Mushrooms, pre naryazani finely stew. The meat is cut into small cubes, cheese scraped in large pieces grater. Add spices and mix well. Pan banitsa be cut into strips of 12-15 cm width and length of the short side of the peel (about 30 cm). Spread Brush with melted margarine and at one end is placed in 1-2 tbsp of filling (depending on the size of the spoon). Turn on the rolls, the edges bend inwards, not relegated to filling. Separately, break the eggs into a deep bowl. Dip the pirozhki in egg, then in bread crumbs and fry in a hot pan. Drain on paper towels.