HOMEMADE PIES WITH ONION AND EGG

Make the starter: mix the yeast with 1 tablespoon of sugar and 100 ml of warm milk, let it sit for 10 minutes until a foamy cap forms.

In a large bowl, combine the melted butter, remaining sugar, salt, and warm milk. Add the starter mixture and stir.

Gradually add the sifted flour, kneading until you have a soft, elastic dough. It should be slightly sticky to the touch, but not too stiff.

Cover the dough with a towel and let it rise in a warm place for 1 to 1.5 hours (the volume should increase 2 to 2.5 times).

Prepare the filling: hard-boil 6 eggs (8-10 minutes), chop finely, and mix with chopped green onions. Season to taste with salt.

Punch down the risen dough and divide into equal portions (roughly the size of a chicken egg). Roll each piece into a circle about 0.5 cm thick.

Place 1-2 tablespoons of filling on each circle, pinch the edges to seal, forming neat pies. Arrange seam-side down on a baking sheet lined with parchment paper.

Let them rest for 10 minutes. Brush with beaten egg yolk mixed with milk.