In a saucepan, fry the chopped onion with 50 g of butter until the onion becomes transparent. There also lay sliced potatoes, add water, salt and cook until cooked potatoes. Shortly before readiness add finely chopped dill, thyme, black pepper. Then make mashed potatoes. It should not be too wet, so that our pies do not burst during baking.
In a saucepan over very low heat, melt the butter. Remove from the stove and add a glass of cold milk, the temperature will be just right for the test. Add sugar and salt and mix thoroughly until completely dissolved. Add the yeast, mix well and leave to yeast a little "dissolved".
In a saucepan, add sunflower oil, and, sprinkling a little flour, knead the soft, tender dough, it is very pleasant to the touch, barely sticky to the hands. Flour can go or a little less, or a little more, but try not to score flour.
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 sculpt pies, divide our puree into 24 parts and form such balls here.
Take one piece of dough, roll out into a rectangle and spread with one edge 4 balls of potatoes.
Gently twist our dough with the filling into a roll. Pinch the edges of the dough, turn the seam down. The edge of the palm gently as if "sawing the dough" on the notches between the roundels of potatoes.
Then the edges of the patties carefully "collect". 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. Bon appetit!