recipe of Karelian wickets and prepare them yourself! The efforts are worth it.

The classic recipe for Karelian wickets

One of the most common varieties of the filling is potato. To cook Karelian patties, you need two glasses of rye flour, two-thirds of a glass of sour cream, two-thirds of a glass of milk, salt, about five potatoes, a chicken egg, and two tablespoons of butter are needed for the filling.

Start with the preparation of the filling. Peel and boiled potatoes mash in puree with beaten egg and melted butter, salt and let cool. Separately mix sour cream with milk, in a bowl sift rye flour, salt and gradually add the milk mixture, kneading the elastic dough. After preparing it, wrap the bowl with food film and set aside for half an hour. Thirty minutes later, roll the dough into 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 at the sides and secure them. Open oval patties are obtained. Lubricate the baking sheet with butter, put pies on it and bake for 20 minutes in an oven heated to two hundred degrees. The recipe of Karelian wickets recommends before use dunk the patty in warm milk or grease it with butter and egg.

Recipe of Karelian wickets with rice

Dough for these patties should be prepared in the same way as for potato. For the filling you will need a glass of round rice, half a liter of milk, a glass of water, a couple of spoons of butter, a teaspoon of salt. Rinse the rice and pour a glass of water, salt and cook. As soon as it is slightly exhaled, cover and reduce the heat. As the liquid boils off, pour milk into the saucepan so that the porridge is not dry. After half an hour, add oil and turn off the fire. Roll out small dough pieces from the dough, spread out on each Stuffing and clamping the corners. You can make four or six corners, and you can make an oval patty. Bake it on a sheet of paper laid 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 the milk with butter, dip the pie into it for a couple of minutes, then serve it on a plate. Alternatively, you can oil the dough with butter, cover the hot pies with a towel for ten minutes, and then serve it to the table. Such wickets will be soft and gentle. They can be stored for several days in the refrigerator, before serving, heating in milk.