Rolls of buckwheat porridge
Dough:
› 40 dag of flour
› 1 egg
› 0.5 dcl of oil
› 1.5 dcl of warm water
Filling:
› 25 dag of buckwheat porridge
› 8 dag of onion
› 1 dcl of pumpkin seed oil
› pepper
› salt
Preparation:
Of flour, eggs, oil and water make tough softer dough and leave for half an hour on warm place. Rested dough roll out on a tablecloth, sprinkle with cream. On dough and cream put the previously prepared filling. Fold dough with tablecloths and place in a well- greased baking pan. Bake in the preheated oven.
Filling:
Wash buckwheat porridge, boil in salted water until become soft, then drain. Fry onion on fat, add buckwheat porridge, stir, cook, remove from heat, sprinkle with salt and pumpkin oil.