Materials:
- For the dough
- 4 cups flour
- 1 cup warm milk
- 40 g fresh yeast
- 1 egg
- 1 coffee cup melted butter
- 2 tablespoons sunflower oil
- Salt
- For the filling
- 1 zucchini
- 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 zucchini and carrot. Chop the pepper.
- Saute the carrots, zucchini 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 pepper. Leave it to cool.
- Pick pieces from the dough and roll them out on the floured counter.
- Spoon the vegetable mixture into the center and fold the edges inwards slightly.
- Brush the edges with egg yolk and bake in a 180 degree oven until golden brown.
Bon Appetit!
