Kalittoa or Karelian pastries are traditional pastries from Karelian area.
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!
(Makes about 10 kalittoas)
- For the dough:
250 ml of milk
60 grams butter, melted
450 grams flour
1 tablespoon oil
Pinch of salt
- For filling
4-5 medium potatoes, boiled and mashed
15 gram butter
5 tablespoon milk
- For sauce to brush over pastry
120 gram sour cream
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.