Karelian Pasties – Kalitki

They sing: “Oh, bring us a figgy pudding”, in Karelia, Russia they could have kalitki or kolyadki – unfermented rye flour pasties with different fillings. It’s popular Finnish dish too. Use rye flour only, or in the ratio 2:1 or 3:1 with all-purpose flour. It’s always good with hot soup or cup of milk.

Karelian Pasties – Kalitki

Yield: 12 servings (can be made smaller)

1 cup milk, sour cream+water, kefir or buttermilk (I used kefir)
pinch of salt
1 1/2 cups rye flour
1/2 – 3/4 cups all-purpose flour

For potato filling:
2 russet medium potato baked or boiled with skin
1/4 cup of milk
1 tbsp. butter (optional)
2 tbsp. sour cream

For rice filling:
1 cup of cooked rice
1/4 cup milk
2 tbsp. sugar

Karelian Pasties – Kalitki

For potato filling: mush skinned hot potato with milk, add some salt to taste. I added dried onion, about 1/2 tsp. It’s sure good to add butter and egg yolk.

For rice filling: cook together rice, milk and sugar, stirring well, until looks like rice pudding. Or cook rice pudding from scratch, Or use ready one. I had cooked rice in my hands. And sure add some vanilla and cinnamon too.

For dough: Mix together kefir, salt, rye flour and all-purpose flour and knead until smooth and elastic, if it’s very sticky – add more flour. Cover with plastic wrap and leave it to rest for 20 minutes.

Preheat oven on 400F.

Divide dough into 12 pieces, roll each piece into oval shape (named “schunets“) very thin. Add 1/6 of potato or rice filling in the middle, pinch or bent edges to make, open in center, oval or polygon (4 or 7 corners) box. Carefully transfer kalitki to the baking sheet. Add some sour cream on top of potato filling (in original recipe sour cream mixed with egg yolk).

Bake kalitki 20 minutes, until filling lightly brown. Brush with melted butter (optional) and let rest covered, to became softer. Kalitki can be stored for two days. Dip hard pasties pieces in hot milk (or broth) and enjoy.

Other fillings/toppings can be used: any berries with some sugar, cooked millet or barley, farmer cheese (tvorog) with egg yolk, sugar or salt, feta with hard-boiled eggs, cooked mushrooms and onions, carrot with sugar and more.

Freeze well, can be reheated in microwave.

1 serving is about 125 calories

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