ReceptnaptárKalitki (northern Russian rye tartlets with potato)
Kalitki are traditional rye-dough baskets from Karelia and northern Russia, filled with potato, millet or curd cheese. The rye dough is characteristically dark and slightly sour, and it pairs well with the soft potato filling. In the past they were a Sunday dish and a cold bite for travelling.
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Method
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- Mix the flours with the salt, rub in the cold butter, knead with the milk into a firm dough and rest for 30 minutes.
- Mix the mashed potato with the milk, butter, sweated onion, salt and pepper into a smooth, soft filling.
- Roll the dough 3 mm thick and cut into 10 cm circles.
- Pinch up the edge of each circle with your fingers to make a raised “basket” and spoon filling into it.
- Brush the top of the filling with an egg and sour cream mixture.
- Bake at 200 °C for 20-25 minutes until the rim is golden; serve warm or lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rye dough is not elastic, so roll it gently and do not make it too thin.
- Do not make the mash too loose or the filling runs; keep it firm.
- They are good cold too, so they suit packed lunches and snacks.
Frequently asked questions
Are they gluten-free?
No, rye flour also contains gluten proteins.
Can other fillings be used?
Yes, traditionally also millet, curd cheese or cheese cream.
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