Boil the potatoes, completely drain the water and mash with a potato masher into a puree. Fry the finely chopped onion until Golden brown, add to the potatoes, season with salt and pepper. Stir and cool completely.
In warm water, dilute the yeast and sugar.
Add salt and oil, add flour and mix.
Knead well without adding flour. Yeast dough likes to be touched. Knead it for at least 10 minutes, so the yeast will activate and the dough will rise faster.
Roll it into a ball.
Pour ice water into a free container and add ice cubes to it.
Put the dough in a food bag and...
... dipping into the icy water. In about 20 minutes...
... get the dough that has come up twice out of the water.
Grease the table with vegetable oil and cut the dough into 20 pieces.
Spread the dough into a circle with your hands.
Put the filling in the center and seal the edges, press them to the pie.
Wrap the tips inside and press them against the pie.
The dough is perfectly molded, soft and tender, does not tear and easily spreads with your hands, in General-top class!
Fry on both sides until Golden brown over medium heat.
I'll write right away - I didn't bake in the oven and I don't know how it will behave.
Ready-made pies to throw on a paper towel.
Beautiful, fluffy and very tasty pies turned out! I recommend it!
Thin, crunchy top and soft inside dough and a lot of filling!