1 package buckwheat pie crust,
1 large onion,
3-4 higher potato
2 for mineral water
dry vegetable seasoning,
Pepper,
oil,
salt.
Peel potatoes, wash and finely chop.
Peel onion and finely chop and saute (fry) in oil until translucent. Add chopped potatoes and cook until potatoes are tender. Stir in dry vegetable seasoning, pepper and salt if needed.
One layer of buckwheat coated with oil, place another sheet and brush the mixture of mineral water and oil.
After that, apply the stuffing of potatoes, connect the ends of the bark and roll over to a connected environment. Put in a well-oiled baking pan and repeat process with other dough layers.
Finally, spread the remaining water and oil. Bake in preheated oven at 200 degrees for 20 minutes.