Sklandrausis
A rye pastry case with two layers of purée, potato and carrot, dusted with cinnamon.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the rye flour, warm water, melted butter and salt and rest it half an hour.
Boil the potatoes and carrots separately until completely soft.
Mash the potatoes with soured cream, an egg, caraway and salt into a smooth purée.
Mash the carrots with soured cream, an egg, sugar and cinnamon into a separate purée.
Roll the dough thin, cut rounds and shape rims with your fingers, folding the edges up.
Spread the potato purée as the first layer and the carrot over it, levelling with a spoon.
Bake at 200 °C for twenty-five minutes and dust them with cinnamon while still hot.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Silvija Dalge Tetere · CC BY 3.0