Kulebyaki with cheese, vegetables and sausages

1. Make dough. Mix hen egg with sugar and salt and whisk with a whisk.

2. Add milk and beat again.

3. Add soft margarine and mix together.

4. Sift flour and mix with dry yeast.

5. 1 Tbsp. Add a spoonful to the liquid mixture, the flour mixture. After each addition, stir. The result is a soft, smooth dough, not sticky to your hands.

6. Pour 1 teaspoon of vegetable oil into a bowl and roll the dough in it. Cover the bowl with clingfilm and leave to rise 2 to 2.5 times in a warm place.

7. Prepare stuffing. Slice thinly the cabbage into julienne strips (300-400g). Grate peeled carrots on a coarse grater. Heat 2 tablespoon butter and 2 tablespoon vegetable oil, fry the vegetables over low heat under a lid.

8. After 5 minutes add chopped sausage, season with salt and pepper. You can add 2 tablespoon of water. Braise under cover until vegetables are tender and liquid has evaporated.

9. Take ready stuffing from heat and add boiled eggs shredded on large grater, mix well. Divide the stuffing into 8 portions.

10. Knead larger dough and divide into 8 parts (I have 70 g each). Roll each piece of dough into balls. Cover the bowl with clingfilm and leave it for about 20 minutes. You can use a large transparent sachet instead of the clingfilm and cover the bowl to prevent the dough from getting chunky.

11. Take one ball at a time and roll out the dough into a layer, 20x15 cm. Put 1/2 of a plate of toast cheese each.

12. Add 3 tbsp. spoonfuls of filling.

13. Flatten the filling with the long edges of the pastry.

14. Then close the filling on the remaining two sides. Wrap the ends of the pastry under the loaf to prevent it from turning when it proves.

15. Put the kulebyaki on a greased baking sheet and cover with a dry, clean, even thin "cloth" or a light towel. Turn the oven on at 40 °C and let the dumplings rise in the oven until doubled in size, about 20 minutes.

16. Change the oven to 190-200 °C. Grease the dough pieces with beaten egg and sprinkle with sesame seeds. Put half a dried garlic tomato chip in the middle of the pie. If you don't have sun-dried tomatoes, put in a small piece of butter (1 teaspoon each). You can add dried garlic to the butter.