You can use any type of meat. In my case, pork.
Chop the onion. Finely, because it takes the longest to cook.
Peel the potatoes and cut them into thin strips. Potatoes take longer to cook than meat, so the thinner they are cut, the faster the pie will cook.
Place all ingredients in a bowl. Add the butter, which should be cut into small pieces or melted beforehand.
Add a little sour cream (I added a tablespoon), salt, and pepper to taste. Stir well.
Dip the yeast dough, prepared in advance or purchased, in flour. Divide it into two parts, roll it out, and shape it into a round pie. Place it on a baking sheet or tray.
Put the stuffing.
Close the pie. Spread mayonnaise on top of the pie to prevent it from burning.
Bake in the oven at 170 degrees Celsius. Top/bottom. The potatoes should bake for 40-50 minutes. To check if they are ready and to prevent the pie from swelling, don't forget to make a hole in the center of the pie.
