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Sklandrausis
Sklandrausis: Kurzeme rye tarts filled with potato and sweet carrot
Sklandrausis is the ancient pie of Kurzeme in western Latvia, an EU-protected speciality: a thin, crisp shell of rye pastry filled with a layer of mashed potato and a second layer of sweetened carrot spiced with cinnamon, baked until the carrot caramelises at the edges. It is sweet, earthy and served at midsummer (Jāņi) and folk festivals. A common mistake is rolling the rye dough thick, which makes the shell hard and heavy. Chef's tip: work the dough while warm and roll it thin; rye pastry made with hot water is soft and easy to pinch up into a rim.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the carrot layer
- 1 ⅛ lb carrotsboiled and mashed
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1 egg
- 3 tbsp sour cream
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Method
0/6 doneStep 2: Divide into 12 balls and roll each into a thin 12 cm circle. Pinch up the edges into a 1.5 cm rim, crimping as you go. Place on a lined tray. Common mistake: thick shells; they turn hard.
Step 3: Mix 10 ½ oz potatoes, 3 tbsp milk and ¼ tsp salt. Mix 1 ⅛ lb carrots, 3 tbsp sugar, 1 tsp ground cinnamon, 1 egg and 3 tbsp sour cream.
Step 4: Heat the oven to 400°F (fan 350°F). Spread a thin layer of potato in each shell, then a thicker dome of carrot.
Step 5: Bake for 25–30 minutes, until the edges are crisp and the carrot has darkened at the edges.
30 minStep 6: Cool on a rack and serve with milk.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sklandrausis take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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