| Cook Time | 50 minutes |
| Servings |
Ingredients
- 1 glass Whole grain flour dough
- 2 glasses Flour wheat / Flour dough
- 120 ml Sunflower oil 100 ml dough+20 ml filling
- 250 ml Carbonated water dough
- 1 tablespoon Salt 1/2 l dough + 1/2 l filling
- 1 teaspoon Baking powder dough
- 2 pieces Potatoes filling
- 200 gram Pumpkin filling
- 2 pieces Onion filling
- 1 twig Rosemary filling
- 1 pinch Black pepper filling
Ingredients
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Instructions
- Combine both types of flour and sift into a bowl, add salt. Pour in vegetable oil and mineral water. Quickly knead the soft dough.
- Put the dough on the work surface, if necessary, add flour and sprinkle. The dough should not stick to your hands. Wrap in plastic wrap and refrigerate for 20 minutes.
- Peel the pumpkin from the peel and seeds. Thinly cut into plates (I did it with a grater).
- Also thinly slice the potatoes.
- Cut the onion into feathers.
- Remove the dough from the refrigerator. Divide into two equal parts (it turned out 2 biscuits). Roll out the dough into a circle. Put the pumpkin slices in one layer, not reaching the edge. Brush with vegetable oil, sprinkle with salt, pepper and rosemary needles.
- Put potatoes on top of the pumpkin - add salt, pepper and rosemary.
- Sprinkle with breadcrumbs, onion, rosemary. Sprinkle with vegetable oil, salt and pepper.
- Turn up the edges of the biscuits and send them to a preheated 180 degree oven until ready - until lightly browned for 20 minutes.
- Bon appetit.
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