Hello!!! Don't laugh, but all the same choux pastry and another version of it, I may be already and would be ashamed to show don't know what recipe from the same test, but still will show at the request of the cook. Since the dough recipe was already written many times, it just will copy here the description of its preparation, and the rest in detail. Let's get started. The oil will mix with water and boil. Here, note oil more than usual. Half a Cup of vegetable oil + a glass of water. Boil, removed from heat and immediately brew the flour that You previously posted a slide in a deep bowl. Are well mixed. Covered with a cloth, let cool.

Mix all ingredients for the filling: grated cheese + ham or ready-fried minced meat + chopped tomatoes + chopped bell pepper (for taste: someone who likes to put a little more, someone- quite a bit) + sour cream + mustard + egg (optional, it can be mushrooms, herbs, etc. in General, it can be absolutely different fillings such as potatoes with mushrooms or cabbage, etc.)

The rage about the dough into 16 equal parts, more or less, depending on size of pies. I'm doing the medium size, not really small but not large. Roll out into the reservoir and liberally grease melted butter

Then fold the dough from both edges of the inside (see photo). Not pressed, just folded the edges and all

Mid put the filling. Spread along (see photo)

Edge of the blind in the form of boats. The dough is very plastic, not working. Plus I scissors made fringe... it's not necessary, just prettier)

Spread on a baking sheet. You can brush with egg or milk, in order that the pies were more rosy, and send in a preheated 180 degree oven for about 20 minutes