Milk pies in a frying pan with any filling

First you need to dilute the yeast in 1/3 cup of warm milk, add sugar and 1 tbsp flour. Put in a warm place until a high air cap is formed (ideally up to the edge of the glass).

Then, as the yeast has risen well, pour half of the flour (400 gr) into a deep bowl (taking into account that the mass will rise 2 or even 3 times), pour in the remaining milk, add soft butter, salt and mix the swollen yeast.

Now the dishes can be covered with a towel and left to fully ferment the dough for about 1 hour. It is not recommended to cover the dishes hermetically, for example with a lid, or wrap them in cellophane, because yeast must breathe, otherwise there will be a sour taste.

When the dough has already come up, it needs to be kneaded to displace all the excess formed gas from yeast, and then start kneading, pouring the rest of the flour in small portions.

Knead a little more until the dough ceases to be sticky and divide it into 12-15 round pieces, but this is at your discretion, depending on what size of pies you want, and again cover with a towel for 20 minutes.

You can use absolutely any filling for pies, but ready-made, not from raw products. It can be: - mashed potatoes with fried onions, stewed cabbage, green onions with egg, fried and crushed liver and many others.

It remains only to roll out the dough lumps, stuff, seal well and fry in a frying pan with 100 ml of oil over medium heat, on both sides until golden.