Onions cut into half rings.
In a deep frying pan melt the butter, add vegetable oil.
Put onions in the pan. Cook onions until cooked over medium heat, stirring occasionally.
Add to onion paprika, dry poppy seeds, salt and pepper.
Stir and cook onion filling for another five minutes.
Remove from heat to cool.
While the filling cools down to prepare the dough.
Grate boiled or baked pumpkin on a small grater or grind with a blender. Add to pumpkin soft cream oil.
Parts spilling flour, knead the dough.
The dough is soft, tender, pliable, but holds its shape well and does not stick to the hands.
(if you doubt that during baking the dough will become too stiff, add a little less than 1/2 teaspoon of baking powder. I do not add, because the filling is quite juicy and does not allow the dough to harden. Again, a lot of envy on how your oven bakes)
Split baking dish (diameter 18 cm) grease with vegetable oil.
The dough is spread evenly in the form, to generate high sides to the filling is well fit and the fill does not leak.
Put the cooled filling into the mold.
Egg, cream and cream whisk until smooth.
Parts pour the egg-sour cream mixture on the cake, piercing the filling with a fork (not deep!!!) to ensure that the fill is evenly distributed.
Bake the cake in a preheated 180° oven for 35-40 minutes. (focus on the features of your technique)
The top of the pie is Golden and the filling will become dense.
Cool the finished cake in the form of 10-15 minutes.
Then put it on the grill and cool completely.
Before serving, the cake can be sprinkled with chopped herbs.