Put the sifted flour in a bowl. In a measuring cup, mix the salt with the sugar and vegetable oil, top up with boiling water to the half-cup mark, and pour into the flour.

Stir quickly with a spoon, then knead an elastic dough by hand. Wrap in plastic and let rest for 30 minutes.

Slice the tomatoes into rounds, grate the processed cheese and mix it with the herbs.

Divide the dough into two pieces, roll each one out very thin into a round sheet. Arrange the tomato slices on one sheet and top with the grated cheese.

Cover with the second sheet and press out rounds with a glass.

Pour 0.5 cm of vegetable oil into a skillet, heat it and fry the pies on both sides until golden.

Stack the pies in a pot with the lid on so they soften. Enjoy!