Blackcurrant pies

1. Get a sourdough. To do this, mix yeast, a little warm milk, a spoonful of sugar and salt. Add the sifted flour from the measured amount and bring the sourdough to the thickness of sour cream. Mix well and leave to rise. It takes from 10 minutes to half an hour. The sourdough is ready when the cap has risen and has just begun to sink in the center.
2. Knead the dough. To do this, add the remaining warm milk, sugar, sunflower oil to the dough and mix well. Then add 4 cups (250 ml each is 640 g) of flour in portions and knead a soft dough. It will turn out sticky. Cover and leave to come up 2 times approximately (this is 40-70 minutes). Knead the finished dough on a table dusted with flour and form round bases for pies. Roll them out with a rolling pin.
3. Shape the pies. Put a tablespoon of berries on each dough base (they can not be defrosted, if anything) and half a teaspoon of sugar (look at the sweetness of the berries). Seal the edge by folding the circle in half. Make amends.
4. Fry the pies in a frying pan heated with oil. It is better to fry over medium heat, turning the pies to the other side as needed and ready. Put the finished pies on a napkin to remove excess fat.
Have fun!