Pour vegetable oil into warm water, add sugar and a pinch of salt. Pour dry yeast over the liquid and sift the flour. Mix into a soft, non-sticky dough. Cover the dough with a plastic pack and leave for 1.5 hours.

Chop the dill and mix with mushroom spread “Veres”.

Roll the dough out in a circle about 1 cm thick. Cut the dough into 12 to 16 sectors.

Place 1 tbsp. of mushroom spread with dill on the base of each sector. Roll the dough. Place the pies on a tray covered with parchment paper. Grease the pies with black tea and sprinkle with sesame seeds. Place the tray in a warm oven for 20 minutes. After 20 minutes remove the tray, heat the oven to 200 °C and bake the pies for 15 minutes. Serve warm.