Rye Biscuits with Vegetables Recipe
How I love biscuits: they are not much trouble, and with vegetables they are perfect as an addition to soup. It is very convenient to cook soup and bake biscuits at the same time. While the broth is cooking, knead the dough. And, when you prepare the filling, the trimmings go into the soup, as they say, waste-free production. The number of ingredients is given for 2 biscuits with a diameter of 20 cm.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. Combine flour with baking powder, salt and sugar. Add the egg yolks and…
  2. Butter at room temperature.
  3. Grind into a crumb.
  4. Add portions of cold water, kneading each time. You should get an elastic dough. Roll into a ball and refrigerate for 40-45 minutes.
  5. Cut the zucchini, onion and tomatoes into 4 mm thick rings. Onion rings do not need to be disassembled. Fry the zucchini and onion in a small amount of oil until half cooked
  6. Divide the dough into 2 equal parts. Roll out each piece into a circle with a diameter of 26 cm. Lay out the broken loaves ( or sprinkle with breadcrumbs), retreating from the edges by 3 cm Put the vegetables on top.
  7. Sprinkle with seasonings. Bend the edges. Bake in a preheated 180C oven for 25-30 minutes.
  8. Bon appetit!
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