Add yeast, salt and sugar to the sifted flour. Stir with a spoon.
Add vegetable oil and mix.
Gradually add warm milk, stirring constantly with a spoon. Milk can be replaced with water.
Sprinkle the table with flour and knead the dough for about 5 minutes. Grease a bowl with vegetable oil, lay out the dough, cover with a towel and send it to a warm place for 40 minutes.
Prepare the filling. Finely chop the onion, add salt, add vegetable oil and mix.
Add the chopped eggs to the onion and mix.
Put the finished dough on the table. Lubricate your hands and the surface with vegetable oil to make it easier to work with yeast dough.
Divide the dough into 32 parts. I divide the dough in half and each part into 16 parts.
Form a ball, roll out a round cake. Add 1-1.5 tablespoons of filling to the center and fix the edges well.
Pour vegetable oil into a frying pan, heat it up. Lay out the cutlets, fry on both sides until golden brown.
Onion and egg pies are ready! Bon appetit to everyone!