- flour - 400 g
- mushroom spread "Veres" - ½ cans
- vegetable oil - 3 tbsp.
- water - 200 ml
- dry yeast - 7 g
- sugar - 1 tbsp.
- salt - pinch
- black tea - 1 tbsp.
- dill - a few branches
- sesame - 2 tsp.
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.