Crispy Rye Pastries with Cod Liver

Ingredients

• Coarsely Ground Rye Flour 10 oz
• Wheat Flour 5 oz
• Salt ½ spoons
• Milk 10 fl oz
• Potato 20 oz
• Onion 1 head
• Butter 0 oz
• Semi-soft cream cheese 0 oz
• Cod Liver 5 oz
• Dill to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Combine both types of flour with salt.

Step 3

Pour the flour onto a clean work surface in a mound, create a well in the center, and gradually add the milk while mixing from the center outward until all the flour is incorporated into the dough. If the dough seems too dry, mix in an additional tablespoon of milk.

Step 4

Knead the dough until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.

Step 5

Peel the potatoes, cut them into random pieces, and boil until cooked.

Step 6

Add a tablespoon of the cooking water to the potatoes and mash them into a puree.

Step 7

Chop the onion into small cubes and sauté in butter until golden brown.

Step 8

Mash the cod liver with a fork.

Step 9

Add onion, cod liver, mascarpone, and chopped dill to the puree. Mix well.

Step 10

Roll the dough out to a thickness of 3–5 mm. Cut out round bases for the pastries with a diameter of 10 cm.

Step 11

Place 1-2 tablespoons of filling in the center of each dough piece, lift the edges of the dough from three sides, and pinch the seams so that the filling is visible in the center underneath the dough.

Step 12

Bake the triangles in a preheated oven at 375°F for 20 minutes, or until golden brown.

Step 13

Serve chilled or slightly warm.