Beef Piroshki - cooking recipe

Ingredients

3 1/2 cups flour
1 1/2 tsp kosher salt
1 tbsp active dry yeast
2 tbsp olive oil
1 small onion, finely chopped
1 small carrot, peeled and grated
8 oz ground beef
2 cloves garlic, crushed
1/4 cup mayonnaise
2 tbsp finely chopped fresh dill
None None Vegetable oil, for shallow-frying

Preparation

Sift the flour and salt into a large bowl; stir in the yeast. Add 1 1/2 cups warm water and 1 tbsp of the olive oil; stir until the mixture becomes a sticky dough. Turn the dough onto a floured surface and knead until smooth and the dough loses its stickiness. Place the dough in an oiled large bowl; cover. Let stand in a warm place for about 1 hour or until doubled in size.
Heat the remaining oil in a large skillet on medium-high heat. Cook the onion and carrot, stirring, until softened. Add the beef and cook, stirring, until browned. Stir in the garlic and season to taste. Cool. Stir in the mayonnaise and dill.
To make the piroshki, line a baking pan with parchment paper. Punch down the dough. With oiled hands, pinch off about 2 oz of dough (about the size of a lime). Flatten in the palm of your hand into a 4-inch round. Place a heaping tablespoon of beef mixture in the center of the dough. Fold the edges over to enclose the filling, then press to seal. Place, seam-side down, on the prepared pan. Repeat with the remaining dough and filling to make 12 piroshki.
Heat the vegetable oil in a large skillet on medium-high heat. Shallow-fry the piroshky, in batches, for about 2 mins each side or until lightly browned and crisp. Drain on paper towels. Serve immediately.