Sklandrausis

Ingredients9

• rye flour250 g
• unsalted butter80 g
• water100 ml
• salt1 tsp
• potatoes400 g
• carrots400 g
• sugar80 g
• sour cream100 ml
• caraway seeds1 tsp

Method

1. Rub 50 g cold butter into the rye flour and salt, then add the water and knead briefly into a firm dough. Rest it covered for 20 minutes.
2. Peel and boil the potatoes and carrots separately until soft. Drain well and mash each until smooth.
3. Stir 40 g sugar and half the sour cream into the potato mash. Stir the remaining sugar, sour cream, 30 g melted butter, and caraway into the carrot mash. Season both lightly with salt.
4. Roll the dough thin and cut rounds about 12 cm across. Press each into a small tart tin or shape a low rim by hand.
5. Spread a layer of potato filling in each shell, then cover with a thicker layer of carrot filling.
6. Bake at 200°C for 25 to 35 minutes until the crust is firm and the top is lightly browned.
7. Cool before serving. Traditionally eaten plain or with a spoon of sour cream.