How to cook
Knead a soft dough from the products, which is divided into 4 balls and let it rest about 30 minutes, top with oil, not to get crusty during souring. Sauté green onions in oil for about 2-3 minutes, remove from the heat and add potatoes, cheese, salt and pepper. Roll 1 ball into a thin crust, cut it into large squares. Spread with melted butter squares. In each square, along the entire length of one side, put filling in and leave both ends with no stuffing.
Roll them up the same way as the contraction of cabbage leafs, stooped from both ends and top and winding roll. You may also sprinkle stuffing and butter all over the crust, it can be rolled and cut into pieces with a length of 2-3 (5-6 cm), the edges are pressed for not filling out, or according to your discretion. You can prepare the recipe with a ready- made crust.
With the finished pastry, the crust is cut in half, if you want to nibble it, or two folded for greater density - according to your own taste. The pies are put in a tray some distance apart and smeared with yolk on top. In a preheated oven at 390°F (200 °C), bake for about 12-15 minutes until they redden. Optionally, before baking, sprinkle it with sesame or poppy seeds. After removing, place it in a deep saucepan and tip it forward.
Leave them to stand. Could be made from prepared sheets, but I personally prefer them home- made, because they are my more delicious that way. You can add cheese and yogurt to the original recipe, it can be changed to your preference. The original recipe does not stay soft, they stay crisp, but since I know the effect of stifling pies, so I applied it to them.