Sklandrausis: Latvian rye pastries with potato and carrot

Method

1. 1

   Pastry

   Knead the flour, salt, lard and water together into a pliable dough.

   10 min
2. 2

   Resting

   Cover the dough and leave it to rest until it is easier to roll out.

   30 min
3. 3

   Potato purée

   Cook and mash the potatoes, then mix in the egg, cream, butter and caraway.

   20 min
4. 4

   Carrot purée

   Cook and mash the carrots, then flavour them with egg, cream, butter and sugar.

   25 min
5. 5

   Shaping the rounds

   Roll the dough into rounds 3–5 mm thick, then fold the edges up to about 1.5 cm high.

   25 min
6. 6

   Filling and baking

   Spoon the potato purée into the base layer and the carrot purée on top, then bake in the oven.

   20 min
7. 7

   Serving

   Serve lukewarm or cold, accompanied by tea or milk.

   5 min