Heat the milk a little - it should be warm, but not hot. Salt the flour and sift it. Dissolve dry yeast in milk. Add all the sugar and half the sifted flour.
Using a whisk (or mixer on low speed), knead the dough. Cover it with cling film and leave in a warm place for 1.5-2 hours.
Add eggs, softened butter and remaining flour to the risen dough. Knead the dough until it becomes smooth, elastic and begins to easily move away from the walls of the bowl in which it is kneaded. Cover again with cling film, place in a warm place for 1.5-2 hours and let rise again.
Knead the dough again and form it into a thick sausage. Take it in your palm so that a piece of dough 2-2.5 cm in size protrudes from above, between the thumb and forefinger, and squeeze. Place the resulting balls on a floured surface.
Peel the onion and chop very finely. Heat vegetable oil in a frying pan, add onion, fry it for 3 minutes. Grate the pickled cucumbers on a coarse grater, add them to the onion, stir. Cook over medium heat, stirring occasionally, until all liquid has evaporated, 2 to 3 minutes. Remove from heat, let cool.
Preheat the oven to 200°C. On a floured work surface, roll out the dough balls into flat cakes 0.3 cm thick. Place 1.5-2 tsp in the center of each. fillings. Wet your hands with water, bring the opposite edges of the cakes together and pinch them in the middle. Place the pies on a greased baking sheet and leave for 15 minutes. Beat the egg and brush the pies with it. Place in the oven and bake for 30 minutes.
Homemade baked goods (salty or sweet) are a fragrant, tasty and satisfying addition to breakfast, lunch or dinner. I suggest making a pie with pickled cucumbers, which your household will surely enjoy.
For cooking, take these products.
Dissolve granulated sugar in warm milk, add yeast. Stir and leave in a warm place to activate.
Pour cold water over chicken eggs, add a pinch of salt and cook for 10 minutes after boiling. Then cool and peel.
Add salt and sunflower oil to the milk mixture. Stir.
Add sifted wheat flour.
Knead a soft dough that does not stick to your hands. Cover with a towel and leave to rise in a warm place for about 50-60 minutes.
Now let's prepare the filling. Cut the peeled eggs into small cubes.
Cut the green onions into arbitrary pieces.
Cut the pickled cucumbers into cubes and let the excess liquid drain off. In a bowl, combine chopped cucumbers, chicken eggs, and green onions. Season with ground pepper. If necessary, add a little salt.
Punch down the finished dough and divide into two pieces. One is larger, the second is a little smaller.
Roll out a larger piece into a layer along the diameter of the mold. In this case, the diameter of the mold is 25 cm.
Grease the mold with butter. Distribute the rolled out layer into the mold.
Lay out and smooth out the filling.
Roll out a smaller piece into a layer. If you want to decorate the top of the pie, leave some dough.
Cover the top of the pie. Connect the edges to the bottom layer.
Roll out a piece of dough to decorate and cut out desired shapes using cookie cutters or a plunger. Cover the pie and leave for 30-40 minutes in a warm place.
Brush the pie with beaten yolk and sprinkle with sesame seeds. Bake at 180 degrees for 50-60 minutes.
Pie with pickles is ready.
Bon appetit!
I just love baking; if I have time, I cook complex dishes; when I don’t, I cook simpler ones. My joy knew no bounds when I found a recipe for fried pies; it had a very interesting and simple filling. I also bring to your attention a version of a simple and very tasty filling, reminiscent of SALTED MUSHROOMS. 
Cucumber (salted) - 10 pcs.
Onion (large) - 1 pc.
Carrots (large) - 1 pc.
Potatoes (boiled, large) - 2 pcs.
Vegetable oil (for dough 4 tbsp. spoons, for frying 6 tbsp. spoons, for filling 4 tbsp. spoons) - 14 tbsp. l.
Wheat flour (for dough) - 550 g
Salt (for dough, for filling to taste) - 0.5 tsp.
Sugar (for dough, for filling to taste) - 1.5 tsp.
Soda (for dough) - 0.5 tsp.
Kefir (or mineral water for dough) - 300 ml
Egg (for dough) - 1 pc.
Black pepper (ground, for filling) - 0.5 tsp. 
Grate the carrots, cut the onion into cubes and fry in vegetable oil until golden brown. 
Let's prepare 10 pieces of medium pickled cucumbers. 
Grate them on a coarse grater and, adding to the fried onions and carrots, simmer over medium heat until the liquid evaporates for 10 minutes. 
Boil two potato tubers and prepare mashed potatoes from them, after draining almost all the liquid in which the potatoes were boiled. Mix potatoes with fried onions, carrots and pickles, add salt and pepper to taste, add 1 teaspoon of sugar to balance the taste and set to cool. 
Let's do the test. Mix kefir (or mineral water) with egg, salt, sugar and vegetable oil. 
Sift the flour and add baking soda, mix. 
Knead the elastic dough and leave for 30 minutes to proof. 
Divide the dough into 17 pieces and roll out ovally. Place 1 tbsp on each oval. spoon filling with a slide. 
And we'll make pies. 
Fry the pies in vegetable oil on both sides until lightly browned, then place the pies in a container on a paper towel, covering the top with a lid so that the pies remain soft. We also place a paper towel under the lid so that droplets of steam from hot pies do not spoil their appearance.
This is how our cut pies turned out. Very tasty both hot and cold. The taste is reminiscent of fried mushrooms. 
Place it on a plate and enjoy. I highly recommend you make pies with this filling, it’s very tasty.
And if you prepare the dough in mineral water and without eggs, you will get an excellent lean version. 
If you haven’t tried pickled cucumber pies before, this recipe will surprise you. Meanwhile, this is an ordinary dish of national Chuvash cuisine. Relatively inexpensive products make delicious pies with a spicy cucumber flavor.
We suggest baking pies with pickled cucumbers in a straight oven using water with the addition of margarine.
For the test:
- flour – 2.5-3 cups
- fresh yeast – 20 g
- sugar – 2 tbsp. spoons
- margarine – 50 g
- egg – 1 pc.
- water – ½ cup
- salt – ½ teaspoon
For filling:
- pickled cucumbers – 450-500 g
- onions – 2-3 pcs.
- vegetable oil – 4 tbsp. spoons
For leison:
- egg – 1 pc.
- milk – 2 tbsp. spoons
Additionally:
- vegetable oil for the baking sheet - 2 tbsp. l
- butter for greasing finished pies – 75-80 g
Making pies with pickles
1. Dissolve yeast in warm water, add sugar, salt, egg, melted warm margarine. Stir.
2. Add sifted flour into the resulting homogeneous mass and knead the dough with a spoon. When the dough begins to form into a lump, stop adding flour and knead the dough with your hands.
3. Place the lump of dough in a deep bowl or pan, cover with a napkin or towel and place near heat until it rises and at least doubles in size. This procedure will take you 45-60 minutes. Punch down the dough and leave for another 30 minutes to rise.
4. Cut the pickled cucumbers into small cubes. If you have large cucumbers with rough, dense skin, then before slicing it is advisable to peel them and remove the mature seeds from the middle.
5. Fry the cucumber cubes in a frying pan with vegetable oil for 5 minutes.
6. In a separate frying pan, sauté chopped onion in vegetable oil, mix it with cucumbers and cool the finished filling.
7. Punch down the risen dough and divide into equal pieces.
8. Roll out each piece into a flat cake, put cucumber filling on it and make a pie.
9. Grease a baking sheet with vegetable oil, place the pies on it and leave to rise in a warm place for 15-20 minutes. Then lubricate them with lemonade.
10. Bake in an oven preheated to 200 degrees for about 20 minutes until golden brown.
11. Remove the finished pies from the oven, grease with butter, place on a plate or in a deep bowl and cover with a towel for 15 minutes to soften.
Bon appetit and delicious pies!
On a note
Alternatively, you can add 2-3 boiled chopped eggs to the cucumber and onion filling. This addition will make the filling more filling.
Interesting to know
Chuvash national cuisine has been known for hundreds of years. It absorbed the influence of the Russian, Tatar people, Mari and Udmurts, but still managed to preserve its national flavor.
The Chuvash have long been engaged in vegetable growing and gathering with a small share of animal husbandry. Therefore, the Chuvash cuisine is preferably vegetable with the addition of wild harvests. Flour products are very popular in Chuvashia. Khuplas (large pies filled with meat or fish) are prepared mainly on holidays. But the favorite delicacy is pies with cereals, vegetable fillings, berries (kukal), as well as a later acquisition - flatbreads and cheesecakes (puremech).
Looked 4866 once
Probably many people were very surprised when they saw the name of the dish. No, no, you didn’t think so - these will be pies with pickles. Not long ago I was also surprised and couldn’t understand what they would taste like. Now I can safely say that it’s delicious, and both adults and children liked the pies. I highly recommend trying it. Moreover, pies and pies with sauerkraut are common in Russian cuisine, but pickles are worse? You can prepare any kind of dough for pies according to your taste. I suggest yeast.
To make pies with pickles, we need the following ingredients:
For the test:
- milk - 1 glass (250 grams)
- butter - 100 grams
- flour - 500 grams (a little more than 3 glasses)
- dry yeast - 2 teaspoons (10 grams) or 50 grams pressed
- sugar - 2 tablespoons
- salt - a little less than a teaspoon
For filling:
- pickled cucumbers - 5 medium (400 grams)
- onions - 250 grams (3 heads)
Dissolve yeast, sugar and salt in warm milk. Let stand for 10 minutes. Then add melted butter, sifted flour and knead the dough well. The dough should not stick to your hands.
Now let the dough “rise” for 2 hours. This process can be speeded up if you put the dough in the oven and turn it on for 1-2 minutes so that it is very warm. Then the dough will rise in 30 minutes. I do this all the time. The dough increases in volume by 3 times.
While the dough sits, prepare the filling. Three cucumbers on a coarse grater, drain the liquid, fry in butter or vegetable oil. Excess moisture will go away and the cucumbers will be saturated with oil.
Finely chop the onion and fry it as well. Combine cucumbers with onions. You can pepper it a little.
Now you can make pies. Divide the dough into small pieces, roll out each piece and add the filling. We pinch the edges well and turn them over with the seam down.
These pies can be fried in a frying pan or baked in the oven. If baking in the oven, brush with egg yolk for shine. Bake in the oven at 180 degrees for 20 minutes.
Personally, I made both fried and half-baked. Fried ones look like this. I liked both options.
Pies with pickles are ready. Bon appetit!