Wicket - a recipe for Karelian pies with potatoes

Not everyone knows that there is such a national Karelian pastry, like a rye pie with potatoes, called a wicket. The recipe for this delicious and distinctive dish is given in this article. And you can prepare it at home from the simplest and affordable products.

Unusual pies

Wickets rye (the recipe of these products, incidentally, will be a real godsend for those who prefer unsweetened pastries) - an incredibly beautiful dish. At the same time, even those who do not know how to deftly make pies and vareniki can give it an aesthetic look. Usually a wicket, the recipe of which practically does not imply any variety, becomes round or oval. Along the edges - protectors. It should be from four to seven corners. So, let's start preparing these delicious open pies.

The recipe for wickets from rye flour. Preparing the filling

This ordinary dish is prepared in Karelia and eastern Finland as a daily meal. Unlike Russian pies, such as kulebyaki and pies, which, as a rule, are served to the table on public holidays. What minced meat is used as a filling for such a product as a wicket? The recipe allows you to make it with unsweetened porridges, 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. Perhaps, such a wicket is authentic (the test recipe is given below) and will not, but it will be easy to work with the test, but the taste will not suffer anyway. In addition, you need 2/3 cups of whole milk, as much sour cream and 1/4 teaspoon of salt. For the filling it will take six medium potatoes, a chicken egg and two tablespoons of butter. To lubricate need yolks. The filling is prepared in the following way: the potatoes are boiled, then it is kneaded in puree, add egg and butter, salt, mix well and leave to cool.

Karelian Wicket: test recipe

A distinctive feature of this type of baking is that it is prepared on sour milk products - yogurt, sour cream or kefir. Mix the milk and sour cream, and stir. Rye and wheat flour sift into a bowl through a sieve with a pinch of salt. Gradually pour in the milk with sour cream and mix. It is necessary to add exactly as much liquid as the flour will take - then it will turn out A flexible and elastic dough that will be easy to work with. After kneading, it must be cooled for thirty minutes. Then the sausage is formed from the dough, cut into twelve pieces. They are rolled into cakes not more than one and a half millimeters thick. In order to be more convenient, you can take a small saucer. For each stock, put two tablespoons of the filling, turn the edges and tie. The photo shows what should happen. Bake the products on a greased baking sheet for about twenty minutes. Serve wickets with hot milk or butter. Also, this national pastry is good, instead of bread, it is often offered to fish dishes or egg (meat) salads.