Mini Kourniks

Pour warm milk into a bowl, then add salt, sifted flour, and yeast.

While kneading, pour in the vegetable oil and beat in one egg.

Knead into a soft dough, cover with a towel, and let rise in a warm place for 2 to 3 hours (it should triple in volume).

Dice the potatoes finely, chop the onion, grate the carrots using a coarse grater, and cut the meat into small pieces; combine everything, then season with salt and pepper.

Divide the dough into 8 balls and roll them out into flat rounds.

Place 1 tablespoon of filling in the center of each round and pinch the edges together into a triangular shape.

Line a baking sheet with parchment paper, grease it with oil, arrange the kourniks on top, and brush them with beaten egg.