Pies with potato-mushroom filling.The most elastic dough, without yeast. Fasting recipe 

Recipe for 20 pies (you can reduce the quantities)
1 kg / 35.27oz - of potatoes
I needed 700 ml / 24.69oz - of water to cover the potatoes
salt to taste
1 onion
400g /14.10oz - of mushrooms
(salt, pepper, aromatic herbs - to taste)
FOR THE DOUGH
500 ml /17.63oz - of water (cooled) in which the potatoes were boiled
3 tablespoons of sunflower oil
1 teaspoon of salt (don't forget that the water from the potatoes also has salt)
850-900 g /29.98 - 31.74oz -of quality 1 flour
100 ml /3.52oz - of sunflower oil to stretch the dough.
Baking time 35-40 minutes
Baking temperature 200C/392F - up/down
Boil the potatoes, separate the water in which they boiled and let it cool (don't throw it away, you will need it). Meanwhile, saute the onion with 3 tablespoons of oil, and add the chopped mushrooms. Cook until the mushrooms leave their water. Pour the mushrooms into the mashed potatoes, add salt, pepper, aromatic herbs to taste. Weigh 500 ml of water in which you boiled the potatoes, add 3 tablespoons of oil, a teaspoon of salt and 850-900 g of flour. Knead a homogeneous, elastic dough. Cover with a towel and let it rest for 30 minutes. Cut the dough into 20 small pieces, form balls and cover them with a towel, let them rest for 20 minutes. Then stretch each ball with the help of a rolling pin and oil, place the dough strips one on top of the other and let them rest for 15-20 minutes. Stretch the dough into thin strips, put the potato-mushroom filling and roll. Bake in a preheated oven at 200C / 392F for 35-40 minutes.
Bon appetite!