Latvian pies sklandrausis
15 servings
60 minutes
Sklandrausis is not a spell, but a Latvian open pie, in Russia it is sometimes called skland gingerbread. The point is that a filling of potatoes and carrots is put into a basket of rye dough mixed with pork fat and sour milk. It does not look much like a dessert, but sklandrausis are eaten with butter and honey, sprinkled with sugar beforehand.
1
Prepare the necessary ingredients.
2
Peel the carrot, chop it coarsely, and boil until soft.
- Carrot: 7 pieces
3
Boil the coarsely chopped potatoes separately.
- Potato: 2 pieces
4
Dissolve sugar and salt in 250 ml of warm water.
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
5
Mix flour with 100 grams of softened butter, add water and knead the dough for 5-7 minutes until it becomes soft enough to roll out.
- Rye flour: 400 g
- Butter: 125 g
- Salt: 0.5 teaspoon
- Milk: 100 ml
6
Roll out the dough to a thickness of 3–5 mm, cut out circles with a diameter of 8 cm, fold the edges of the dough to create baskets with a height of 1 cm. Transfer the baskets to a baking sheet lined with parchment paper.
7
Blend the carrot with sour cream, honey, and egg.
- Carrot: 7 pieces
- Sour cream: 2 tablespoons
- Honey: 2 tablespoons
- Chicken egg: 1 piece
8
Mash the potatoes into puree with milk and butter.
- Potato: 2 pieces
- Milk: 100 ml
- Butter: 125 g
9
Place mashed potatoes in baskets and top with carrot puree.
- Potato: 2 pieces
10
Bake in an oven preheated to 200 degrees for 15-20 minutes.
