Materials:
- For the dough
- 4 cups flour
- 1 glass of warm milk
- 40 g fresh yeast
- 1 egg
- 1 coffee cup melted butter
- 2 tablespoons sunflower oil
- Salt
- For the filling
- 1 courgette
- 1 carrot
- 4 mushrooms
- 2 tomatoes
- 1 green pepper
- 2 tablespoons sunflower oil
- Salt
- Black pepper
- For the edges
- 1 egg yolk
Preparation of:
- Knead the ingredients for the dough in a deep bowl and rest for half an hour.
- Grate the courgette and carrot. Chop the pepper.
- Saute the carrot, courgette and pepper in sunflower oil.
- Cut the mushrooms into small pieces and add.
- Peel and cut the tomatoes into small pieces and add.
- Season with salt and black pepper. Leave it to cool down.
- Pick pieces from the dough and roll them out on a floured work surface.
- Spread the vegetable mixture in the centre and fold the edges inwards slightly.
- Brush the edges with egg yolk and bake in the oven at 180 degrees until golden brown.
Bon Appetit!