"Gates" – a traditional dish of the Finnish ethnic cuisine. These are open pies in the form of court shoes, from rye flour, with a rice and boiled eggs stuffing; sometimes they are also filled with potatoes, mushrooms, cheese, millet cereal. Quite often "Gates" are called the Karelian pies, and it is possible to hear disputes on 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! Anyway, the taste of "Gates" is unforgettable!
Doughing: 2 glasses of rye flour; 150 ml of sour cream of 20% of fat content; 150 ml of milk; 1/4 h spoon of salt. For greasing: (Shake up) 1 egg; (To kindle) 50 grams of a desi. Mix flour with salt; in other ware to mix milk with sour cream, to pour out mix in flour, to knead dough. If dough turned out sticky, it is necessary to add still flour. Roll ready dough in a sphere, sprinkle with flour, inwrap in food wrap, leave for half an hour. Further to roll dough in sausage which to cut small pieces size about tangerine. Roll each piece in thin oval flat cake. On the middle of each flat cake to put a stuffing tablespoon. Pinch edges of flat cake around through 1 cm, raising them up that oval tartlet with "scallops" turned out. Level a stuffing. Lay out "Gates" on the oiled baking tray, to grease each pie with a frothed eggs. Bake 20 minutes at a temperature of 200 degrees. Get "Gates" from an oven, grease with a melted desi, to cool and give slightly.
Rice stuffing: 1 bag (100 grams) of round grain rice; 1 pack of sour cream (200 grams); 2 eggs, hard-boiled; salt, ground black pepper to taste.
Boil rice to softness, drain water, lay out from a bag and cool. Add small cut boiled eggs, sour cream, salt and pepper. Carefully to mix everything.
Potatoes stuffing: 5 large potatoes; 2 crude eggs; 50 grams of a desi; 1/4 glasses of milk; salt, ground black pepper to taste. Cook the peeled potatoes in the added some salt water until ready, drain water. Make puree, adding milk and butter, salt, pepper, then to hammer eggs, without allowing their turning. Cool. Council: It is possible to mix rye flour from wheat, but no more than in the ratio 1:1.