Deep Fried Potato Pies (Potato Piroshki)


    1 kg all-purpose flour
    1 small cube baker’s Yeast 
    2 tbsp caster sugar 
    1/2 cup warm water 
    1tbsp salt
    1 espresso cup sunflower oil 
    1/2 espresso cup vinegar
    1+ 1/2 cup warm water
    Frying oil 

    6-7 medium potatoes, boiled 
    1/3 cup olive oil 
    1 big onion finely chopped 
    3-4 spring onions finely chopped
    1/2 Parsley Bunch finely chopped 
    Black pepper freshly ground

    Dissolve yeast with caster sugar in warm water. In a large bowl mix flour with salt. Add the yeast mixture, oil and vinegar and mix well. Add gradually warm water. Knead to make fairly soft dough. Cover the bowl and let for an hour to rise. Knead the dough again, take small pieces of dough, form a rectangular small pie and roll on floured surface.  Mash the boiled potatoes. Sauté diced onion in olive oil until golden brown, add the mashed potatoes, parsley, salt, oregano, black pepper and let it cold. Put 1 heaping table spoon filling in centre of circle of dough. Moisten edges of dough with water. Fold over in a half circle and seal properly. Dip in hot oil until golden brown. Serve warm 

    30 pieces.