Gate - an ordinary Karelian pie

Gate - an ordinary Karelian pie

“Kalitki” is exactly what Karelian classic pies are called in Russia. They can be purchased and tested in any hypermarket or cafe. They sell ready-made baked goods, but you can also buy semi-finished products. It’s not a problem to prepare this ordinary, but most delicious pastry at home.

What is a Gate (Karjalanpiirakat)

Wickets are typical pies, for the production of which a small number of components are used. The dough is prepared unleavened, and various entrails, bakes and spreads are used as fillers. For Finns, Karelian pies are considered a true pearl of classical cuisine.

If we take into account the usual modern recipe, then the following ingredients are useful for making traditional Karelian pies, such as water or milk, rye flour, salt, curdled milk, and a little sour cream. You also need to prepare the filling to taste.

Culinary experts convince us that although Russian and Finnish gates have a common origin, if you study the individualities of their manufacture, several differences can be identified:

• Finnish classic wickets are usually coated with kefir or sour cream before serving.
• In Finnish pies, boiled rice is most often used as the inside; in Russia, potatoes are used.
• The Russians' gates are the most round and have more inside, so after baking the open area with the inside is larger. In Karelia, they put a little less inside into the pies, and they have the shape of a small flat ellipse.
• Finns love to use berries as entrails; Russians do this very rarely.

In Finland, this pastry became so popular that in 2003 it was even assigned a registration number by the European Union, after which the Karelian pie became an official state product.

Products for making

So, for the manufacture of ordinary gates we will need:

• Rye flour – 500 g;
• Wheat flour – 250 g;
• Drink – 500 g;
• Testicles – 2 pcs.;
• Potato;
• Salt – 1 tsp;
• Butter;
• Sour cream – 200 g.

The very first wicket pies were prepared only from water and rye flour (occasionally wheat).

Before you start preparing the dough, you need to prepare the filling. She could be anything.

To prepare the dough for modern wickets, you need to take sour cream, an egg, a pinch of salt, wheat and rye flour. You should get a dough that separates perfectly from the walls of the bowl and does not stick to your hands.

For the most modern housewife recipes, I use sea salt instead of ordinary salt and olive oil together with vegetable oil.

Innards for Karelian pie

In Finland, such pies are very popular, both on the festive table and on weekdays. You can treat your guests to them or cook them and take them with you as a snack. They write about the methods and features of their production in the press, make programs, and organize master classes on their production for children and adults. Also at summer festivals you can take part in competitions for making these pies.

The classic insides for Karelian pies are potatoes or rice. You can add chopped and lightly fried carrots to them. Lightly salted salmon or salted muikka work well as the inside. You can use any filling if you wish.

Step-by-step recipe for Finnish gates with photos

Typically, the manufacturing procedure for gates does not take more than 90 minutes. In our recipe we will describe how to cook Finnish wickets with potatoes.

• Boil the potatoes in their skins, peel them and mash them with a potato masher. Add raw eggs and salt to the crushed potatoes.

• To make the dough, you need to mix rye (500 g) and wheat (250 g) flour with kefir (500 g) and salt (1 tsp). Knead the stiff dough and place in a warm space for half an hour.

• After the dough has rested, roll it into a sausage and divide it into equal pieces. Roll out the pieces into thin semi-oval cakes.

• Place the filling on the flatbread so that there is little space left on the sides. Pinching. Gates, by the way, can be created in different shapes: oval, round, square, rectangular and even polygonal.

• Before putting the Karelian pies in the oven, grease them with a mixture of eggs (1 piece) and sour cream (200 g) and bake for 15-20 minutes at a temperature of 200 degrees.

• We take the finished gates out of the oven and grease them with melted butter.

Classic Karelian potato pies are ready to eat! Bon appetit!

How to cook wicket with rice, see the video below:

How to eat Finnish rye flour pies

After the pies are perfectly baked, they need to be pulled out of the oven or oven and coated with any previously prepared consistency. For it you need to take melted butter and a little milk.

Place parchment paper on the bottom of the bowl, then place the pies greased with an oily consistency. Cover the top with parchment paper and a narrow towel. Such a typical sauna is needed so that they become as soft as possible. The crispy crust, vital for baking made from rye flour, does not actually disappear.

Now almost all housewives decide on culinary experiments and change the proportions of rye and wheat flour, using only one of them. You can also experiment with the liquid that is used to make the dough. You can take one type of liquid or combine several (for example, add a little milk or kefir to water).

Depending on the inside, they can be served with tea or coffee, or with hot dishes. The pies can stand for a number of days without losing their appearance and taste. For best preservation, they can be placed in the refrigerator and later heated in the microwave, although, naturally, the best and most delicious option for consumption would be the freshest and warmest baked goods.

From the history of Karjalanpiirakat

Gate has become a popular dish not only in Finland, but also in other countries. It’s not for nothing that the recipe for this dish is written online in several languages, including Japanese, Korean, and Vietnamese. The initial recipe for making pies and their origin raise questions among some historians, but most believe that the birthplace of this dish is North Karelia and the northeastern part of Russia.

They are called not only gates, but also carols, presnushki, presnoviki. With all this, it is curious that both in Russia and among the Finns the name of the dish sounds virtually identical. Most scientists still believe that the name is of more Russian origin than Finnish. Because of the specific folds and tucks, wickets were previously called wallets.

Already at the beginning, such pies were unleavened and included such ingredients as rye flour and liquid. The last component could be taken in the form of curdled milk, milk or ordinary water. It was customary to cook pies only in a closed oven. It is precisely because of rye flour that they believe that this type of baking was widespread in Russia. But there were regions where wheat flour was also used for wickets. This type of baking was considered easily accessible to the wealthiest population.

Historians convince us that it was specifically in Finland that baking became popular in the 16th century, where it also received its modern name - Karelian pies. Within a few decades, they began to be prepared frequently in Sweden. For the first time written sources mention Karelian pies in 1686. Their first food was barley porridge; a little later they began to eat rice and potatoes.

Karelian pies “Kalitki”

Preparation time: 40 min.

Production time: 20 min.

Number of servings: 3 pcs.

Ingredients

Karelian pies

State Karelian cuisine is a typical symbiosis of Old Russian cuisine and the cuisine of Northern Europe. In the restaurant menus you can especially find a lot in common with the dishes of the closest neighbors of the Karelian Finns and Estonians.

Gate is a type of open small pie, like a cheesecake, often oblong, round or polygonal in shape. The interior for the gates is porridge, as well as potatoes or berries.

They say that such pies were made already in the 9th century, in other words, even before the baptism of Rus'. Nowadays, wickets are a popular type of baked goods not only in the north-west of Russia, but also in Finland and the Scandinavian countries, where wickets made everywhere are called “Karelian pies”.

A meal with wickets in Karelia is reminiscent of a typical home ritual. A large bowl filled with hot milk and butter is placed in the middle of the table. All pies are placed in a bowl and filled with creamy consistency. After the pies have become soft, they are taken by the hostess, who places them on the plates of everyone present, according to seniority. They eat this dish only with their hands. My friend, who introduced me to these pies, said that in their family it was customary to “bathe” the pies in melted butter and then wash them down with hot milk.

How to cook “Karelian pies “Kalitki”” step by step with photos at home

To make Karelian pies, we take rye and wheat flour, a drink or curdled milk (milk, fermented baked milk, sour cream), eggs (1 goes into the filling completely and a yolk for greasing the finished gates), potatoes, sour cream (for lubrication), salt, butter, milk.

Peel the potatoes and boil until tender, adding salt to taste.

Meanwhile, mix rye and wheat flour with salt. You can only use rye flour, but because it has a very low glycemic index, I prefer to add wheat flour.

Pour a drink or any milk product into the flour - sour cream, milk, fermented baked milk. You can do both in half.

Knead into an manageable dough. You can lightly moisten your palms with butter, but this is not always necessary. The dough does not stick to the table after it has rested for 10 minutes.

Add butter, milk to the boiled potatoes and mash well without lumps. Then pour in the beaten raw egg.

National Karelian wickets with millet

I present to you baking from unleavened dough, and specifically, a recipe for wickets with millet. From time to time they are baked with mashed potatoes, cottage cheese, and berries, but the inside of millet porridge is eternally Karelian. The advantage of this baking is its simplicity. No yeast or baking powder is needed here. In addition, these are relatively low-calorie products, because they do not use sugar, yeast, and contain a minimum of fat. Karelians and Finns bake wickets on Sundays and holidays.

Ingredients for “National Karelian wickets with millet”:

• Rye flour - 500 g
• Millet (polished) - 100 g
• Milk (cow's milk of any fat content) - 1 cup.
• Drink (any fat content or sour milk, yogurt) - 1 cup.
• Sour cream (any fat content. You can replace it with melted butter) - 5 tbsp. l.
• Salt (to taste) - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 20

Nutritional and energy value:

Recipe for “National Karelian wickets with millet”:

The whole process can be roughly divided into two steps: preparation and specifically sculpting the gates. Let's start with the inside, and then knead the dough.

First, let's prepare the filling: millet milk porridge.
For this, it is very convenient to use a multicooker. We wash the millet in several waters and finally in boiling water.
Pour milk and water over the cereal, add salt and cook the porridge. Please note that depending on the brand of multicooker, the amount of cereal and water may be different. My porridge took 40 minutes to prepare. What came out was a slob—what was needed.

Let's knead the dough. To do this, add flour, a pinch of salt to the pan and pour the drink into the middle. Stir the flour with a spoon and add the drink. The result should be a heavily mixed mass. If necessary, add drink or flour.

We interfere and spare no effort. When the kefir is no longer visible and the mass becomes quite dense, leave the dough in the pan for 15-20 minutes to rest.

The dough rested, the gluten swelled. Now dip your hands in flour, sprinkle flour on the board and take out the dough. Knead the dough and roll it into a ball. And then we roll it into a narrow sausage 2-3 cm wide. If it turns out very large, then we will divide it into several parts. Cut a piece 2-3 cm long from each sausage. And we roll a ball out of it.

Using a rolling pin, roll out the ball into a thin sheet of paper. They say that if you blow on it, it will rise above the table. That's how thin it should be. Naturally, I’m still quite far from that, so far this is the only way

Place the filling on any piece of paper and pinch the edges. You can roll it out lengthwise, then you get a “boat”, or in a circle – then you get a “sun”.

Place the gate on a greased baking sheet and bake for 10 minutes at 220*C. Well, that’s actually the whole principle.

Let me illustrate the manufacturing procedure one more time.
1. Cut a piece from the “sausage”.
2. Rolled into a ball.
3. Use a rolling pin to roll it out into plastskan.

4. Place the filling on any skeletal table.

5. Bend the edges so that the inside does not leak out.
6. Placed in the oven.

Lubricate the finished gates with a brush dipped in a salted mixture of sour cream and water. Or melted butter.

I still have buckwheat porridge.
That’s why I baked some of the gates with buckwheat. It turned out great, but with millet it’s somehow more familiar. Serve with tea, coffee or milk. They can also be combined perfectly with kefir. Bon appetit!

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Karelian gates

I became familiar with the gate a long time ago, when I visited Karelia for the first time. I remembered this pie, I liked its extraordinary dough and unique shape. But then I didn’t yet know how delicious a real Karelian gate is.

And to find out, I went a long way. For several long days we moved from St. Petersburg to the village of Ersenevo, from there we moved by boat to the Kizhi Peninsula to the village of Yamka. And all this in order to get to a master class with Anna Ankhimova. And looking ahead, I will say that this was not just a culinary master class, but also a fascinating immersion into the culture and traditions of the indigenous peoples of Karelia: Karelians, Vepsians and Russians.

Anya is a Vepsian herself, and there are only 6,000 representatives of this people left in the world. A woman not only knows about the traditions of her own people, but also speaks Vepsian. And her name in Vepsian sounds “Asha”.

And the heroine of this delicious master class is the gate. This dish united all Karelian peoples: there is a Karelian, Vepsian, Zaonezhskaya gate. They differ in shape, method of pinching and production. And by the tucks it was possible to find out which village the hostess was from and what nationality she was) The Karelians made oval gates, the Vepsians and Zaonezhans made round ones.

We prepared wickets in Vepsian style, according to a recipe that was passed on to Anya by her great-grandmother.

I’ll write a few words about the house where the master class took place. This is Berezkina’s house, brought from the village of Krasnovataya Selga.

In this house there is a working oven, in which wickets are baked, porridges, soups are prepared - everything that has long been cooked in a Russian oven. It is believed that such dishes have a special, unique taste. And we verified this with the example of wickets.

At first, Anya told the basic rule - “The gate asks for eights,” i.e. To make it you need 8 ingredients. These are ordinary products that any housewife would have in her house. Do you understand in which day the gates were certainly prepared? On Sunday, a day of happiness and relaxation among the indigenous Karelian peoples. And now in almost all the villages of Karelia the tradition of Sunday morning gates has been preserved.

As a rule, any Karelian housewife must be able to prepare wickets. But, if there was grief in the family or the hostess was ill, it was allowed not to put the gate on the morning table. The wickets were not yet prepared for Easter; on this holiday the rest of the treats were on the table.

The master class began with making dough. And I will try to tell you all the secrets of the most delicious gates.

Secret 1. Authentic tableware

To really immerse ourselves in the atmosphere of making real gates, we used dishes made of birch bark, clay and wood. There were never any iron objects or knives on the Karelian housewife’s table when she was preparing baked goods.

Did you notice the unusual woody object in the front view? This is a whorl or slingshot for beating and stirring the dough. They also beat the butter with a whorl and it was a very long process. And, if they worked only in the evenings, 100 grams of oil came out per week.

A proper whorl must have 5 horns.

A lot of different dishes are stored in the hut. These are statements made from samples from museum exhibits.

Secret 2: The right ingredients

According to the ancient recipe, to make real dough you need rye flour, salt and a fermented milk product: drink, yogurt. If there was no sour milk, they used whey or water, but the taste of the wickets was already different. Milk was never used in baking. It was a very valuable product, and it was served only to children and the older generation.

This amount of kefir is enough for 10-15 wickets, and from 0.5 liters you can create about 50.

Add salt and use a whisk to begin kneading the dough.

Add as much flour as the dough takes. It is important that the finished dough looked like plasticine.

Secret 3. The dough comes to life in your hands

We make a “sausage” from the dough. Karelian housewives rolled it in their hands, believing that the dough lived in their hands. And, in order to divide the “sausage” into pieces, they did not use a knife, but tore off the pieces with their hands.

We did the same, and then rolled the pieces between our palms into completely even balls.

We made small cakes from the balls and rolled them with flour on both sides. To ensure that all the gates come out the same size, several cakes must be stacked and leveled in your hands.

Secret 4. Thin dough

The main highlight of the wicket is the thin dough. A narrow slab, a blank for a gate, should be the size of a palm. A completely narrow scanner will show through.

There is also another fascinating method to check that Anna’s grandmother passed on to her. It read: “Sit down - blow on the scanner, I’ll take a look.” The faithful scanner must rise!

And, if you see gates with wide, thick sides, you should know that they were made by machine or by an inexperienced housewife.

To roll out a thin dough, they worked with a rolling pin only forward and backward, and twisted the dough with their palm. The experienced housewife managed to twist the dough and spy on what was happening outside the window.

We also tried to create scans. Everyone has their own copyright)

Secret 5. Regular interior

There are several options for interiors for gates, but they are all from ordinary goods that were in any peasant house.

The oldest interior for gates is barley. There is no need to boil it, just pour kefir over it and leave for 8 hours. The cereal swells approximately 1.5 times.

Millet and potato entrails are more common. For millet interior, boil the millet in water. And for potato, they usually boil potatoes “in their jackets”.

In the Olonets region they love cottage cheese wickets and this is, in its own way, a delicacy.

To make one gate you need a wooden spoon of interior. It must be placed without a slide and so that 1.5-2 cm remains from the edge.

Secret 6. Tucks

I pinch the correct gate from bottom to top and immediately on both sides. The inside must be inside the dough. And the number of tucks must be odd.

Out of habit, this turned out to be a difficult task!

Secret 7. Golden crust

The top of the gates is certainly lubricated with “talk” and only the filling is covered. This gives the gate a tasty, golden brown crust.

For the “scramble”, stir in an egg, 2 tablespoons of sour cream and a pinch of salt.

The gates are ready for baking. In a rustic oven they will be ready in 10-15 minutes.

The baked wickets must be greased with butter and served. The gates turned out not only beautiful, but also delicious.

In particular, they were not bad with freshly brewed Ivan tea.

At the tea party we tried a sweet matchmaking pie, which tasted like brushwood. This pastry is not prepared in cafes and restaurants in Karelia, and only here, in Kizhi, is it served to dear guests.

An ancient Karelian tradition is associated with this pie. During the matchmaking period, when the wife was preparing for marriage, the matchmakers had a special mission. They couldn’t just come and eat pies at the hostess’s. They sat down at the table, and in their pockets they kept: river sand, blades of grass, specks, etc. And the wife was obliged to show the matchmakers how she knew how to prepare pies from snow-white dough. She took a piece of dough and began to roll it out. And, God forbid, she did it incorrectly. After all, if she was distracted, the matchmakers could throw river sand or a speck into the dough. And if dirt got into the snow-white dough, a hole would appear on the pie and all the sugar would flow out. The girl had 10 attempts to bake a delicious and wonderful pie, and each time the matchmakers watched her closely. If the inexperienced wife was not managed even for the tenth time, the matchmakers silently stood up and left with the words: “There will be no marriage - it’s too early to get married!” So the name was assigned to the sweet pie - Matchmaking.

After this delightful master class, there was one secret of the gates that we could not solve. How to slow down and not eat them? Especially when there is still something left in the tueska

In fact, wickets are very filling and it is difficult to eat more than 2.

If you want to find out more about Karelian traditions and cuisine, listen to podcasts from Anna’s online school - follow the link. There are many fascinating stories and useful tips!

We attended a master class on gates on one of the days of the extended trip of the “Discovering the Silver Necklace” project. And if you are on the Kizhi Peninsula, I highly recommend this master class. It will be interesting for adults and children!

And I still have stories worthy of attention, don’t go too far!

I thank Pasha upsya for the unexpected but very pleasant invitation and all the participants for the company! Alexander akozmin_7 , Alla asio , Vladimir, Olesya podmoskva , Alexander zhzhitel , Dima dimanos , Yulia - you are awesome!

Organizers and partners of the project “Discovering the Silver Necklace”:

Information partners:
social network Odnoklassniki, Radio AVTORADIO, Publishing House Komsomolskaya Pravda, TV Channel City+, Bigpikcha.Ru, Magazine “ShkolaZhizni.ru”, Magazine
“Modern Hotel”,
Society of Travelers travel_russia ,
magazine “Flight Line”,
portal “Flytothesky”