1 cup rye flour; ½ cup plain flour; 4-6 baked or boiled new potatoes (or millet boiled in clabber or crème fraiche) 1 cup sour cream; 1 cup clabber or crème fraiche; 50 ml clarified butter; salt
Karelian Pies (Karjalan piirakat, Калитки)
Mix 1 cup clabber with ½ cup sour cream and add it to the sifted rye flour. Add a pinch of salt and mix well. Add the sifted plain flour and wrap the pastry in cling film. Leave to stand for half an hour. Prepare the potato filling: boil or roast the potatoes the day before. Mash them, season with salt and add ½ cup sour cream and the melted butter. Mash once more and if the potato is too thick add some clabber or crème fraiche. Perpare the cereal filling: mix some of yesterday’s porridge with some clabber or crème fraiche and add a pinch of salt. Roll the pastry into a sausage 2cm thick. Cut it into 2cm thick pieces and roll them into rounds. Pinch the edge of each round to form pie bases with sides no higher than the thickness of your finger. Place the pie bases on a baking tray and bake them at 230°C for 5-10 minutes. Remove them from the oven and spoon 2-3 tbsps of filling into each base. Brush them on top with sour cream and bake in the oven for another 10-15 minutes. Serve with milk or tea.