Delicious fried pies with porcini mushrooms on sour milk

In our family, everyone loves mushrooms in any form. Especially pies with mushrooms - even fried, even in the oven. This time the choice fell on fried.

Let's do the test first. To do this, pour sour milk, water into a bowl, add 2 yolks, salt to taste and citric acid, mix with a whisk.

Now separately mix half of the flour, starch, soda and add to the liquid mixture, and begin to knead the dough is not steep, gradually adding the rest of the flour in small portions.

The dough should stop sticking and then it's ready. We put it in cellophane and put it in the cold, for example, outside the window on the windowsill, if winter and the window are nearby, so as not to open the refrigerator once again.

And now you can do the stuffing. To do this, cut the fat fat into small cubes and send it to a frying pan, on a calm fire, to fry, and while it is boiling, we cut the mushrooms into small cubes and send them to the pork rinds to fry.

Now we cut the onion into small cubes, and send it to the mushrooms. Fry for 5 minutes, add adjika (it's not essential, but the taste is super), ground cilantro and salt. Cover with a lid and let it simmer for another 3-5 minutes on low heat.

Ready-made mushrooms should also be cooled at least to a warm state.

Well, now it's just a small matter. We take out the dough, form small circles, roll out and stuff.

Pour oil into the pan, here at your discretion, as much as you want, and fry the pies on both sides. It is necessary to monitor the fire so that it is not strong, because the dough is tender, and can burn quickly.

But it is advisable to make a sauce for the pies, so that it is not too dry-boiled. As an option, I have already provided a good simple recipe for its preparation from sour milk and tomato paste.