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Latvian Cuisine

Sklandrausis

Sklandrausis

Traditional Latvian sweet pie

It is a traditional Latvian sweet pie, made of rye dough and filled with potato and carrot paste and added caraway. The most authentic “Sklandrausis” can be savored in the Kurzeme region, located in the western part of Latvia, where it originates. Even today, it continues to be prepared and cherished.

Sklandrausis makes an excellent choice for breakfast and lunch, as it’s a hearty dish that provides ample energy. Interestingly, as soon as these pies are baked, they tend to disappear quickly. However, it’s said that if you enjoy them the next day, they become even tastier.

To protect the names of Sklandrausis and promote its unique characteristics, linked to its geographical origin and traditional know-how, it has received the Traditional Speciality Guaranteed (TSG) sign. This ensures the protection of its production method while allowing for production in other regions. Suiti have been making this pie since ancient times.

 

Sklandrausis recipe for 30 – 40 palm size pieces

Rye dough for the base

  • 500 g coarse rye flour
  • 0.5 teaspoon of salt
  • 1 tablespoon of lard
  • 200 ml of water

For the potato filling

  • 1 kg boiled potatoes with all the skin (and then peeled)
  • 150 g of milk
  • 100 g of cream
  • 50 g of melted butter
  • 5 eggs
  • 2 tablespoons of wheat flour
  • 1 teaspoon of salt
  • 1 tablespoon caraway

For the carrot filling

  • 1.5 kg boiled carrots (boiled until soft)
  • 5 eggs
  • 150 g of cream
  • 50 g of melted butter
  • 200 g of sugar

Preparation

  1. In a bowl, combine rye flour, salt, water, and pork fat. Knead the mixture well until it forms a dough.
  2. Take the dough and create 3-5 mm thick round-shaped bases. Fold a 1.5 cm high edge around each base using your fingers.
  3. Start with the potato filling, filling half of the mold.
  4. Grind the boiled and peeled potatoes using a meat grinder.
    Add all the indicated ingredients to the potatoes and mix thoroughly until you have a homogeneous mass.
    Next, add the carrot filling to fill the other half of the mold.
  5. Grind the carrots and mix in all the provided ingredients until well combined.
    Sprinkle the prepared pies with caraway seeds and bake at 220 degrees Celsius for 30-40 minutes, or until they turn golden brown with a crispy edge.
  6. After removing them from the oven, while they are still hot, spread a mixture of cream with a little added sugar over the pies. Enjoy!