Sift the flour into a large bowl. Add a pinch of salt, instant yeast, sugar/maple syrup, and mix.

Slowly start adding water, stirring the mix with a hand until all ingredients combined and resulted in a bit sticky dough ball.

Cover the bowl with dough inside with a kitchen cloth and put aside to rest for at least 40 mins.

Meanwhile, the dough is resting, start preparing the filling: boil potatoes until soft in a pot of boiling water. Check with a knife to see if it’s ready: the knife will slide into potatoes very smoothly, once cooked.

Warm-up a separate pan over medium heat and add olive oil (or a splash of water for an oil-free version). Add chopped onion and cook until translucent.

Add chopped to small pieces mushrooms. Salt the mix and add ground black pepper and smoked paprika (optionally). Stir and let cook for 10-15 mins until mushrooms have released the moist and flavors combined.

Once the potatoes are well cooked, drain them and let cool down. Peel and mash the potatoes, and add cooked mushrooms. Stir to combine the ingredients and set aside.

Check the dough: it should have grown in size and gotten soft and airy. Prepare a surface to roll out the dough by spreading some flour on top. Tear a piece of dough enough to roll a ball 4-5 cm in diameter. Sprinkle some flour on it, so it is not sticky. Then lay on the surface and press gently with a rolling pin. Start rolling the pin on top of the dough in different directions to create a round shape.

Place the filling onto half of the rolled dough, leaving about 1 cm extra edge to close and crimp the pie. Repeat with the rest of the dough and stuffing.

Heat up the oven to 180 C (360 F). Place the pies onto a baking tray and pierce with a fork each pie in a couple of places, so steam is let out during baking.

Bake for 20 minutes until slightly crispy on the edges. Once ready, cover with a kitchen cloth and let rest for 15 mins.

Eat them right away or store in a fridge for up to 3 days.