Sklandrausis

Instructions

1. Mix the two flours and the salt, then pour in the lukewarm water gradually to get a soft, smooth dough. Cover and let it rest 30 minutes.
2. Peel the potatoes and carrots, cut them into pieces and cook them in boiling salted water for about 20 minutes, until they mash easily.
3. Cook the finely sliced onion in the butter for 5 minutes, then mash the vegetables with the milk and add the caraway seeds, salt and pepper.
4. Preheat the oven to 200 °C. Divide the dough into small balls and roll them into thin discs about 12 cm across, folding up the edges.
5. Fill each disc with the vegetable purée and fold the edges over, leaving the centre open. Bake 20 to 25 minutes, until the edges are well browned.
6. Brush the edges with melted butter as they come out of the oven and serve warm.