Kystyby with potatoes

For test:

1-2 eggs
250 g water
100 g butter or margarine
1-2 tbsp.
spoons of sugar 1/2 teaspoon of salt
500-600 gr of flour

For filling:

potatoes
milk
butter
salt
onion optional

Cooking:

Add salt, sugar, eggs, melted butter, flour to the water and knead not very tough dough, knead until the dough stops sticking to the walls of the dish. Cover with bowl and let rest.

Prepare the filling. Boil the potatoes and mash them into a puree, add a little butter and hot milk, the puree should not be too dry to spread and should not be too thin to run out. If desired, add fried onions to the puree. Divide the dough into 2 parts, roll into a sausage and cut into pieces weighing about 75 grams, a little more than a walnut, roll the pieces into balls, flatten the balls and roll each ball thinly into a cake, the cake should be the size of a saucer or a little more.

Fry each cake in a dry frying pan on both sides, often chop with a fork, do not overexpose in the pan, as soon as light brown spots appear, the cake must be turned over. Put the finished cakes on a towel on top of each other and cover so that they remain soft and do not break.

and turn over

When all the cakes are ready, stuff them with potatoes. Take a cake, put about 2 tbsp on one half. spoons (depending on the size of the cake)) and cover with the second half, the cakes should be hot so that they do not break.

If you make kystyby together, then you can immediately spread the filling on the fried cake, without putting them in a towel. Put kystyby on a plate in a pile, well spreading with melted butter. Eat kystyby hot .