Karelian pasties with potatoes
A Finnish flour dish, a type of flat open dumpling with a characteristic ruffled edge. In the version with a filling of mashed potatoes with milk and salt, topped with melted butter, they have a unique taste.
Preparation: 1h
Advanced
Preparation: 1h
Advanced
Ingredients:
- 1050 g water
- 12 g salt
- 150 g butter
- 300 g Rye flour, type 2000
- 60 g Milk, 2.0% fat
- 25 g Oil, rapeseed
- 700 g Potato, long stored
- 100 g wheat flour 450
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 300 grams of rye flour and 100 grams of wheat flour. Set the weighed ingredients aside.
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