Dough
Mix the yeast with 2-3 tbsp of lukewarm water. Always stir yeast in one direction only. Set aside to bubble.

Add the rest of the lukewarm water, stirring in one direction to combine. In a separate bowl lightly beat the egg, salt and sugar together. Stir this into the yeast mix.

Sift the flour into a bowl and make a 'well' in the centre. Pour into this the yeast mixture. Stir to combine with a wooden spoon.

Add 2 tablespoons of oil into the mix, stirring to combine.

Stir the dough well until it forms a ball and leaves the side of the bowl. Cover with a tea towel and put in a warm place to rise for 1 -2 hours.

On a floured surface, knead the dough well for 3-4 minutes then leave to rise for a second time, about 1 hour.

Filling
Dice the onion. Melt half the butter in a frying pan, add the onion and cook until translucent.

Clean and chop the mushrooms, add to the onion, and cook for a further few minutes, stirring occasionally to prevent burning.

Remove the onion and mushrooms from the pan and set aside.

Melt the remaining butter in the frying pan, add the mince, breaking it up with a wooden spoon. Cook until it looses its pinkness then add enough water to barely cover the mince. Continue to cook for a further 3-5 minutes until tender.

Remove the meat from the pan with a draining spoon and put into the bowl with the onion and mushrooms.

Stir into the leftover liquid 1 tbsp of flour. Lower the heat and continue to stir until the liquid thickens. Season to taste with salt and pepper, then add the chopped parsley.

Mix the gravy into the meat and set aside to cool.

Making the pirozhki
Knead the dough on a floured surface until it is firm but elastic. If it is still sticky continue to knead until it comes away from your hands rather than adding in more flour.

Divide the dough into 20 even pieces and leave them to rest for a few more minutes.

Make one pirozhok at a time. Using your hands or a rolling pin, roll or press out each piece of dough to a thickness of no less than 5mm.

Lay the dough on a lightly floured surface. Spoon into the centre of the dough 2-3 teaspoons of the cold meat mixture.

Bring the edges of the dough together and pinch with your fingers to seal. Mould and lightly pat the dough pocket with your hands to form a long flat leaf shape. Set each one aside on a lightly floured surface for about 10 minutes before cooking.

Use a frying pan large enough to hold 5-6 pirozhki. Add enough cooking oil to come up the side of the pan 4-5mm. Heat on medium.

When the oil is hot, carefully add each dough pie, patting first to remove any excess flour. Cook until very lightly golden on each side - approximately 5 minutes per side.

When cooked, place each pie onto a serving plate covered with a paper towel to absorb any excess oil.

Serving
Serve hot on their own or as part of a meal. They make a great lunchtime snack.