Vegetable+tarts

=Sklandu rauši (Vegetable tarts)=



__ **INGREDIENTS** __

Potato filling: Carrot filling:
 * 400-500g (15.75-17.5oz) coarse rye or wheat flour,
 * 200g (7oz) water,
 * 50g (1.75oz) lard or margarine,
 * 10g (0.35oz) sugar,
 * salt, 1 egg.
 * 250g (8.75oz) potato,
 * 25g (0.875oz) milk,
 * 15g (0.525oz) butter,
 * salt.
 * 350-400g (12.25-14oz) carrot,
 * 50g (1.75oz) sugar, salt,
 * 25g (0.875oz) sour cream,
 * 2 eggs,
 * 15g (0.525oz) flour.

__ **PREPARATION** __

Sift flour onto a pastry board, rub through lard or margarine. Heat water to 20-25°C (68-77°F), add sugar and salt (10-15 g (0.35-0.525 oz) of yeast can also be added), and knead into a stiff dough that can be easily rolled. Roll dough into a sheet of 2-3mm thickness, cut out round shapes 10-15 cm (4-4.8 inches) in diameter. Fold up edges of each round to a height of 1-1.5 cm (0.4-0.6 inches), and place on a greased baking tray. Fill each case with potato filling and then carrot filling. Brush with beaten egg and bake in a moderate oven for 10-15 minutes, until the top has browned and pastry is dry and crusty.

Potato filling: Boil peeled potatoes in salted water, drain, mash through a sieve. Add boiled milk and butter and mix well.

Carrot filling: Boil unpeeled carrots, then peel, mash through a sieve. Add salt, sugar, sour cream and flour and mix well.

Sklandu rauši can be baked with only the potato or only the carrot filling. Alternatively, add grated fresh carrot, salt, sugar, eggs, sour cream and flour to mashed potato and mix well.

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