In a bowl with flour pour dry yeast, salt and sugar.

Pour a little warm milk into the melted butter and put it into the bowl with the flour.

Pour the remaining warm milk into the flour and knead the dough.

Knead the dough into a ball, brush with vegetable oil and leave it in a bowl for 20 minutes, covered with clingfilm to prevent it from drying out.

After the time has elapsed, knead the ball again, wetting your hands with vegetable oil so that the dough does not stick to your hands and let it stand for another 20 minutes. After 20 minutes this action is repeated one more time (in total we knead the dough three times)

In a saucepan with boiled potatoes pour a little cream, add a piece of butter, salt and mash everything thoroughly until homogeneous.

In the mashed potatoes send coarsely grated cheese and finely chopped green onions. Salt and pepper the filling to taste, add sour cream and mix thoroughly.

Weigh 350 grams of filling and form it into a ball.

After wetting your hands with vegetable oil, divide the dough into three equal parts and form it into a "flatbread" (the centre of the flatbread should be thinner than the edges).

Place the potato-cheese ball in the centre of the dough and pull the edges of the dough to the top.

Place the filled dough seam-side down on a buttered aluminium pan. Spread the dough from the centre to the sides of the pan, making a small depression in the middle of the pan

Send the pan with the dough to a preheated oven at 220 degrees for 10 minutes. We got browned, fragrant and very tasty pies with an unparalleled filling.

Smear the pies with butter, cut into pieces and serve!