Fried potato pies

Peel the potatoes, boil them in salted water (or steam) until cooked. Drain the water and mash into a homogeneous puree. Fry finely chopped onion in lard or vegetable oil until lightly golden. Add it to the potato mass. Add chopped fresh, frozen or dried dill, mix and cool to room temperature.

Sift top-grade flour together with baking soda onto the surface or into a bowl, make a well in the center. Add a good pinch of salt to the well. Gradually add kefir to the flour, gently mixing it in. This will result in a soft and airy dough. Knead for 5-7 minutes. Properly kneaded dough should not stick to the surface or hands, but should not be too stiff either, as this will significantly affect the final result.

Shape the dough into a loaf, divide it into several parts, wrap in plastic wrap or cover with a bowl and let it rest for 30 minutes.

Roll out the rested dough into a wide sheet about 5-7 mm thick on a floured board. Cut out circles with a glass or roll it into a sausage, cut it into pieces and shape the flatbreads to the desired thickness using a rolling pin.

Place the potato filling on each piece of dough (approximately a dessert spoonful, depending on the diameter of the circle). Pinch the edges of the dough like for dumplings.

With your hands or a knife, gently press to give the dough an oval shape of a future pie.

Heat a frying pan, add vegetable oil, place the prepared products and fry until cooked over medium heat. Fry the pies on both sides.

Place the pies on a napkin to remove excess fat. The pies rise well, have a tender, porous texture, and do not lose their taste and appearance the next day. They can be served with borsch and soups, as well as a standalone dish. Pies with sweet filling are good with tea, milk, and kefir.