1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast
13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling
Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.
Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.
Whip eggs with leftovers of the sugar, and with the salt.
Add a sour cream, and whip all together well.
Add the milk-yeasts mixture, and the flour, and knead a dough.
Cover the dough with the towel, and set in a warm place for 1 hour.
Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.
Chop dills thinly.
Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.
Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.
Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.
Turn out each pie, press it slightly, and cut in sectors.
Make each “a petal” round, and turn a little.
Whip an egg yolk, and spread each “flower” with the whipped yolk.
Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.
Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.
Serve hot or warm.