Pea pies, pan-fried Recipe

Transfer the peas to a saucepan, pour a liter of water and bring to a boil. Bring to a boil and boil, swirling, about an hour. Season with salt and simmer for about 10 minutes more. The peas should boil well. Remove from the heat and crush with a potato grinder.

Peel the onion and carrots. Finely chop the onion, grate the carrots on a coarse grater. Heat vegetable oil in a pan and fry the prepared vegetables over medium heat until golden brown (about 7 minutes). Mix with the pea puree, season with salt and pepper (to taste).

For the pie dough, sift the flour into a bowl. Pour warm water (35°C) into the second bowl and dissolve the yeast in it. Add sugar, mix. Leave for 15 minutes at room temperature.