Cake on a buckwheat flour with cucumber

Description

A rich pie with an unusual filling with boiled eggs, fried onions and pickles 6 acres. Hearty, filling, dough with the addition of buckwheat flour. Perfect pecan pie to hot soups and broths. And as a separate dish -this cake will serve a great dinner.

Ingredients

Flour

1 cup
Buckwheat flour

0.5 cup
Salt
Olive oil

1.5 Tbsp
Sugar

0.5 tsp
Chicken egg

2 piece
The mixture of peppers
Pickled cucumber

4 piece
Onion

2 piece
Vegetable oil

1.5 Tbsp
Water

115 ml
Yeast

1 tsp

Cooking

For the test fold in the bread machine pan the ingredients for the dough in the following sequence-in the ode, wheat, buckwheat flour, olive oil, salt, sugar and yeast. Enable the dough. After kneading put the dough in covered with a Cup of flour and leave in a warm place for 20-25 minutes.

Boil hard-boiled eggs and finely chop. Onion peel and cut into half rings.

Cucumbers cut into small cubes. Put in a colander and drain off liquid.

Fry the onions in vegetable oil.

For the filling, combine chopped eggs, fried onions and sliced pickles. If necessary, add salt and pepper to taste. Mix well.

Divide the dough into 2 parts ( one part a little smaller). Roll out large part and put in a split circular shape. Sprinkle the filling, leaving free the edges of the dough.

Roll out second portion of dough, spread on top of pie. The remaining free edges of the bottom layer to collect on top of wrinkles. To give the cake to stand in a warm place for 20 minutes.