Gates - open pies on rye flour with various fillings (porridge, cottage cheese, berries), which are baked in Karelia, in Pomorie. The dough is kneaded without yeast, such pies are baked very quickly, and it is better to serve them fresh for first courses or for dessert.
It is necessary
-
- For gates with barley porridge:
- 1 glass of milk;
- 3.5-4 cups rye flour;
- 1 egg;
- 5 g butter;
- 1 tbsp sour cream;
- salt.
- For filling:
- 150 g of barley;
- 3 glasses of yogurt;
- 1 tbsp ghee
- For gates with sweet curd filling:
- 1 kg of rye flour;
- 1 kg sour cream;
- 250 g butter;
- 1 tsp salt;
- 0.5 tsp baking soda.
- For filling:
- 1 kg of cottage cheese;
- 5 eggs;
- 1 cup of sugar;
- 2, 5 tbsp flour;
- 1, 5 cups sour cream.
Instructions
Step 1
Wickets with barley porridge
Prepare the filling: sort out, rinse and soak the barley in curdled milk, add a spoonful of ghee, leave to soak for twelve hours at room temperature.
Step 2
Knead the dough: add a pinch of salt to the milk, stir, add flour and knead a thick, but not tough dough so that it does not stick to your hands. Leave the dough in the refrigerator for half an hour, then roll it out with a "sausage", cut into pieces and roll them into thin cakes (two to three millimeters wide).
Step 3
Put a spoonful of filling on each cake, flatten it, leave the edges without filling one to one and a half centimeters. Pinch the free edges, bending them inward, give the pies a round or oval shape. Mix one tablespoon of sour cream with egg yolk, salt and liberally grease each pie.
Step 4
Bake in a hot oven for fifteen minutes, brush with butter before serving. Serve wickets fresh with hot first courses (soups, broths).
Step 5
Gates with sweet curd filling Soften butter, add sour cream and mix thoroughly until smooth. Quench a pinch of baking soda with a few drops of vinegar or lemon juice. Add soda, salt to the sour cream-butter mixture, add flour and knead the dough. Refrigerate the dough for half an hour.
Step 6
Rub the cottage cheese through a coarse sieve, add sugar, eggs, a little flour and mix thoroughly. Make balls the size of meatballs out of the dough, or roll up in a "sausage" and cut into pieces. Roll each ball or piece into a thin round cake.
Step 7
Put the filling on the cakes, leave the edges free from one to one and a half centimeters, pinch the edges, bending them inward. Grease each pie with sour cream, bake in a hot oven for fifteen to twenty minutes.
