Deep-fried pies with meat

We will prepare the dough in the sourdough way, but if time does not allow, you can cook without sourdough. For sourdough, heat the water to 35 degrees. Add yeast, sugar and a couple of tablespoons of flour to the water. Mix the mixture well and leave in a warm place for 20 minutes. It is better to do this in a glass container. When the foam appears on the surface of the mixture, then the sponge has arrived, you can proceed to the preparation of the yeast dough. To do this, heat the milk to 25 degrees in a large bowl. In a cup, beat the eggs with salt, but you don't need a steep foam, the main thing is to turn the eggs into a homogeneous mass. Pour the egg mixture into a bowl with milk, add vegetable oil and pour in the sourdough. Mix the resulting mixture and pour the sifted flour in parts, periodically knead the dough. Add the flour until the dough becomes elastic and begins to peel off from the hands and walls of the bowl. When the dough is ready, put it in a bowl in a warm place to rise for 2 hours. When the dough doubles in size, we crush it and let it rise again. The dough is ready for baking pies.
Preparing the filling. You can take a ready-made minced meat (a mixture of beef and pork), add a finely chopped onion to it, salt and ground black pepper to taste, mix until smooth.
From the dough we form a sausage, which we divide into small koloboks. We roll out a thin round layer from each bun on the ground surface of the table, put a tablespoon of minced meat on one side, fasten the dough, forming pies.
Heat vegetable oil in a frying pan with a thick bottom to 170 degrees, put the pies in it (when it sizzles) and fry them until they blush on both sides. We spread them on a paper towel to get rid of excess fat.
We serve the pies warm to the table, for tea or coffee.
Have a nice tea party!