Sklandrausis

Boil the unpeeled potatoes and carrots separately in water until tender: potatoes for about 20–25 minutes, carrots for 25–30 minutes. Drain the vegetables and let them cool enough to handle for peeling.

For the dough, combine the rye flour and salt, rub in the melted pork fat, pour in the water and knead a firm, yeast-free dough. Cover it and let rest for 15 minutes.

Pass the peeled potatoes through a meat grinder or mash them thoroughly. Add the milk, cream, melted butter, 1 egg, wheat flour and half of the caraway seeds; mix until you get a smooth, thick mash.

Purée the peeled carrots until smooth. Mix with the cream, melted butter, 100 g sugar and 1 egg.

Divide the dough into 8 pieces, rolling each into a 2–3 mm thick round. Fold up the edge about 1.5 cm with your fingers to form a shallow rim, then place the shells on a parchment-lined baking sheet.

Fill each shell first with the potato mixture, then top with the carrot filling, leaving the rims uncovered. Sprinkle the pastries with the remaining caraway seeds.

Bake at 220 °C for 30–40 minutes, until the pastry edges are crisp and golden and the filling is lightly browned.

Brush the hot sklandrausis with a mixture of sour cream and 20 g sugar, let them cool slightly, and serve warm or cold.