Deep-fried pies with minced meat and dill

Let's start with the filling:

1. Peel and finely chop the onion.
2. Heat the vegetable oil in a frying pan, put the minced meat in it, fry it until it is browned. After that, drain the excess oil from the pan.
3. Add the onion to the minced meat. Simmer them together until the onion becomes transparent.
4. Season the minced meat and onion with salt, pepper and dill, mix. Let the filling cool down.

Now you can proceed to the test:

5. Pour warm water into a bowl, dissolve the yeast in it. Put the bowl in the heat for 10-15 minutes. After the time has elapsed, foam will appear on the surface of the liquid.
6. Pour the milk into a saucepan, heat it over low heat to 40 degrees, put butter, eggs, salt and sugar in it, gently whipping the contents of the pan with a whisk. Remove the pan from the stove.
7. Sift the flour, put half of it in a large bowl. Pour the milk mixture into the flour in small portions, stirring.
8. Now you also need to gradually add yeast and the remaining flour, alternating them and not forgetting to mix the dough well after each serving.
9. Knead the dough until it stops being sticky. If necessary, add a little more flour.
10. Roll the dough into a ball, put it on the bottom of the bowl, cover it with a towel and put it in the heat for about an hour. During this time, the dough should double in volume.

Will now form and fry pies:

11. Time has passed - put the dough on a floured work surface. Pinch off small pieces of dough about the size of a walnut. Roll out each one into a thin cake.
12. Put the filling in the middle of the tortillas (approximately 1 tablespoon with a slide will go for each pie). Pinch the edges, form a pie.
13. Spread the pies on a baking sheet or directly on the table. The molded pies need to be covered with a towel and let them stand for 10-15 minutes.
14. In a deep fryer, heat the oil to 190 degrees (instead of a deep fryer, you can use a frying pan or a saucepan with a thick bottom).
15. Fry the pies in several pieces until an appetizing crust. Spread the finished pies on paper towels to absorb excess fat.

Such pies are especially delicious until they have cooled down. Therefore, it is better to serve them to the table right away.

Bon appetit!