Latvia: Sklandrausis (Vegetable pies)

Sklandrausis is a traditional vegetable pie from Latvia, originating in the 16th century. They are traditionally made using a rye crust and can be eaten cold or warm.

On that note, my husband does not prefer rye bread and I didn't want to buy the flour and never use it again. So although this may have changed the integrity of the dish, I adapted this recipe and used whole wheat flour to make the crust.

Ingredients

·         3.5 cups whole wheat flour

·         1-2 Tablespoons molasses

·         7 T butter

·         1 cup warm water

·         1 teaspoon sugar

·         1/2 teaspoon salt

·         7 medium carrots

·         2 T sour cream

·         2 T honey

·         1 egg

·         2 medium potatoes

·         1/2 c milk

·         1 T butter

Instructions

1.    Peel and quarter the carrots and potatoes, place in a medium saucepan, cover with water and boil until tender.

2.    While the vegetables are boiling, prepare the dough. Dissolve the salt and sugar in the water. Add the softened butter and molasses, stir until combined. Mix the flour and stir well to form the dough. Knead the dough until it forms a ball.

3.    Preheat the oven to 400 F. Roll the dough until 1/2 cm thick. Use a mug or round cookie cutter to cut 12 discs big enough to fit in a muffin tin. Grease tin and shape crusts.

4.    Prepare the filling. Drain and mash the carrots. Add honey, egg and sour cream and stir until well blended. Drain the potatoes, mash until smooth, add milk and butter and stir until well combined.

5.    To fill the muffins, spread 1 teaspoon of mashed potatoes, top with a tablespoon of carrots.

6.    Place the baking tray in the oven and bake for 15-20 minutes until the pastry has cooked and the filling turns slightly golden.