Kalittoa

Photo: Thecoffeebreak

Ingredients

• For the dough:

250 ml of milk

1 egg

60 grams butter, melted

450 grams flour

1 tablespoon oil

Pinch of salt

• For filling

5 mediums potatoes, boiled and mashed

15 grams butter

5 tablespoons milk

Salt

• For sauce to brush over pastry

120 grams sour cream

1 egg

Preparation

Preheat oven to 200 degrees C.

In a bowl combine egg, salt, melted butter and milk; add oil. Gradually stir in flour. Knead stiff dough.

Boil potatoes for about 20 minutes; when ready add salt, butter and milk – mash everything together.

For the sauce combine together sour cream and egg.

Make dough ‘sausage’ and then cut in roughly equal pieces; thinly roll each piece.

In the middle of the circle put 1 tablespoon of potato filling and pinched the sides of the circle to close pastry. Repeat with the rest of the dough balls.

Before baking brush pastries with the sauce.

Bake for 15-20 minutes or until done.

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About

Kalittoa, or Karelian pastries, are traditional pastries from Karelian area of Finland and Russia.

Originally, they were made from rye crust but later started to use wheat together with rye. The most popular fillings were millet, buckwheat, potato, barley and rice.

They can be made in different shapes – round, oval or 4, 5, 6 or 7 angles. The sides are usually turned up or pinched.

In my family we always made them round and as filling was used mashed potato. They were often made on Sundays and were a real treat!