Kokroki are traditional Udmurt pies made from unleavened dough, often filled with vegetables. They say that in the old days they were most often baked with turnip filling, but my grandmother, from whom I learned this recipe, did not cook these. When we were kids, we ate grandma’s cocqs with potatoes, carrots and cabbage. Of course, she baked them in a Russian oven, but today the oven replaces it perfectly. Just yesterday we started digging potatoes on the plot. What can you do, it’s not always possible to remove the tubers from the ground intact; sometimes you bump them and cut them. These are the tubers that are not suitable for storage and we used them to fill the pies. We peeled, boiled, and prepared mashed potatoes in water with the addition of vegetable oil to make the mashed potatoes softer and more elastic.
The dough for kokroki needs unleavened dough, which is also convenient - you don’t have to wait for it to rise, just knead it and cook it right away. I make the dough from 1 egg, 2 tbsp. vegetable oil, 1 cup cold water, 1 tbsp. salt and flour - how much dough will take. This time I took 2/3 wheat flour and 1/3 rye flour.
Pinch off small pieces from a large piece of dough and roll them into circles with a diameter the length of your palm.
Place the filling on each one, pinch and place on a baking sheet. Kokroki are pies that are baked rather than fried.
When all the pies are pinched and placed, brush them with beaten egg and put them in the oven. I bake on a silicone mat on top of a baking sheet, thanks to which the pies do not burn or stick, and are easily removed after baking.
During the baking process, the pies will puff up a little and become rounded. don't be alarmed - this is how it should be. Hot kokroki are very tasty, however, it is very difficult to eat them like this, they burn. Therefore, it is better to wait until they cool slightly. And after taking them out of the oven and transferring them to a dish, cover them with a towel and let them “rest” a little, as my grandmother used to say.
When I was at school, in our canteen for sale, in addition to traditional buns, muffins, pasties and whites, you could see khachapuri and kokroki (emphasis on the second O). We really liked everything, and I especially liked the cockrocs! I always wanted to try making them at home, and my dream came true.
