'2 tablespoons of olive oil'
'3/4 cup of chopped scallions'
'3/4 cup of grated carrot'
'3/4 cup of grated zucchini'
'3/4 cup of finely chopped onion'
'to taste with salt and black pepper'
For the dough:
'1 1/2 cups whole wheat flour'
'1/2 cup water'
'1 tablespoon of salt'
'2 tablespoons of olive oil'
'3/4 cup of chopped scallions'
'3/4 cup of grated carrot'
'3/4 cup of grated zucchini'
'3/4 cup of finely chopped onion'
'to taste with salt and black pepper'
For the dough:
'1 1/2 cups whole wheat flour'
'1/2 cup water'
'1 tablespoon of salt'
Aquarium the olive oil in a large skillet
Combine all the legumes
Fry until they are cooked, but still firm
Temper to taste with salt and black pepper
Make the dough: in a bowl, mix the ingredients well
Remove small pieces, shape into balls
Roll out with a rolling pin to obtain a thin sheet
Make 9 tartlets and fill each one with 1/3 cup of filling
Fold in half, close tight the edges by pressing them with your fingers
Place in a refractory form or baking dish greased
Bake in a moderate oven (180°C) until they are done
Serves 4 people
Serve with plain or whole wheat rice and a lettuce salad
Not: This dough can also be made and used with the filling you prefer.
