Ingredients:
- For the dough
- 4 glasses of flour
- 1 glass of warm milk
- 40 g fresh yeast
- 1 egg
- 1 coffee cup melted butter
- 2 tablespoons sunflower oil
- Salt
- For internal mortar
- 1 zucchini
- 1 carrot
- 4 mushrooms
- 2 tomatoes
- 1 green pepper
- 2 tablespoons sunflower oil
- Salt
- Black Pepper
- for edges
- 1 egg yolk
Preparation:
- Knead the ingredients for the dough in a deep bowl and let it rest for half an hour.
- Grate the zucchini and carrot. Chop the pepper.
- Sauté carrots, zucchini and pepper in sunflower oil.
- Chop the mushrooms into small pieces and add them.
- Peel the tomatoes, chop them into small pieces and add them.
- Season with salt and pepper. Let it cool.
- Take pieces from the dough and roll them into circles on a floured counter.
- Share the vegetable mixture in the middle and gently fold the edges inwards.
- Brush the edges with egg yolk and bake in the oven at 180 degrees until golden brown.
Bon Appetit!
