Golden Vegetable Piroshki with Mushroom & Cheese Filling

Prepare the dough: In a large bowl, combine the yeast, warm water, sugar, salt, olive oil, and egg. Mix well. Gradually add the flour, stirring until a soft, smooth dough forms that no longer sticks to your hands.

Lightly knead the dough, cover the bowl, and let it rest in a warm place for about 1 hour, or until doubled in size.

Prepare the mushroom base: Finely chop the mushrooms. Heat the butter in a pan over high heat, add the mushrooms, and cook until all released moisture evaporates. Season with salt, black pepper, and thyme powder. Remove from heat and let cool slightly.

Make the filling: In a large bowl, combine the cooked mushrooms with spinach, onion, garlic, carrot, cabbage, bell pepper, parsley, mixed herbs, and cubed cheese. Mix until evenly distributed.

Shape the piroshki: Roll the rested dough out on a floured surface to about 0.5 cm thickness. Cut into circles using a round cutter.

Place about 1 teaspoon of filling in the center of each circle. Fold the dough over the filling and firmly seal the edges to prevent leaking.

Cook the piroshki: Heat oil in a pan over medium heat. Fry the piroshki in batches, turning gently, until golden brown and cooked through on both sides.

Remove from the oil and drain briefly on paper towels. Serve warm.