Pasties with minced meat on custard dough

A friend shared with my culinary recipe is custard chebureks, which are fried faster than usual and whose taste is much better.
Pour water into a saucepan, add vegetable oil and salt to it. Then bring to a boil, stirring. As soon as it boils, immediately remove and pour in wheat flour – half. At the same time, we mix everything quickly. I use a mixer for this. At the end, we drive one egg into the dough and mix again.
Sift the second glass of flour onto the table with a slide, spread the dough in the center. And we knead it with our hands. The dough should be smooth, elastic and moderately tight. The dough should stand for at least one hour. It is not necessary to put it in the refrigerator.
After we cut and roll out the dough into separate circles. On the side we spread the prepared and seasoned stuffing with everything necessary. We form a cheburek, pinch the edges and pass over them with a fork to make ribbed patterns.
Raw chebureks are fried in a large amount of oil in a frying pan or deep-fried.