1 kg of pie dough, 100 g of flour, 300 g of champignons, 5-6 potatoes, 1 onion, sunflower oil, salt.
Rinse the mushrooms, cut and fry in sunflower oil and finely chopped onions.
Boil and crush the potatoes, add mushrooms with onions and butter in which they were fried. Mix well. Put on a plate and set to cool.
Divide the dough into small lumps. Roll each into a ball and roll it out with a rolling pin.
Spread out the filling and pinch the edges.
Place the pies on a parchment-lined baking sheet and brush over with egg yolk.
Bake in the oven for 25-30 minutes at 200 degrees C until golden brown.
Take out a baking sheet with pies, lightly sprinkle with water and cover with a clean towel. Rest for 10 minutes. Transfer to a platter and serve warm.