Wickets

[Dough:]

Wickets

Category: Bakery products

Ingredients
Dough:
Rye flour how much will the dough take
Sour cream or curdled milk (I have a mixture)	about 2 tbsp.
Filling:
Millet porridge cooked in milk
Glaze:
A mixture of ghee and sour cream.
Lenten wickets
Cold water	200 ml
Rye flour	310-340 gr
Salt	1 tsp
Vegetable oil	1 tbsp
Filling:
Boiled potatoes

Cooking method

• Knead dense rye dough (so that you can mold and roll out). Roll out round or oval cakes 1-2 mm thick, put porridge in the center of each cakes with a spoon, wrap the edges inward and pinch. Pour a little watering on each gate and send it to the hot oven for 15 minutes.
• When we take out the hot gates from the oven, pour them again with butter and sour cream.
• Lenten wickets prepared either from a mixture of rye and wheat flour (1 / wheat and 2/3 rye), or only from rye.
• 
• Knead a firm dough (it will still be a little sticky), roll up a tourniquet and cut it into pieces the size of a large apricot. Roll thin cakes on a richly floured table.
• Filling - boiled potatoes mashed with onions fried in vegetable oil.
• Spread out the filling, slightly curving the edges.
• Bake for 10 minutes in a preheated oven.
• Eat warm.
• Can be stored in the freezer - and defrost in the microwave as needed.

Note

WICKETS (Karelian rye cheesecakes)

WICKETS - these are traditional Old Karelian and Vepsian pastries. "Our" Olonets and Tikhvin Karelians and Vepsians bake gates with cottage cheese.

“Kalittoa - kyzyy kaheksoa” (KALITKA ASKS FOR EIGHT) - said the Karelian housewives. That is, in order to bake the gates, we need 8 components - flour, water, yogurt, salt, milk, butter, sour cream and filling. You can mold - round, oval, four-, five-, hexagonal and even heptagonal.

Traditional fillings are mashed potatoes, cottage cheese, cheese or feta cheese, fresh mushrooms, wild berries, carrots, rice, millet or oatmeal.
Finns often sprinkle a boiled egg with butter on top of an already baked warm gate.

We have a traditional "watering" - it can consist of sour cream, oil, a mixture of them ..

I prepared wickets according to different recipes, lean and smooth. For example, the ones on the top photo prepared according to M. Syrnikov's recipe, only I made half a portion.

Eat warm !!!!

[Cubic]

Cubic
Thank you very much for the recipe,
Ever since childhood, I remember how delicious it was (the Mordovians also bake them), my favorite was baked by my grandmother from a mixture of rye and wheat (twice as much wheat, only one third of rye) and they were called white - my favorites.
But pure rye - brown (the taste of the dough was more pronounced salty) was baked by great-grandmother (grandmother's mother), and so as not to offend her, I hid them in my pocket, and then gave them to someone, because the taste was strange for me (the child) , apparently it was necessary to get used to it. And she could have eaten everything at least from simple granny white gates - very tasty, especially with potatoes.
I read the recipe and remembered my childhood, it became warmer in my soul - tomorrow I will bake gates, my daughter does not know their taste, the child has never tried it. : red: We must not forget our roots (even if they are culinary).
If someone is going to also master the recipe for gates, start with white, especially if for children, and then you can bake pure rye,
Cubic such a wonderful recipe, so great that you remind him of it.

[veranikalenanika]

My mother is from the Leningrad region ... As far as I remember, she always talked about these pies, by the way, sometimes they are also called Finnish ... Once I found their recipe, she passed it on to me ... Everything is so simple, but very tasty .. Especially children swooped down ... They all love mine with potato filling ...when they are baked only from rye flour, they turn out to be hard and crispy, and so, I know that they are softened in warm milk, and then they are eaten ... My opinion is that they will still be softer and tastier if they are baked with a little high in white flour, as advised veranikalenanika

[veranikalenanika]

Thanks for the comments girls

veranikalenanika - great, thanks for the additions!

celfh - to your health, try it - you will not regret it!

kinski - if I still find something interesting on this topic, let me know. See the recipes MariV - in my opinion she had a lot of northern cuisine.
In principle, I am interested in traditional Russian cuisine, but it is still too superficial to focus on any one area.

sweeta They call them gates and Finnish pies, for sure - thanks for the clarification! I personally cooked several times, from "what it was" - but I always used only rye flour. If done on water, it must be rolled very thinly, otherwise, as they begin to cool, they become too hard, therefore, if they have not eaten it is better in the freezer. Although I can nibble them like cookies. Quite tender come out on curdled milk.


Alexandra - the recipe is convenient and variable, for sure! For some reason, I did not post it on the forum, it seemed to me that there was already such

[Cubic]

Cubic What a huge thank you. My ex-mother-in-law baked them and the recipe was lost ..... how long have I been looking for it !!! I will definitely do it !!! It's a pity that I saw it too late ...

[BOOKS]

For those who are interested in similar baked goods, here is another recipe:

BOOKS

by the way, sometimes they are also called Finnish ...

and the Finns call them Karelian pies and bake half-half of 50% rye and 50% wheat flour. It's a pity that they rubbed my posts, there were links to Finnish master classes on these pies.

Delicious!!! Made with millet porridge and pumpkin, and dark with buckwheat and mushrooms. Awesome!

Finnish master class: 🔗

Here's a simple recipe:
Cold water 200 ml
rye flour-500 (550) ml - if calculated in gr, then 310-340 gr.
salt-1 tsp
vegetable oil - about 1 tbsp

But is this a valid recipe? Does it produce a normal dough?
If yes, then next time I will make baking (Udmurt analogue of gates), I will try this recipe.
All baking recipes I have found require 300 ml (cold) water, 0.5 cups wheat flour, and 2 cups rye flour.
Today I undertook to bake with such a dough - a nightmare and a quiet dough, what a dough. Good plaster mass, may plasterers forgive me. It is impossible to roll it out, let alone raise the walls ... Yoy. I am not a specialist on the test, I thought, maybe, when I stand up, I will improve, but where is it!
Of course, the flour was not thrown away, something was blinded out of it. Silicone molds were especially saved, my wife just splashed this mass to the walls and it turned out to be normal. But I still want it to work out fine ...
By the way, quite often I meet: either people do it because of their harmfulness, or they did not prepare dishes, but they write a recipe - you cannot do it normally with it. I, unfortunately, did not graduate from the alinary technical school, and someone from the outside for me is a greater authority than myself. And they said (about a kilogram of filling) three small pinches of salt - well, that means it's boring, UNCLE (or AUNT) I know better. The recipe itself is good, but salted sour cream was saved. ABYDNA, panymaesh.

P.S. And here, under his nose, Romina's recipes just now noticed. You will have to try. But it is already clear that 300 ml of water was too much.

Such gates were baked like everyday cakes, at least during my childhood, in Vytegra. Vologodskaya Oblast. Almost always with mashed potatoes. Less often with porridge. Vkusnooo .... It's a pity, because I was young, I don't remember the recipe for a closed pie with vendace. Also a frequent guest on the table .... The color of the gates was not dark. That is, for sure rye and wheat. And I didn't have to soak them))))))

[comme11]

comme11, 🔗 not like that?

could not follow the link

Found a Kalakukko .... No. The village was exclusively fish pie. Without involving meat.