Karelian Potato Pies ("Kalitki")
12 servings
80 minutes
Karelian pies with potatoes, or 'Kalitki', are a traditional dish of Russian cuisine that originated from Karelia. Their history dates back centuries when rye flour was a staple in northern regions. The dough made from fermented dairy products makes kalitki tender and elastic, while the filling of mashed potatoes is hearty and soft. Baked in the oven until golden brown, they have a subtle aroma of rye flour and butter. Kalitki are traditionally served hot with sour cream or melted butter, and their simplicity and soulful taste make them an ideal addition to the family table.
1
Clean and boil the potatoes, mash them into puree, add a lightly beaten egg, melted butter, salt to taste, mix and set aside to cool.
- Potato: 6 pieces
- Chicken egg: 1 piece
- Butter: 2 tablespoons
- Salt: 1.4 teaspoon
2
Meanwhile, mix milk and sour cream in a glass: the 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 take, achieving an elastic, pliable dough. Knead the dough, wrap it in film, and let it 'rest' for 20-30 minutes.
- Milk: 125 ml
- Sour cream: 125 g
- Rye flour: 500 g
- Salt: 1.4 teaspoon
3
Form a sausage from the dough and cut pieces the size of a walnut, rolling them on a floured surface into round discs 1–1.5 mm thick. Place 2 tablespoons of filling in the center of each disc, fold the edges towards the center from both sides, and pinch them with an interval of about 1 cm.
- Rye flour: 500 g
4
Place the kalitki on a greased baking sheet and bake for 20 minutes at 200 degrees.
- Butter: 2 tablespoons
