Koliadky – are little rye patties made of unfermented dough. Traditionally such patties were baked on Christmas Eve. They can have different shapes – round, square, three or four cornered, pentagonal or heptangular. The patties can be with crimped edges or pinched ones. The filling may be also various: curd, carrot, potato, porridge (millet, buckwheat, pearl barley, rice) or mushroom. Today we are going to bake patties with potato and mushroom filling.
We bring to your notice the recipe of the Ukrainian Christmas patties with mushroom and potato filling.
Ingredients: (for 16 patties)
Dough
- 125 ml water
- 1 tsp salt
- 1 glass of rye flour
- 1/4 glass of usual flour
- 40 g melted dairy butter
Potato filling
- 5-6 potatoes
- 1 egg
- 1/3 glass of warm milk
- 20 g dairy butter
- salt – to taste
Mushroom filling
- 100 g dried mushrooms
- 2 bulb onions
- 20 g dairy butter
- some mushroom broth
- salt – to taste
Cooking
Potato filling
Boil, peel and mash potatoes. Add warm milk, dairy butter, salt and a whipped egg. Mix the ingredients thoroughly.
Mushroom filling
Wash mushrooms. Boil them in salted water. Chop the mushrooms finely. Peel, cut and fry bulb onions. Add the prepared mushrooms, mushroom broth and salt. Mix everything carefully.
You may combine two fillings or you can stuff one half of the patties with one filling and the other half farce with another one.
Dough
Preheat the oven to 220°C. Combine rye flour, salt and water. Add the usual flour gradually. Knead dough. The dough shouldn’t be tight or sticky.
Separate the dough into 16 pieces. Roll each piece into a thin circle the diameter of which is 10-15 cm. Place the filling into the center of each piece and spread it evenly.
Place the patties on a baking sheet. The distance between them should be 5-7 cm. Grease the patties with melted dairy butter and bake them for 10-15 minutes in the hot oven. Cook koliadky till they get golden color.
Enjoy your meal!
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