In warm milk, stir yeast, sugar and salt. Leave in a warm place for 20 minutes.
Then add the egg and vegetable oil to the yeast that has come up, mix well.
Pour the flour in parts, knead the dough.
Put the dough on for 1 hour to come up.
Prepare the filling.
Cut the onion into small pieces.
Fry the onion in vegetable oil until it becomes transparent.
Add minced meat, crushed garlic, grated zucchini, salt and tomato paste. To interfere.
Fry over low heat until the liquid evaporates.
Add finely chopped greens to the finished meat filling.
Beat the risen dough.
Divide into 6 parts.
Roll out each piece of dough into an oval 0.5 cm thick .
Lay out the meat filling.
Remove the liquid part with seeds from tomatoes. Cut the dense pulp of the tomato into small pieces and put it on top of the meat filling.
Sprinkle with grated cheese.
Tuck the edges of the dough.
Pinch on both sides, forming boats.
Place the formed boats on a baking sheet lined with parchment.
Leave for 20 minutes for proofing.
Brush the dough with egg and bake in the oven until browned, about 25-30 minutes at 180 degrees.