Fried pastries with carrots and eggs

Prepare the dough. Pour the curdled milk into a bowl and add 100 ml of boiling water, stir - the mixture should be warm. Add eggs, sugar and salt, stir until sugar dissolves. Then pour in vegetable oil.

Pour flour and dry yeast into a bowl with the liquid mixture and knead the dough. Knead for 5 minutes until the dough begins to stick to your hands. Roll the dough into a ball and place in a bowl greased with vegetable oil. Cover the bowl with cling film and leave the dough in a warm place for 1.5 hours.

Transfer the dough to a floured work surface and knead thoroughly, beating and folding. It should become elastic and not stick to your hands. Return to the pan and cover with a towel. Place in a warm place for 1.5 hours.

Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Heat vegetable oil in a saucepan and fry the onion until golden brown, 6-7 minutes. Add carrots and cook over medium heat, stirring often, 8-10 minutes, until tender.

Place the eggs in a saucepan, cover with cold water and boil hard for 5 minutes. Rinse with cold water and cool. Peel the eggs and chop finely. Mix eggs with carrots and onions, salt the filling.

Place the dough on a floured work surface and roll out to 5mm thickness. Using a mold or glass, cut out circles with a diameter of 8-10 cm. Place carrot filling on the pies.

Lifting the edges of the dough over the filling, pinch the pies tightly. Cover with a towel and leave to proof for 15 minutes. At this time, put a large deep frying pan on the fire and pour a layer of oil into it in a layer of at least 4 cm.

Place carrot and egg pies in hot oil in portions and fry for 3-4 minutes on each side until golden brown. Using a slotted spoon, carefully transfer the finished pies to a plate lined with paper towels.