Blueberry wickets
"Kalitki" are traditional open pies from Karelia made of unleavened rye dough with filling. They are also called North Russian tartlets.
Ingredients
| blueberries 200 g |
| rye flour 150 g |
| wheat flour 100 g |
| salt a pinch |
| sugar a pinch |
| baking soda a pinch |
| milk 90 ml |
| melted butter 30 g |
| egg 1 egg |
| sugar 1 tsp. |
Instructions
Step 1
Wash and dry the blueberries.
Step 2
Sift the rye and wheat flours separately, add a pinch each of salt and sugar and mix together.
Step 3
Divide all the flour into two parts, add a pinch of baking soda to one part, mix and leave it.
Step 4
Pour the other part of the flour onto the table, make a depression in the center and pour in the milk, melted butter, egg, add a pinch of sugar and salt.
Step 5
Gather the flour from the edges to the center and knead the dough. Gradually add the first part of the flour and baking soda and knead the dough. It should become smooth and pliable, but will still stick a little to your hands. Allow the dough to rest for 30 minutes.
Step 6
Preheat the oven to 200-220°C, grease a baking tray with vegetable oil.
Step 7
Roll the dough into a bundle and cut into equal parts (about 10 pieces). Roll each piece into a round or oval flatbread, put berries in the middle and seal the edges.
Step 8
Bake the kalitki for 15 minutes at 180-200°C until lightly browned. To prevent the crust from being too tough, smear hot kalitki with melted butter.
