In a saucepan, fry the chopped onion with 50 g of butter until the onion becomes transparent. Put the sliced potatoes there, add water, salt and cook until the potatoes are ready. Shortly before cooking, add finely chopped dill, thyme, ground black pepper. Then prepare the mashed potatoes. It should not be too wet so that our pies do not burst during baking.
Melt the butter in a saucepan over very low heat. Remove from the stove and add a glass of cold milk, the temperature will be just right for the dough. Add sugar and salt and mix thoroughly until completely dissolved. Add the yeast, mix well and leave the yeast to "dissolve" a little.
Pour sunflower oil into a saucepan and, sprinkling a little flour, knead a soft, tender dough, it is very pleasant to the touch, barely sticks to your hands. Flour can go either a little less, or a little more, but try not to score flour.
A very convenient moment - our dough does not require proofing, you can immediately get down to business. Divide our dough into 6 equal parts. Cover with a napkin.
To make it easier to make pies, divide our puree into 24 parts and form these balls.
Take one piece of dough, roll out into a rectangle and spread 4 potato balls on one edge.
Gently twist our dough with filling into a roll. Pinch the edges of the dough, turn the seam down. With the edge of the palm of our hand, we carefully, as it were, "saw the dough" along the recesses between the potato roundels.
Then carefully "assemble" the edges of the cutlets. We spread our blanks on a baking sheet covered with parchment paper. If desired, you can lubricate them by mixing one yolk and a tablespoon of milk, so they will turn out more ruddy.
Bake in the oven at 180 degrees for 20-25 minutes, it all depends on your oven. Enjoy your meal!