Rye Flour Potato Pastries from Northern Russia

Try delicious savory pastries from Russian cuisine! Wickets with potatoes made from rye flour are baked in the north of Russia — in Karelia, Arkhangelsk and Murmansk regions, in the Komi Republic. Various porridges, berries, cottage cheese and mashed potatoes are used as filling. Preparing wickets is quick and very simple.
cook time: 1h
Miles Denholm
Rye Flour Potato Pastries from Northern Russia

Nutrition Facts (per serving)

170
Calories
7g
Fat
23g
Carbs
3g
Protein

Ingredients (9 portions)

For dough:

Rye flour 200 g
Kefir 100 g
Salt to taste

For filling:

Potato 4 pc
Milk 100 ml
Butter 40 g
Salt to taste

For lubrication:

Sour cream 2 tbsp
Butter 30 g

Recipe instructions

Step 1

Step 1
How to make gates? Prepare ingredients for making wickets. You may need a little more kefir, depending on the condition of the dough. Instead of kefir, you can take yogurt, plain yogurt, sour cream. Dilute the sour cream with milk until liquid.

Step 2

Step 2
Wash and peel the potatoes first. Cut it into large pieces and cover with cold water. Take good quality water, either bottled or filtered. The taste of the puree largely depends on its taste. Boil the potatoes, this will take about 20 minutes. Five minutes before cooking, add salt. Drain the water.

Step 3

Step 3
Add butter to hot potatoes and mash lightly. Pour in hot milk. Cold milk may turn the puree gray. Itʼs better to boil it first. Pour in the milk little by little, while mashing the potatoes. The puree should not become thick, but so that it is easy to spread. Then cool the puree completely.

Step 4

Step 4
When the puree has cooled completely, make the dough. Rye flour, unlike wheat flour, has practically no gluten, and dough from it does not need to rest for a long time. On the contrary, dough made from rye flour dries quickly. Therefore, it must be done immediately before cooking. Pour flour into a bowl, add salt, stir. Pour in kefir, knead the dough. This is easy to do right away by hand, the dough will come together quite quickly into a ball, you don’t need to knead it for a long time.

Step 5

Step 5
Roll the dough into a sausage and cut it into pieces the size of a walnut. Place the pieces in a bowl and cover it with a napkin to prevent the dough from drying out.

Step 6

Step 6
Sprinkle some rye flour onto the board. Take one piece of dough and knead it into a flat cake with your hands. Roll it out with a rolling pin into a circle with a diameter of about 10-12 cm. The dough rolls out very easily, does not tear, and it turns out very thin.

Step 7

Step 7
Place the round piece on a plate. Roll out all the dough pieces in the same way. Cover the plate with the mugs with a napkin to prevent them from drying out.

Step 8

Step 8
Form the pies. Take a piece of dough and place about two tablespoons of puree on it. Spread it evenly over the entire surface, leaving about 1 cm of dough around the edges.

Step 9

Step 9
Pinch the dough with corners around the entire perimeter, leaving the filling inside. Form all the pies in this way.

Step 10

Step 10
Place baking paper on a baking sheet. Place gates on it. I got 9 pieces. Place two teaspoons of sour cream in each pie. Spread it over the potatoes. Preheat the oven to 240°C, top-bottom mode.

Step 11

Step 11
Bake the wickets for about 20 minutes. They should be browned on top.

Step 12

Step 12
While the wickets are baking, melt a piece of butter.

Step 13

Step 13
Using a pastry brush, brush the hot wicket dough with melted butter.

Additional rubrics

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