Dough: in a bowl, combine kefir and water (room temperature), egg and vegetable oil. Stir.
Add sugar, salt, wheat and oat flour, add yeast.
Start kneading the dough with your hands until the dough starts to come off the sides of the bowl and hands, but still remains a little sticky.
Grease your hands with vegetable oil and form a ball of dough, smearing it with oil. Tighten the bowl with the dough with cling film and leave in a warm place to rise for 1.5-2 hours.
Filling: finely chop the onion and mushrooms, fry in a small amount of vegetable oil and let cool. Add grated Adyghe cheese and finely chopped herbs. Season with salt and black pepper and mix the filling.
The dough came up.
Sprinkle the surface with flour, lay out the dough and knead it for 3-5 minutes.
Divide the dough into pieces (I got 12 pieces). Roll out the piece into a rectangle (about 14 x 20). Put the filling in the center and make incisions.
Alternating strips, lay them on top of the filling. The edge can be pressed with a fork.
Put the formed pies on a baking sheet and let rest for 10-15 minutes. Then brush with beaten egg and sprinkle with sesame seeds.
Send to bake in a preheated 180 degree oven for 20-25 minutes until Golden (we focus on the features of our oven).