Karelian kalitki on rye flour
12 servings
75 minutes
Karelian kalitki are a traditional pastry from Russian cuisine that originated in Karelia. These open pies made from rye flour with potato filling have a unique taste, combining rich grain notes of the dough and the tenderness of potatoes enhanced with butter and milk. The sour cream topping adds softness and a slight tang. They are convenient to take on the go, serve with tea, or use as a standalone dish.
1
We clean and boil the potatoes until fully cooked. We add salt during the process.
- Potato: 500 g
- Salt: to taste
2
Drain the water and mash the potatoes into puree.
- Potato: 500 g
3
We add milk and butter.
- Milk: 100 ml
- Butter: 100 g
4
Alright, we pound it again and let it cool.
5
In a bowl, we start kneading the dough with flour and kefir. Depending on the flour, you may need a little more or less kefir. Or adjust the dough's consistency with flour.
- Rye flour: 500 g
- Kefir: 200 ml
6
After mixing, we let the dough rest under a cloth. If the room is dry, it's better to wrap it in plastic to prevent it from drying out.
7
We roll the dough into a sausage.
8
We cut into slices (18–20 pcs.) and slightly roll them.
9
Using a rolling pin, we roll out the flatbreads thinly.
10
Place the puree in the center and pinch the edges to form a rim.
- Potato: 500 g
11
Generously fill with sour cream. Transfer to the baking tray.
- Sour cream: 200 g
12
Bake at 220 degrees for 15 minutes.
