Ingredients:

• Sunflower oil for frying
• 
  Stuffing
  Boiled beef prepared from about 1.5lb of raw meat with bones
• 1 big onion
• 1/3 cup of rice
• 1 tablespoon of sunflower oil
• Ground black pepper to taste
• Salt to taste
• 
  Dough
  About 4 cups of all purpose flour
• 1 cup of milk
• 1 pack dry yeast (1/4 oz)
• 1 egg
• 1 teaspoon of sugar
• 2-3 tablespoons of oil
• 1/2 teaspoon of salt

How to prepare, step-by-step:

1. Prepare ingredients: boiled meat usually left over from cooking broth or soup will work great for this recipe, just cool it down a bit and clean from bones and veins, tendons, etc before mincing:

   

2. I had some stuffing left over from cooking stuffed crepes, so I decided to use it for this recipe, however here is a step-by-step instructions how to prepare stuffing from scratch using ingredients listed under “stuffing” above:
   

   

   

   

   
   

   

   

   

   
   
   
3. Prepare unsweetened yeast dough using ingredients listed under “dough” above, I like here a short recap, see more detailed recipe here:
   

   

   

   

   
   

   

   

   

   
   
   
4. For this kind of fried pies you don’t need to wait for dough to rise before assembling them, usually until last pie is assembled – first one is ready to be fried; so slice a piece of freshly made yeast dough with a knife (keep the remaining dough covered with towel to prevent drying):

   

   
   
5. Form pies (depending on the size of pies you want to get make dough pieces bigger or smaller):
   

   

   

   

   
   

   

   

   

   
   
   
6. Repeat for the rest of dough and stuffing, arrange ready pies on a wooden board dusted with a bit of flour:

   

7. When all pies are assembled, warm up skillet with 2-3 tablespoons of oil over moderate heat, and fry couple of pies from one side until golden brown:

   

8. Then flip them to the other side, depending of the size you may want to fry them of thin sides as well:

   

9. Repeat for all pies, once ready replace cooked pies with new ones on the skillet and move cooked ones to a big plate. Serve as an addition to broth or soup or as a separate meal: