Finnish potato pies called “Kalitki”
Kalitki are pies from Finno-Ugric and Karelian cuisine. In the Urals, they're called shangi. This simple, peasant-style dish is made with readily available ingredients that have been found in every home and subsistence family since ancient times. These pies were typically baked in a wood-fired oven, without yeast.
We will need the following products:
Peel the potatoes and boil until done.
Drain the cooked potatoes, mash them, add 50 grams of butter and a spoonful of sour cream. Season as desired. Set aside.
Prepare the dough. Combine rye and wheat flours and salt. Add kefir and knead into a soft dough. It will be slightly sticky, but try to knead it on the counter until it's completely smooth.
Roll the dough into a sausage, cut it into pieces and make round flat cakes.
Roll each flatbread into a round skanetz. I did this without a rolling pin, as the dough is very soft. Place the filling in the center and pinch the edges to form a round or oval boat.
Place all the kalitki on a baking sheet. Brush with a mixture of sour cream and egg along with the filling.
Bake for 25-30 minutes at 190 degrees Celsius. Drizzle the finished pies with butter and serve with tea or milk.
Bon appetit!
