Pies with pickled cucumbers

Cooking

Step 1

Warm the milk a little - it should be warm, but not hot. Salt flour, sift. Dissolve dry yeast in milk. Add all the sugar and half of the sifted flour.

Step 2

Using a whisk (or a mixer at low speed), knead the dough. Cover it with cling film and leave in a warm place for 1.5-2 hours.

Step 3

In the risen dough, add the eggs, softened butter and the remaining flour. Knead the dough until it becomes smooth, elastic and begins to easily move away from the walls of the bowl in which it is kneaded. Cover again with cling film, put in a warm place and let rise again.

Step 4

Knead the dough again, form a thick sausage out of it. Take it in the palm of your hand so that a piece of dough protrudes from above, between the thumb and forefinger, and squeeze it. Place the resulting balls on a floured surface.

Step 5

Peel the onion, chop very finely. Heat vegetable oil in a frying pan, put the onion, fry it for 3 minutes. Grate pickled cucumbers on a coarse grater, add them to the onion, mix. Cook over medium heat, stirring occasionally, until all liquid has evaporated. Remove from heat and let cool.

Step 6

Preheat oven to 200°C. On a floured work surface, roll out the balls of dough into cakes 0.3 cm thick. Put in the center of each filling. Moisten your hands with water, connect the opposite edges of the cakes and pinch them in the middle. Put the pies on a greased baking sheet, leave for 15 minutes. Beat the egg, grease the pies with it. Put in the oven and bake for 30 minutes.