We clean the pumpkin, cut it into small cubes, put it in a saucepan, fill it with water, bring it to a boil and cook it until ready for 10-15 minutes.
Prepare the pate. I offer you the simplest and most delicious option. Carrots and onions are cleaned, finely cut, the shape of the cut does not matter, since the vegetables will be crushed.
Fry the onions and carrots over medium heat in vegetable oil for about 5 minutes.
In the chicken liver, remove the veins, cut in half and put in the pan with the vegetables.
Fry the liver for about 10 minutes until browned. Add salt, mustard, pepper and cream.
Stir and simmer over medium heat for about 10 minutes until tender.
Let the liver cool down and punch the blender into a homogeneous mass-pate.
Preparing pancake batter. Pumpkin along with the liquid is punched with a blender.
Put salt and egg. Sugar is not needed, since pumpkin is already sweet, and pancakes are snacks. Stir.
Pour the warm milk. Stir.
Put the flour and baking powder, mix thoroughly so that there are no lumps.
Pour the vegetable oil, mix, and leave the dough to swell for 30 minutes.
The dough will thicken slightly.
Fry pancakes in the usual way. I have a frying pan 22 cm in diameter. Grease the pan with oil, pour half a ladle of dough, spread evenly over the pan. Fry on medium heat until the dough "grabs", then turn it over.
Bring to a boil for about 1 minute over medium heat.
From this amount, I got 14 pieces.
Let the pancakes cool slightly, but they should not be completely cold, otherwise they will lose their elasticity. Put about 2 tablespoons of pate on the edge of the pancake.
Bend the right and left edges for minced meat.
Roll the pancake into a tube.
This dish is served as a cold appetizer for lunch or dinner, although it can also be served as a hearty Breakfast or afternoon tea.