In a large bowl, mix the flour with fast-acting dry yeast. Add sugar and salt. Stir.
I pour in warm water and warm milk. I add sunflower oil.
I knead the dough. It should be soft and elastic. Knead it for about 10 minutes.
I put it in a clean dish, tighten it with cling film and put it in a warm place for an hour.
During this time, the dough will increase in size by 2-3 times.
While the dough "fits" I make the filling.
Carrots are cleaned, rinsed in water and grated on a coarse grater.
I clean the ginger and grind it in a blender.
I grate the processed cheese on a large grater.
Pour 3 tablespoons of sunflower oil into a preheated frying pan. Put the carrots and fry for 2-3 minutes. Then add the ginger and fry for another 1-2 minutes. Cool.
In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
I knead the dough that comes up, divide it into 8 equal parts.
Each part is rolled out with a rolling pin in a small circle (about 4-5 mm thick). I put the filling in the center. I collect the edges and secure them. It turns out a ball with a filling. I turn it seam down.
Similarly, I form all 8 parts of a collapsible pie.
The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
Bake the pie in a preheated 180 degree oven for 35 minutes. Then I sprinkle it with hard cheese, grated on a fine grater. And bake for another 5 minutes.