Begin by combining lukewarm whole milk, yeast, granulated sugar, and olive oil in a bowl. Stir the mixture well until the yeast is dissolved, then set it aside for 5-10 minutes to activate.

Once the yeast is activated, add all-purpose flour and a pinch of salt to the bowl. Mix everything together until a dough forms.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

Place the kneaded dough back into the bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

While the dough is rising, prepare the chicken filling. In a separate bowl, mix together cooked chicken (cut into small cubes), sausage, curry powder, finely chopped coriander, mayonnaise, diced onions, grated mozzarella cheese, and black pepper. Ensure all ingredients are well combined.

Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into 8 equal portions.

On a floured surface, roll out each portion of dough into a 10 cm round sheet. If the dough is sticky, dust it lightly with flour.

Spoon a portion of the prepared chicken filling onto the center of each dough round.

Moisten the edges of each dough round with water using a pastry brush.

Fold the dough rounds diagonally over the filling, forming triangle-shaped parcels. Press the edges firmly to seal the filling inside.

Heat seed oil in a frying pan over medium heat until hot.

Carefully place the assembled piroshki in the hot oil, working in batches if necessary. Fry for 2-3 minutes on each side, or until they turn golden brown and crispy.

Once cooked, remove the fried piroshki from the oil and drain them on paper towels to remove excess oil.

Serve the chicken piroshki warm, either as a delightful appetizer or a satisfying main dish, accompanied by a side of mayonnaise for dipping.