Fried pies stuffed with sauerkraut and fresh cabbage

Make the filling first.
Finely chop the white cabbage.
Onion, Bulgarian and hot peppers cut into small cubes.
Grate carrots.
Fry the onion in vegetable oil.
Add carrots to the onion. Fry.
Add bell pepper. Fry.
Add finely chopped hot pepper.
Add tomato paste. Mix it up.
Lightly fry with constant stirring.
Put the chopped white cabbage in the cauldron.
Add the roast. Mix it up.
If sauerkraut is too sour, then it needs to be washed and squeezed. Put the cabbage in the cauldron. Mix it up.
After 20 minutes, season the cabbage with salt and pepper, add the bay leaf.
Simmer until tender over low heat.
Set the filling aside so that it cools down.
Prepare yeast dough.
Beat eggs with sugar and salt, pour in warm water, mix everything.
Sift flour, add dry yeast. Yeast should be mixed with flour in such a way that they do not touch the liquid.
Knead the dough, it will be sticky.
Pour in vegetable oil and knead. The dough will become less sticky.
Make a ball out of the dough, cover with a napkin and insist in a warm place for an hour.
Cut off the fourth part of the dough. Roll it into a sausage. Cut a small piece from the sausage. Roll it out. Make a pie.
In a deep frying pan, heat the vegetable oil.
Lay out the pies seam down.
As soon as the bottom of the pie is fried, turn it over and fry on the second side.
Put the pies on a dish covered with paper.