Vegetable pie with cabbage and bell pepper

Mix yeast with warm (no more than 30 degrees) milk, gradually adding part of the sifted flour (0.75 cups).
Knead the dough (it looks like liquid sour cream), cover with cling film and leave in the heat for 30-40 minutes. Put the butter next to it to soften it.
Add butter to the sourdough, as well as sugar, salt and egg. Stir until they are completely dissolved.
Adding flour in small portions, knead the dough. Cover the dough with cling film to fit, leave in a warm place without drafts for 1.5 hours.
Knead the dough and leave to come up again for 1.5-2 hours.
For the filling, finely chop the cabbage, grate the carrots on a coarse grater and cut the pepper into thin strips.
Fry the pepper in butter for about 3-5 minutes, then add the carrots and fry for another 5 minutes. Put the cabbage, stir and simmer for 15 minutes.
Boil the eggs, finely chop. Add salt and pepper to the vegetables to your liking. Combine all the ingredients for the filling, mix.
Turn on the oven. Divide the dough into two parts, one should be slightly larger than the other. Leave a little dough for decoration.
Roll out two layers 0.7 mm thick. Roll out the remains of the dough thinly about 2 mm thick, cut into narrow strips and make incisions to make spikelets.
Beat the yolk, add 0.5 tablespoons of boiled water. Mix it up.
Form a pie, do not forget to put the filling and a few small pieces of butter on top of it in any order. Grease the top layer of the pie with egg. Leave a small hole in the center for steam to escape.
Bake for 45-50 minutes at 180 degrees. When the pie is browned, check for readiness with a match. Get the finished pie out of the oven and cover with a towel, so let it "puff" for 10-15 minutes. Serve in portions with strong hot tea. Bon appetit and good mood!