Carrot pie recipe

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Latvian carrot pie or sklandrausis, is a pie whose main ingredient is the ubiquitous carrot and potato.  Made from rye pastry, filled with a mixture of potatoes and carrots.  The dish originates from the Western part of Latvia as long back as the 16th century. This pie is really tasty and is well worth a try as a main meal in one.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 40 Minutes
  • Total Time: 1 Hour


  • ¼ lb (100 g) butter
  • 1 tsp sugar
  • 1 tsp salt
  • 8 medium carrots
  • 3 tbsp sour cream
  • 3 tbsp honey
  • 1 cup (250 ml) warm water
  • 1 lb (450 g) rye flour
  • ½ cup (100 ml) milk
  • 1 oz (25 g) butter
  • 1 egg
  • 2 medium potatoes
How to Make It
  1. Peel the carrots and cut in 4 chunks. Put into a medium saucepan, cover with water and boil until potatoes are tender.
  2. Now peel the potatoes, cut into large chunks, put into another saucepan, cover with water and again, boil until tender.
  3. As the vegetables are boiling, prepare the dough. Firstly, dissolve the salt and sugar in the water. Combine the flour with softened butter, add the water, stir vigorously to form a dough. Now, knead the dough for 6 to 8 minutes or until the dough is soft but firm enough to be rolled.
  4. Pre-heat the oven to 200C (400F). Roll the dough 3-5 mm (¼“) thick. Use an 8 cm (1/3”) biscuit cutter to cut out a large round circle of dough about 400 mm (16”) in diameter. Fold 1 cm (½”) of the edge up to make a pastry case. Place the case on a baking tray lined with baking paper.
  5. Next, drain the carrots and place in a food mixer or processor. Now add honey, sour cream and egg and mix for about 25 seconds. Drain the potatoes, mash until smooth, add butter and milk and stir until really well mixed.
  6. To fill the pastry case, spread a layer of mashed potatoes and then top with a layer of the mashed carrots.
  7. Place the baking tray in the oven and bake for about 20 minutes until the pastry has cooked and the filling starts turning lightly golden. Serve hot.

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