Kabardian pie with delen potatoes

Prepare the dough. Mix matsoni, 20% sour cream, and milk in a saucepan. Add 2 grams of salt and sugar. Heat to body temperature (so that if you dip your finger in, the mixture is warm but not burning).

Melt butter (60 g) on the stove or in the microwave.

Pour the eggs with yolks into a bowl and whisk them. Add melted butter, yeast, baking soda, and the beaten eggs to the milk mixture. Mix everything thoroughly until smooth.

Sift the flour into a large bowl, pour in the resulting mixture, and knead a uniform dough.

Grease the dough with vegetable oil to prevent it from sticking to the walls, gather it into a ball, cover it, and let it rise in a warm place for about 1 hour; the dough should double in size.

Meanwhile, prepare the filling. Boil the potatoes until cooked without salt.

Slice the onion into half rings and fry in melted butter until golden brown.

Drain the potatoes in a colander, remove excess liquid, place in a bowl and mash. Gradually mix in 100 grams of butter while continuing to mash. Add 10 grams of salt and mash the potatoes until completely cooled.

Add fried onions, red and black pepper, savory to the filling and mix thoroughly.

Divide the cooled potatoes into four parts and roll each into a ball (about 250 g).

Divide the prepared dough into four parts, roll each into a ball, and cover the dough you are not working with in plastic wrap. Flatten one ball of dough by hand and place a potato ball in the center.

Gather the edges of the dough upwards and pinch them as if making large khinkali, but do not leave a 'skirt' of dough.

Place the prepared dough on a floured surface seam side up and roll it into a circle the size of the pan and 1 cm thick. Gently pat the rolled pie with your palm to spread the filling better. Also prepare the other 3 pies.

Heat a pan of the right size on the stove. Place the pie seam side up on it. Fry the pie for 5-6 minutes, then flip and fry for another 2-3 minutes.

Pour half of the thick sour cream onto a large flat dish for serving and spread it over the surface.

Place the pie on top and pour the remaining fatty sour cream over it, then serve immediately. Cut the pie into eight segments (a pizza cutter is convenient for this).