Shangi with potatoes

Shangi with potatoes from Aigul Nasyrova. Thanks for the recipe and photo!

The dough used is your favorite yeast. Divide the risen dough into small pieces, you can make shangs of any size. Roll the pieces into balls, cover and let rise. Prepare the filling: boil the potatoes, mash them, add a little hot milk, and finely chopped and fried onions. Preheat the oven and a baking sheet, put the balls on a warm baking sheet and flatten them into cakes, leave for 10 minutes. Then spread the cakes with the filling, thin or thick, as you like. Give them some more time to get up. Beat the egg with a fork or a whisk, then grease the shangi and send to the oven, bake at 180-200 degrees until golden brown. Lubricate ready-made shangi with potatoes with melted butter.