Sklandrausis

Method

Rub 100g of butter into flour and salt, then add warm water to form a soft dough. Rest for 30 minutes, then roll out on a floured surface and press into a greased oval baking dish, creating edges up the sides. Peel and finely dice the potatoes, swede, and onion, then mix with caraway seeds, black pepper, and salt. Layer the vegetable mixture over the pastry base, dotting with remaining 50g of butter. Fold the pastry edges over the filling to create a sealed rim, leaving the centre slightly exposed. Bake at 190°C for 60-70 minutes until the pastry is golden and the vegetables are tender. Serve warm, traditionally cut into pieces with melted butter spooned over the top.