Kolyadki with fillings.
with potatoes, or carrot, or millet.

Description:
Kolyadki is very small pies with a different fillings. 

Ingredients:

For dough:

2 cups rye flour,
2 cups wheat flour,
2 cup water or milk,
1 - 3 tbsp sour cream,
salt, to taste.

sunflower oil, for baking sheet

For potato filling:

7 - 8 potatoes, peeled, cooked, mashed.
2 - 3 tbsp butter.
1 eggs, beaten.
salt, to taste.

For carrot filling:

300 g (10,6 oz) carrots, scraped, grated.
1 tsp butter.
1 tsp sugar.
salt, lemon juice to taste.

For millet filling:

1 cup millet (may be used buckwheat).
2 tbsp butter.
2 cup milk,
salt, to taste.

Method:�

Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes. Add more flour if need.
Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave to stand for 20 - 40 minutes.

Roll out the dough on a floured board, make a small circles and put a small ball of filling onto each. The edges have to be joined and pinched together.

Distribute Kolyadky on greased baking sheet and bake in temperature 220 C / 428 F oven until golden brown.

To make potato filling, Combine all ingredients, mix very well.

To make a carrot filling: put all ingredients into skillet and fry stirring, stew.

To make a millet filling: put all ingredients into pot and cook, until millet tender.