Karelian wickets recipe. Gates - a recipe for Karelian pies made from rye flour. Kefir dough preparation

It happens for a very long time you are going to cook something, but you put it off and put it off. Every time, remembering a recipe, you think, well, that's it, I'll cook it now, and put it off again until, finally, that long-awaited reason appears. And this time became such an occasion for me competition organized by Smilebooks, which you can read in detail about at Tanya, and still have time to take part in it, since the deadlines have been extended until May 27.
I didn't think long about choosing a topic, of course Finland!
Wickets - these are small Karelian pies made from unleavened dough on rye flour, but since they are widely eaten and sold in Finland, I have timed this recipe specifically for Finnish cuisine, for a country that I consider my second home. Moreover, gates are one of the most common dishes included in the breakfast buffet menu. And breakfasts, as you know, are one of the criteria for choosing a hotel for me, it should be varied, rich and tasty. So don't throw your slippers at me, but wickets will be a Finnish dish today.

The very name "wicket" is Russian, it has nothing to do with a wicket or gates, doors. It arose by chance, as a sound distortion of the Finnish “kalittoa”, “kalitt”, incomprehensible to the Russians.
The Karelians themselves also call them "ryupittetyu", which means "wrinkled", "bunched", in appearance their pinches, and "kalittoa" can be translated as "smeared", because the filling is kind of spread on a pancake, or skanets, from which a pie is made.
Thus, the name of these national pies is associated with the way they are made, with the form of their preparation.
And this speaks of the great antiquity of the gates. The fact that they are also prepared from unleavened dough indicates quite definitely that they existed among the Karelians long before the baptism of Rus, that is, apparently, they arose in the 9th century, and perhaps even earlier. However, despite the hoary antiquity, this product, in fact, until the XX century did not go beyond the national borders of Karelia, being considered “rustic” and “tasteless”, since information about its composition, frankly, did not inspire gourmets at all: unleavened rye dough stuffed with barley ... Plus, after baking, the gates become tough as iron and need to be soaked again to be eaten. And this certainly did not fit in the minds of Russian people, accustomed to the fact that pies from the oven are soft, fluffy, fragrant, teasing with the smell of delicious filling, pleasant and tasty products that, after the oven fire, do not need any further processing.

There are several options for fillings. Finnish culinary experts offer: use soft, pleasant, cultured fillings from "civilized" cereal - rice. It must be boiled. Then a variety of variations on the topic of filling began, and in the current sense, the filling at the gates is by no means barley, but more often mashed potatoes or rice, although there are also more exotic options with the addition of various spices and dairy components.
In his book, V. Pokhlebkin gives a recipe for the preparation of this product in a form processed by Finnish, urban modern chefs. I will tell you about him, and I will give the recipe that I made.

The classic recipe for gates.

Rye flour - 1 glass
Wheat flour - 0.5 cups
Sour milk (or kefir) - 1 glass
Milk - 1 liter
Butter - 100 g
Eggs - 3-4 pieces
Groats: pearl barley or rice - 1 cup (or potatoes - 4-5 large tubers)
Salt - 1 teaspoon

1. Preparation of flour and dough.
You can use only one rye flour - so "national". However, you can add at least a third of the wheat flour. It tastes better. Flour of both types must be thoroughly, evenly mixed, adding salt. In other words, all dry, free-flowing powdery components are mixed first. Mix and set aside in a separate bowl.

2. Preparation of cereals.
National grits for gates - only from barley, or pearl barley or barley. Pearl barley is very tasty if it is properly cooked, but for this it needs to be cooked for at least 5 - 6 hours and in a special way, which is unacceptable for a modern urban person.
As for barley groats, they are not boiled, but soaked for 10 - 12 hours in curdled milk with melted butter dissolved in it (50 - 75 grams). As a result, it becomes soft and sour, which gives the gates a real national Karelian taste. Finnish version - boiled rice
In practice, in the 20th century, both in Karelia and in Finland, cheaper, everywhere widespread potatoes began to be used everywhere for filling gates, making mashed potatoes from them and spicing them, to improve the taste - sour cream, butter and hard chopped eggs with onions. Exactly the same additives are given to the rice filling.

3. Preparation of the dough.
Pour the yogurt into a deep bowl and carefully (gradually), adding the flour mixture prepared in advance to it, knead the dough to the desired consistency. When the dough acquires such a consistency that it does not stick to your hands, you can begin to prepare a shell for pies from it - the so-called skantsy.

4. Cooking skants.
Scans can be made in two ways:
First. Roll out all the dough or half of it into one large sheet, as is done for homemade noodles, and then, placing a saucer (bottom up) with a diameter of 12 - 18 cm on it, circle it with the tip of a knife and cut out a pancake - "skanets" ... (This is the Finnish way.) In this case, all the gates are the same, even, beautiful.
Second. Karelians act differently. They make a "sausage" from the dough, between a sausage and a small sausage, and cut the same pieces from this "sausage", each of which is separately rolled out into a skundeck. To keep the skunks from drying out while they are all done, they are usually stacked and covered with a large saucepan, keeping the dough from airing. Wickets made of such skanks are not the same, different-sized, "clumsy", and that is why they wear a genuine folk shade, rustic, home-made, and not "decorous" urban.

5. Cooking and baking gates.
The skins are laid out side by side on the table, and 1 - 2 tablespoons of filling are placed in the middle of each of them, and then the skins are pinched, but not tightly. Wickets are open cakes.

There are two ways to pinch:

1. Karelian. The edges of the scanners are bent, partially covering the filling, at four or seven corners. This is why Dahl called them "quadrangular cheesecakes."

2. Finnish. The edges of the scans from two opposite sides around the filling are assembled into assemblies. The result is an open pie in the form of an ellipse (the dough is pinched tightly at the edges). The remaining unopened part of the filling is smeared with sour cream with an egg (yolk).
The gates are baked on low or medium heat for about 10 - 15 minutes in the oven. Readiness will be noticeable only when the filling appears golden. The gates themselves will remain the same, they will neither increase in volume nor change in color. To the touch, they will be as hard as tin.

6. Processing of gates after baking.
The hot gates removed from the oven are quickly greased with butter, the more abundant, the better, and covered with a canvas.

7. How do you eat wickets?
Seems like a strange question? Does it take rules to eat too? That's it. For without the application of the rules, the gates will seem tasteless, and those eaten according to all the rules will become for you, perhaps, the most favorite dish.
And they eat them like this:
Everyone sits around the table, everyone has an empty plate. In the middle of the table there is a deep bowl or tureen, into which at least a liter or two of hot milk is poured, and then all the gates prepared or planned for the meal are poured into this milk. 50-100 g of butter is often added to milk. From this butter-milk mixture, everyone (or the hostess) is fished out with a large wooden spoon of the gate, put on a plate and eaten.
Finns cut them with a knife, eat with a spoon with accompanying milk, pieces. Karelians, of course, eat with their hands, which each time they wipe on a nearby napkin or towel.
The gates can be stored for two days, and each time they can be eaten hot, after soaking them in a boiling milk-cream mixture.

I made wickets according to this recipe:

2 glasses rye flour
3/4 cup sour cream
3/4 cup milk
1/4 tsp salt

For filling:
6 small potatoes
1 egg
2 tbsp butter
salt

For the filling, boil the potatoes until tender in salted water, mash in mashed potatoes. Add softened butter, whisked egg and salt. Mix.
Mix sour cream with milk. Sift flour with salt. Add sour cream to the flour, stirring constantly. Knead a soft, elastic dough, adding a little more flour if necessary.
Wrap the dough in plastic wrap and leave for 30 minutes. Then roll the dough into a sausage, cut it into small pieces, each roll to a circle 1.5 mm thick.
Put in the middle of the dough circle 2 tablespoons. mashed potatoes. Wrap the edges slightly towards the middle and pinch. Make all the gates this way.
Transfer the patties to a baking sheet lined with baking paper. Bake in an oven preheated to 200C for 20 minutes.

I used mashed potatoes mixed with Finnish cottage cheese for the filling, and sprinkled each gate before baking with a mixture of chopped coriander and caraway seeds. The pinching was also a little unauthentic, I think the shape of the pinch did not affect the taste. I used homemade yogurt instead of sour cream. They are small in size, one bite and round in shape, so I also contributed my share of creativity to the process of making the gates.

They are served with tea and baked with different fillings: millet, potatoes, cottage cheese, oatmeal, barley ..

Many readers admiringly called them wickets, but this is far from the case and there is a significant difference. Let's try to figure it out:
Gates are small Karelian pies made from unleavened dough on rye flour.

The very name "wicket" is Russian, it has nothing to do with a wicket or gates, doors. It arose by chance, as a sound distortion of the Finnish “kalittoa”, “kalitt”, incomprehensible to the Russians.

The Karelians themselves also call them "ryupittetyu", which means "wrinkled", "bunched", in appearance their pinches, and "kalittoa" can be translated as "smeared", because the filling is kind of spread on a pancake, or skanets, from which a pie is made.

Thus, the name of these national pies is associated with the way they are made, with the form of their preparation.
And this speaks of the great antiquity of the gates. The fact that they are also prepared from unleavened dough indicates quite definitely that they existed among the Karelians long before the baptism of Russia, that is, apparently, they arose in the 9th century, and perhaps even earlier.

However, despite the hoary antiquity, this product, in fact, until the XX century did not go beyond the national borders of Karelia, being considered “rustic” and “tasteless”, since information about its composition, frankly, did not inspire gourmets at all: unleavened rye dough stuffed with barley ...

Plus, after baking, the gates become tough as iron and need to be re-soaked to be eaten. And this certainly did not fit in the minds of Russian people, accustomed to the fact that pies from the oven are soft, fluffy, fragrant, teasing with the smell of delicious filling. Which, after the oven fire, do not need any further processing.

Karelian women said: "Kalittoa - kyzyy kaheksoa", which means "The gate asks for eight": that is, to bake the gate, you need eight components: flour, water, yogurt, salt, milk, butter, sour cream and filling (potatoes, cereals, oatmeal ). Wickets come in various shapes: round, oval, four-, five-, hexagonal and even heptagonal. The edges were either pinched or bent at 4-7 corners.

How are wickets eaten?

Everyone sits around the table, each with an empty plate. In the middle of the table, there is a deep bowl or tureen, into which at least a liter or two of hot milk is poured, and then all the gates prepared or planned for the meal are poured into this milk. 50 - 100 g of butter is often added to milk. From this butter-milk mixture, everyone (or the hostess) is fished out with a large wooden spoon for the gate, put on a plate and eaten.

Finns cut them with a knife, eat with a spoon with accompanying milk, pieces. Karelians, of course, eat with their hands, which each time they wipe on a nearby napkin or towel.
The gates can be stored for two days, and each time they can be eaten hot, after soaking them in a boiling milk-cream mixture.
Sattuma is a folk group from Petrozavodsk.

Let's start with the Wicket, or Christmas carols (fresh food)
We will stock up:

For the test:

1 glass of curdled milk (or kefir, or sour cream, or milk),

Salt (coarse)

Water (about a glass)

Rye flour

Chicken eggs.

For filling:

Millet, milk,

Butter,

For food and grease with sour cream or ghee.

How to cook millet, viscous porridge in milk, I think there is no need to describe? This will be our filling. There are so many options that you can erase more than one "clave" by listing

*NS dough preparation process:

1. Mix two glasses of flour and a glass of yogurt.
2. Let's leave it well connected for half an hour.
3. Pull out and, knocking flour, achieve plasticity.
3. Having rolled it out into a "sausage", we dispute.
* Rolling and forming:

1.Roll out 0.5cm thick. into squares.
2.Add the filling.
3. Let's finish it in any way we like.
4. Place on a baking sheet. Add salted sour cream to the yolk and grease the gates, bake in the oven or oven for 15 minutes at a temperature of 250 grams.
As the edges of the folded corners become visibly brownish, you're done.

My options this time:
* With black currant.

*WITH raspberries.

Classic options:
1. Mashed potatoes.
Prepared from potatoes boiled in uniforms. Crush the potatoes, add hot milk, sour cream, salt, raw yolks, butter.
2. Barley.
In the evening, barley is soaked in yogurt with a little ghee. By morning, it becomes soft and slightly sour in taste.
3. Tolokno.
Densely mix the oatmeal with fresh sour cream, salted yogurt.
* Remove and immediately grease the gates with melted butter. In the thicker, in the thicker. You can sprinkle with coarse salt.

* D adim stand under a towel. Pour sour cream and serve.

BON APPETIT!!!

The cuisine of the country of "a thousand lakes", Finland, is not one of the most popular in the world, but its rye wickets (carols, fresh food) are loved by many peoples. Chefs are not famous, there are not a lot of cookbooks, and the country itself is associated with many only with permafrost and frost. Reindeer and Santa Claus do not always attract visitors looking for sun and sea. Seekers of new experiences also rarely come here, because the cuisine is too poor - fish, potatoes, cloudberries, venison, but still it is worth taking a closer look at it.

The kitchen is not complicated, it is easy to prepare Karelian gates. This is due both to the climate prevailing in this part of Europe (no olive groves, coconuts, etc.), and to the history of the northern country. Unfavored by the sun, she is modest in her dishes. All desserts and sweets, preparations, pickles, jams were influenced by Swedish and Russian cuisine, but the cuisine cannot be called poor. Where else can you find tar ice cream, garlic ice cream, salmaki, wonderful cloudberry desserts and potato-filled open pies?

Karelian gates (Finnish: carjalanpiirakat) are a traditional Finnish dish originating from the vicinity of Lake Ladoga.

Until 1940 the territory was part of Finland. After the war, the dish gained recognition from other nations. It is a flat, open cake made from unleavened rye flour stuffed with rice, barley, cottage cheese, mushrooms, various cereals and potatoes.

You can fill a kind of baskets with other fillings (carrots, pumpkin, cheese and even pudding), but then they will no longer be wickets. Since 2003, the name has been patented and belongs only to pies with traditional fillings, although sweet pastries filled with various berries and fruits are also very tasty. Where the name came from is now unknown to anyone, but it has nothing to do with the gate. Most likely, the word takes roots from the Finnish "kalittoa", which was made even before the baptism of Rus. The Karelians call them "ryupittetyu" (in translation, wrinkled or assembled, because of the characteristic frill around the edges that makes them look like cakes).

Finns are served with egg fudge, milk. The traditional recipe is rye wickets with potatoes. Prepared with milk, butter and young potatoes (perunapiirakat) seasoned with salt (no cottage cheese and onions). They are most delicious hot. Finns love Karelian pies. They can be found in almost every grocery store. Many consider them to be unique and specific only to Finland. Confirmation is that in 2003 the EU included them in the list of regional products.

Recipe for gates

This is a simple, tasty, traditional snack. Rye flour can be replaced with bran flour. It is important that the filling is not dry. If you immerse ready-made desserts in melted butter, they will turn out to be golden brown and crispy. Reheated pies will be delicious even the next day.

Ingredients

For 35-40 pies:

• 500 g wholemeal rye flour (type 2000);
• 300 g wheat flour;
• 2 tsp salt;
• 250-280 ml of water.

Rice filling (for 20-25 pcs.):

• 300 g glutinous rice;
• 600 ml of water;
• 1 l and 200 ml of milk 3.2%;
• 2 tsp salt.

Potato filling (for 10-15 pcs.):

• 700 g potatoes;
• 300 g of pureed cottage cheese twice;
• 1 large onion
• 2 tbsp. l. rapeseed or other oils;
• 2 tbsp. l. milk;
• salt pepper.

Machanka sauce: butter - 50 g, milk - 100 ml.

For the rice filling, boil water in a heavy-bottomed bowl. Simmer the rice until it absorbs all the liquid. Pour in milk and cook over low heat for 25-30 minutes, not forgetting to stir. Turn off heat, add salt, stir and set to cool. The filling should have a pudding consistency. It can be cooked the day before and stored in the refrigerator.

Potato filling: Peel the potatoes, wash and cook in lightly salted water. Drain and whisk thoroughly with a potato whisk, cool. Fry the diced onion in oil until golden brown. Add grated cottage cheese, fried onions, milk, salt, pepper, softened butter to the potatoes and mix thoroughly.

Sift the rye and wheat flour onto a pastry board (add the rye bran remaining in the sieve to the sifted flour). Knead the dough, add salt and 250 ml of water. Dilute too dry dough with the remaining water, sprinkle very sticky dough with rye flour. Stir for 10-15 minutes. The dough should be smooth and firm. Roll the dough into a ball, wrap tightly with cling foil and leave in a cool place for 30-40 minutes.

Place the dough on a floured board and divide into 2 pieces. Wrap one in cling film, and roll the other. Divide the layer into 15-20 parts (the more parts, the smaller the wickets). Roll each of the pieces into a thin oval layer 10-15 cm. Cover the resulting plates with a damp cloth or cling film. Do the same for the second part of the test.

Place the filling (1-1.5 tbsp) on each slice, leaving 1 cm around the edges. Shape the edges by squeezing the dough to create a characteristic frill.

Place the finished products on a baking sheet lined with baking paper (cover with a cloth so that the finished gates do not dry out while filling the rest of the dough). Bake in an oven preheated to 240 ° C for 10-15 minutes.

Make machanka mixture to soak them. Heat the milk, dissolve the butter in it, mix thoroughly. Using a silicone brush, brush the baked and hot pies thoroughly with the mixture, place on the kitchen wire rack and cover with a cloth for 2-3 minutes.

Karelian gates with potatoes step by step

The mint potato option is delicious too. Required base components:

• 1 cup rye flour;
• 1 cup wheat flour
• 240 ml of curdled milk;
• table soda - 1 pinch;
• sea ​​salt to taste;
• fat sour cream - 2 tbsp. l.

Dough kneading

The recipe for this dough product is very simple. To make rye gate dough:

• pour the yogurt into a bowl, heat it a little, extinguish the baking soda in it;
• add sea salt, sour cream, rye and wheat flour;
• knead for 15-20 minutes;
• wrap in plastic wrap and place in a cold place for 40 minutes.

Baking wickets requires the use of the following products:

• fresh potato tubers - 6 pcs;
• oil - 85 g;
• egg - 2 pcs. (one for lubricating a vessel formed from dough);
• salt, ground black pepper and peas (to taste);
• 1 tbsp. milk.

Prepare the ingredients you need and start cooking.

Stages of preparation of the filling

Pies with potato filling are more nutritious and tastier than similar gates with rice porridge. Peel the potatoes thinly and cook in salted water. Drain and immediately add butter, hot milk and 1 egg.

Grind well. If necessary, season the finished filling with black pepper.

Forming a dish

Karjalanpirakati is easy to do. Step by step recipe cooking gates in the oven:

• Preheat the oven to 240-250 ° C.
• Roll the dough pieces thinly.
• Put 1.5 tbsp. potato filling.
• Pinch the edges of the base, leaving the vegetable filling exposed.
• Put the formed products on a baking sheet.
• Lubricate the items with a beaten egg for a more beautiful and ruddy appearance.
• Place in oven. Bake for 13-17 minutes. They will take on a fixed, permanent form.

Karelian fresh food is served warm with herbal tea. To make the dish more appetizing and beautiful, grease the hot product with softened butter.

When the cold days come, these small, oblong, polygonal or round buns with various fillings melt in your mouth. Thin, crispy dough and divine aroma harmonize perfectly with a cup of coffee and a fireplace. Nutritious, healthy and tasty, they have little to do with traditional Russian pies.

The national Karelian cuisine is a kind of symbiosis of Old Russian cuisine and the cuisine of northern Europe. The menus of the restaurants have a lot in common with the dishes of the closest neighbors of the Karelian Finns and Estonians.

A gate is a kind of open small pie, like a cheesecake, often oblong, round or polygonal in shape. The gates are filled with porridge, potatoes or berries.

They say that such pies were made already in the 9th century, that is, even before the baptism of Rus. Today, wickets are a popular type of baked goods not only in northwestern Russia, but also in Finland and Scandinavian countries, where wickets made everywhere are called "Karelian pies".

A meal with gates in Karelia resembles a kind of family ritual. In the middle of the table is a large bowl filled with hot milk with the addition of butter. All pies are put into a bowl and soaked with a creamy mixture. After the pies have acquired softness, they are taken by the hostess, who lays them out on plates to everyone present, according to seniority. They eat this dish only with their hands. A friend of mine, who introduced me to these pies, told me that in their family it was customary to “bathe” the pie in ghee and then wash it down with hot milk.