Grandma's Potato and Onion Pies

Prepare the bread dough according to the Homemade Bread Recipe. Leave it to ferment for about an hour.

During this time we prepare the filling.

Peel the potatoes, wash them and cut them into small cubes.

In the same way, clean, wash and cut into cubes - add it over the potatoes.

Add 1 teaspoon of salt, pepper, oil and mix well. This is all the stuffing, from the basic products of the country.

From the prepared dough take about 6 pieces of dough, which after a little kneading to be the size of a fist, maybe a little smaller.

Leave the rest of the dough and prepare the bread later, after putting the pies in the oven.

Let the dough balls rest for about 10 minutes, then each one spread it with the rolling pin - to be about 2.5-3 mm thick.

Grease the middle of the pies with a little oil, be careful not to touch the edges, so you can stick them on.

Put the filling on each pie, it is good to have more, as much as you can glue the edges later.

And now we make the pie:

- glue the opposite edges first.

Then the other opposite edges - just take the tips, to easily catch them from each other.

And so you will have 4 corners left as if you were left without work.

Take these corners one at a time, lightly with 2 fingers and point them to the side.

Press lightly with your fingers and the pie is ready.

In this way you make them all, put them on an oven tray greased with a little oil.

Put them in a preheated oven at 200 degrees for 40-50 minutes. If they brown too quickly, cover them with aluminum foil on top, so that the vegetables inside do well.

I wasn't sure if the vegetables were ready and I carefully pricked a pie on the side, with a fork I took out a potato and saw that they were ready. This is how you can check them, especially when you do them for the first time.

While they are hot, just taken out of the oven, grease them on top with a brush with a little oil.

Turn them in the pan with the bottom up and let them cool and penetrate for 10 minutes.

Then cut them in halves or quarters and serve as you like - I would recommend them with some compote, juice or red wine. Or in combination with a more sour soup.

You may have to salt their filling for food, I don't put a lot of salt in them raw so as not to harden the baked potatoes, they are made much faster that way.

Have a good appetite and I am waiting for you with recipes from home, which are not found in recipe books but are transmitted from one generation of housewives to another.

The pies are fluffy, fragrant, filling - I recommend with confidence!