Thin pies with potatoes

Velvety thin dough with a thick layer of potato filling. Both the dough and the filling turn out to be very tender.... The simplest peasant ingredients, but the pies just melt in your mouth! They turn out so thin and soft. For the dough: 1 cup of warm potato broth 1 teaspoon of dry yeast 1 tablespoon of sugar 0.5 teaspoon of salt 2.5 cups of flour For the filling: 6-7 medium potatoes 2-3 onions 50 g of butter Salt, ground black pepper Vegetable oil for frying Peel the potatoes, slice them, and boil in salted water until done. Sauté the onion in butter. Drain the broth from the potatoes (leave some for the dough) and mash with a potato masher. Dissolve the yeast, sugar, and salt in the broth. Add 2 cups of flour and knead a soft, sticky dough. Place in a warm place for an hour. Then add the remaining flour and knead again. Divide the dough into 3 parts, shape each into a sausage. Cut across into pieces. Roll each piece into a circle. Place a heaping tablespoon of filling in the center of the circle. Raise the edges of the circle and pinch them together. Turn the pie seam side down and flatten it to a thickness of about 5-7 mm. Place the pies seam side down in a large amount of hot oil. Brown quickly on both sides. Drain the finished pies on a napkin to remove excess oil. Serve hot with sour cream.