Biscuit with brie cheese and pumpkin

Combine flour with salt and sugar, put half of the butter in a bowl and grind it with flour until crumbs form. Then add the remaining oil, mix, pour in water and knead the dough. First roll the resulting dough into a ball, then knead the ball into a cake, and after wrapping it in cling film, send it to the refrigerator for about 30 minutes.

Peel the pumpkin and cut into medium-sized slices. Line a baking sheet with parchment paper, lightly grease with oil, and spread the pumpkin on it in an even layer. Lightly salt and pepper. Send the baking sheet to the oven preheated to 200 degrees for 20 minutes. The pumpkin should be soft around the edges and firmer in the middle. Next, cool the pumpkin.

Chop the apples into small pieces, break the cheese into medium pieces.

Dust the board with flour and start rolling out the dough. When rolling out the dough, give it a round shape, the diameter of which will be approximately 26 cm. Line a baking sheet with parchment paper, lightly oil it and transfer the dough onto it. Next, one hundred touches the filling: spread the pumpkin on the dough, not reaching the edges of about 4 cm. Put the apples in layers on the pumpkin, and finally the cheese. Wrap the free edges of the dough on the filling thus forming a side and coat this dough with an egg.

In this form, we send the biscuit to the oven heated to 200 degrees for 40 minutes.