Pie with mushrooms

Take the sponge yeast dough.

Boil the eggs hard. Cool them down.

Prepare the filling. Wash the mushrooms in cold water and chop finely, add the peeled, washed, and finely chopped onion.

Put everything in a heated pan with oil and simmer for 10-12 minutes.

Add sour cream, rice, and chopped eggs, season with salt and pepper.

Roll a ball from the rested dough, then a round flatbread, and place it on a greased baking sheet.

Grease the dough with vegetable oil and spread the filling evenly on top.

Let the pie rise for 10–15 minutes, then place it in a preheated oven at 180–200 degrees and bake for 30–35 minutes.