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Potato Wickets

Even from unleavened dough, you can make delicious pies! Potato wickets are a kind of pies, but only from unleavened dough. This recipe has been around for many years. I learned it from a friend. And she, in turn, was taught by her grandmother, who was born in the Stavropol Territory. In the village where she grew up, potato gates were cooked in every house. Probably, they have it as common a dish as we have, for example, pancakes. Everyone bakes, and everyone adds something of their own to the recipe. I added dill to the filling.
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Potato wickets
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 24 % 9 g
Carbohydrates 63 % 24 g
195 kcal
GI: 29 / 0 / 71

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Ingredients.

  2. Step 2:

    Step 2.

    Let's do the filling first. This is an ordinary mashed potato, only a little thinner. Peel the potatoes, boil in salted water until tender and crush with the addition of butter and milk. I added fresh finely chopped dill.

  3. Step 3:

    Step 3.

    While the filling cools down, we make unleavened dough. Beat the egg with sugar and salt, add milk.

  4. Step 4:

    Step 4.

    Then add the melted margarine and vegetable oil. Mix everything well.

  5. Step 5:

    Step 5.

    Add so much flour to knead a steep dough. I needed about 480 grams of flour.

  6. Step 6:

    Step 6.

    The dough should be soft, elastic.

  7. Step 7:

    Step 7.

    From it we make balls weighing about 30 grams and roll them out thinly. These tortillas are called skants.

  9. Step 8:

    Step 8.

    Put a tablespoon of filling on each skanets, level it.

  10. Step 9:

    Step 9.

    And pinch the edges of the cake.

  11. Step 10:

    Step 10.

    Put the wickets on a greased baking sheet.

  12. Step 11:

    Step 11.

    Beat sour cream with egg.

  13. Step 12:

    Step 12.

    Lubricate the wickets from above.

  14. Step 13:

    Step 13.

    Bake the wickets in a well-heated oven for 10 minutes.

  15. Step 14:

    Step 14.

    Serve hot. Bon appetit!

If desired, finely chopped onions fried in vegetable oil can be added to the filling. It will also be delicious.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Dill greens - 38   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Table margarine - 720   kcal/100g
  • Cream margarine - 720   kcal/100g
  • Milk margarine - 743   kcal/100g
  • Low-fat margarine - 384   kcal/100g
  • Margarine sandwich - 688   kcal/100g
  • Margarine for baking - 675   kcal/100g
  • Margarine dietary - 366   kcal/100g
  • Margarine bold 40 % - 415   kcal/100g
  • Margarine - 720   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g

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