Pour boiling water over the poppy seeds and let sit for about 2 hours.

Then drain the water and grind the poppy seeds in a meat grinder or blender (in the original recipe, it was a meat grinder run twice).

Mix this pulp with raisins. Add sugar just before filling the pies to prevent the filling from leaking.

Divide the dough into balls the size of a large plum and roll into circles. Place the filling in each and bring the edges together at the top to form a triangle. Place on a baking sheet (grease or line with parchment). Brush the pies with sweet tea and let them rest for about an hour.

Bake in the oven at 180 degrees C for 25 minutes.

Grease the finished pies with butter and cover with a towel (alternatively, put them in a pan and cover) so they do not dry.