Kalitka s elk
10 servings
100 minutes
"Osnabrück" is a hotel and restaurant attached to it, named after the German city — sister city of Tver. The kitchen is run by chef Roman Voevodov, his menu is a mix of international hits, some of which are Russian dishes. This kalitka is a rare example, it is prepared from elk meat. The recipe itself is simple, and if you have the main ingredient, there will be no difficulties in cooking. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
For the test, mix rye and wheat flour, add sour cream (150 g), butter, and salt.
- Rye flour: 125 g
- Wheat flour: 125 g
- Sour cream: 250 g
- Butter: 100 g
- Salt: to taste
2
Knead the dough and let it rest for 30-40 minutes. Then divide into portions of 50 grams. Form balls, roll into flatbreads, and pinch the edges. Cover with plastic wrap to prevent drying out.
3
For the filling, chop the moose fillet and onion into small pieces, fry in vegetable oil, and stew until cooked. Season with salt, pepper, thyme, and rosemary. Mix with an egg and 'Maklarin' sour cream.
- Elk (moose) meat: 300 g
- Onion: 150 g
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Rosemary: to taste
- Chicken egg: 2 pieces
- Sour cream: 250 g
4
Place the prepared minced meat in the pastries.
5
Bake in the oven at 180 degrees for 20 minutes.