Yeast pastries with pumpkin and onion

Sift the flour several times to saturate it with oxygen. Dissolve the yeast in warm milk and let it sit for a few minutes.

Add salt, sugar, and butter to the sifted flour. Pour in the milk with yeast, then add the vegetable oil. Knead the dough thoroughly until smooth — it should be soft and elastic.

Cover the dough with a towel and let it rise in a warm place until it doubles in volume.

While the dough is rising, prepare the filling. Wash the pumpkin, peel off the skin, and cut it into small cubes.

Chop the onion and fry it in vegetable oil in a pan until golden, almost caramel color.

Add hot onions to the sliced pumpkin, salt and pepper to taste. The filling is ready.

Once the dough has risen, divide it into equal balls. Choose the size according to your preference — for large or small pies.

Roll each ball into a thin flatbread.

Place the filling in the center of each flatbread and carefully pinch the edges together to form a pastry.

Place the pies on a baking sheet lined with parchment paper. Brush them with beaten egg or milk for a golden shine.

Let the pies rise for 15 minutes at room temperature.

Place the baking sheet in a preheated 180 °C oven for 20 minutes until the pies turn golden brown.