cook.

Sklandrausis

Name: Sklandrausis
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Latvian
Ingredients: 300 g rye flour; 150 g butter, melted; 150 ml warm water; 400 g potatoes, peeled and cooked; 2 carrots, cooked and grated; 2 tbsp butter; 2 tbsp sour cream; 1 egg; 1 tsp sugar; 1 tsp caraway seeds; 0.5 tsp salt

Traditional Latvian Sklandrausis pie with rye dough, potato and carrot filling with caraway

Ingredients

300 g rye flour

150 g butter, melted

150 ml warm water

400 g potatoes, peeled and cooked

2 carrots, cooked and grated

2 tbsp butter

2 tbsp sour cream

1 egg

1 tsp sugar

1 tsp caraway seeds

0.5 tsp salt

Method

Make the rye dough: Mix rye flour, melted butter, and warm water. Knead until smooth, then let rest for 30 minutes.

Prepare the filling: Mash cooked potatoes with butter, sour cream, egg, sugar, caraway seeds, and salt. Set aside.

Grate cooked carrots with butter and sour cream to create a carrot filling.

Preheat oven to 180°C (350°F). Roll out the dough into a rectangle.

Place a thin layer of potato filling on the dough, followed by a thicker layer of carrot filling.

Fold the edges over the filling to form a pie shape. Seal the edges.

Bake in the preheated oven for 45-60 minutes or until golden brown.

Cool slightly before serving with milk and honey or skābputra (fermented milk-and-barley gruel).