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Mainly cold cuisine
The majority of Latvian dishes are served cold.
There is one reason for this: in the old days,
the farmers worked in the fields from sunrise
to sunset, so they did not have time to eat hot
food until the evening. This eating habit later
became widespread. Influences of neighbouring
Sweden and Russia, to which Latvia was annexed
for many years, are also found in the cuisine.
Burkanu pardevejs (pasties with carrot filling)
Ingredients (Serves 4):
For the filling:
3 medium carrots
2 eggs
½ cup soured cream
½ cup sugar
3 tsp grated lemon zest
1 tbsp chopped parsley
salt and pepper
For the dough:
21 g fresh yeast
½ cup soured cream
3 tbsp sugar
1 cup plain flour
75 g melted butter
1 egg yolk
Method:
- To make the filling, peel the carrots, slice
thinly and boil for about 10 minutes in a little
salted water until tender.
- Meanwhile, hard-boil one of the eggs and chop
finely. Drain the carrots and mix with the sugar,
soured cream, diced egg, lemon zest and parsley.
- Season with salt and pepper and stir in the
second egg (raw).
- To make the dough, let the soured cream come
to room temperature and dissolve the yeast in
it. Stir in the sugar.
- Add the flour and the butter and work into
a smooth dough. Cover and leave to rise in a
warm place for about 30 minutes.
- Preheat the oven to 200ºC. Roll out the
dough and cut out rounds roughly 10 cm in diameter.
- Spoon a heaped tablespoon of carrot mixture
onto each round, fold over into pasties and
press the edges down firmly.
- Place the pasties on a baking tray lined with
baking parchment and brush with the whisked
egg yolk.
- Bake on the middle shelf of a hot oven for
25-30 minutes until a nice golden brown.
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