Sklandrausis – rye carrot and potato tarts

Ingredients

• 250 g wholemeal rye flour
• 50 g softened butter
• 1 dl water
• ½ tsp salt
• 300 g potatoes
• 400 g carrots
• 120 g sour cream
• 1 egg
• 40 g sugar
• ¼ tsp ground caraway

Method

1. 1Knead rye flour, butter, water and salt into firm dough. Separately boil peeled potatoes and carrots until tender.
2. 2Mash potatoes with 40 g sour cream and a little salt. Mash carrots with remaining sour cream, egg, sugar and caraway.
3. 3Divide dough into eight, roll 12 cm circles and fold up a 1–2 cm rim. Place on baking paper.
4. 4Add potato mash then carrot filling. Bake at 190°C for 25–30 minutes until set and crust cooked through. Cool before serving.