Dough for savory pies

Dissolve a teaspoon of sugar in warm water and add yeast. Mix. And leave in a warm place until a cap forms. I put it right there on the table. The kitchen is warm and the yeast starts working very quickly.

Now we make the choux pastry. In a small saucepan with a thick bottom, heat the milk and butter (or margarine).

Add 4 tablespoons of flour to the boiling mixture and stir. The flour immediately sets into a soft lump. Mix thoroughly so that no dry flour remains. Let it cool. The temperature of the dough should be pleasant when you touch it, not hot.

In a separate bowl, beat 4 eggs. Do not overbeat. The main thing is to mix the white and yolk evenly.

In 4 additions, add the egg mixture to the brewed flour. At first the dough will form flakes. We continue to stir. Gradually it will become a delicate creamy consistency.

That's it, let's make the dough. Combine the choux pastry and activated yeast. Mix. Add half a kilogram of sifted flour. Add salt and baking powder there. Mix the dough. Cover with film and leave in a warm place for an hour and a half. During this time, knead twice.

Divide the risen dough into 16-20 pieces. We roll each one into a ball. Cover with film and let sit for 10 minutes.

Keep the unshaped pieces covered so they do not dry out. Lightly oil your hands and work surface.

Leave the pies under the film to proof for 20 minutes. Before the oven, brush with a mixture of egg and 3 tablespoons of milk (or water). I also sprinkle sesame seeds.

Bake at 200°C for about 15 minutes. Cover the hot pies with a clean towel while they cool to keep them soft.

I like pies to have a lot of filling. Therefore, I roll out the dough as thin as possible.