"Gates" is a traditional Finnish national cuisine. These are open pies in the shape of boats, made of rye flour, stuffed with rice and boiled eggs; sometimes they are also stuffed with potatoes, mushrooms, cheese, millet porridge. Quite often “Gates” are called Karelian pies, and one can hear disputes about where this dish was born - in Finland or Karelia. And the fact is that for the first time "Gates" appeared in the Finnish province of Pohjois-Karjala, bordering on Karelia! Be that as it may, the taste of "Gates" is unforgettable!
Dough preparation:
2 cups rye flour; 150 ml sour cream 20% fat; 150 ml of milk; 1/4 teaspoon of salt.
For lubrication: 1 egg (beat); 50 grams of butter (melt).
Mix flour and salt; in another bowl, mix milk with sour cream, pour the mixture into flour, knead the dough. If the dough is sticky, add more flour.
Roll the finished dough into a ball, sprinkle with flour, wrap in cling film, leave for half an hour. Next, roll the dough into a sausage, which is cut into small pieces the size of a tangerine. Roll each piece into a thin oval cake. Put a tablespoon of the filling in the middle of each flat cake. Pinch the edges of the cake in a circle every 1 cm, lifting them up to make an oval tartlet with "scallops". Smooth out the filling. Put the "Wickets" on a greased baking sheet, grease each pie with a beaten egg. Bake for 20 minutes at 200 degrees. Remove the "Gates" from the oven, grease with melted butter, cool slightly and serve.
Rice filling:
1 bag (100 grams) of round grain rice; 1 pack of sour cream (200 grams); 2 hard boiled eggs salt, ground black pepper to taste.
Boil the rice until soft, drain the water, put out of the bag and cool. Add finely chopped boiled eggs, sour cream, salt and pepper. Mix everything thoroughly.
Potato filling:
5 large potatoes; 2 raw eggs 50 grams of butter; 1/4 cup milk salt, ground black pepper to taste.
Boil the peeled potatoes in salted water until tender, drain the water. Make mashed potatoes, adding milk and butter, salt, pepper, then beat in the eggs, not allowing them to roll. Cool down.
Tip: Rye flour can be mixed with wheat flour, but not more than in a 1: 1 ratio.
