Add salt to the sifted flour and stir. Pour vinegar or lemon juice, water and knead the dough.
Add the vegetable oil and mix it into the dough. We should make it soft and elastic.
I knead the dough for five minutes, then wrap it in a plastic bag and send it to the refrigerator to lie down. Ideally, for 48 hours, if there is not so much time, at least for the night. It is advisable to knead it every 6 hours, at least several times.
For the filling, pour a little vegetable oil on a preheated frying pan, spread one finely chopped onion, fry until transparent. Then I add a medium-sized fillet. When the fillet is set, add the chopped mushrooms, salt, pepper and spices. Fry until tender.
We take out the dough, divide it into two parts. One part is rolled out as thinly as possible into a rectangular layer. Dust the table with flour.
If the filling is very juicy, add 1 tbsp of starch and stir. Roll out the dough lightly smear with vegetable oil. On one side, spread half of the filling, sprinkle with half of the grated cheese.
Carefully wrap the edges and roll the dough with the filling into a roll. I covered the baking sheet with parchment, spread the pie on the baking sheet seam down. Similarly, we form the second pie.
Pies smear with a loosened egg, if desired, sprinkle with sesame seeds.
Bake in a preheated 180 degree oven for 30 minutes. Ready pies are allowed to cool down a little.
We cut the cooled pie and call everyone to drink tea. They turn out very tasty with a juicy filling. Bon Appetit!