Pontian potato Piroshki

Firstly, prepare the dough by mixing all liquid materials and finally the flour. The dough should be of a medium consistency, neither too firm nor too loose.

Leave it in a warm place to double in volume (about 1/2 to 1 hour).

To make the stuffing peel and cut the potatoes into pieces and then boil them in salted water.

In pan, saute the chopped onion and add the boiled potatoes and some of the water in which they were boiled (about 1/2 cup).

Add salt, pepper, parsley (chopped) and some more olive oil. If you wish, you may grate some feta cheese. Mix gently and the stuffing is ready.

When the dough is doubled, pour olive oil in a saucer and wet the tips of your fingers every time you make each potato roll.

Cut a small piece of dough, each time with your fingers oiled, stretch it using only your fingers and place along it some of the stuffing.

Seal it well like a boat and leave it aside for two minutes to rest.

Fry each roll from all sides on a medium heat. Bon appetit!