Cook the potatos in salted water, drain and then mash thoroughly (without adding milk

or butter).

Slice the white parts of spring onion, sauté them in butter for 3-5 minutes.

Chop the green part of the spring onion and add to the pan and continue to sauté for 2 more minutes.

While hot add the onion to the potato mash. Mix gently.

Leave the filling to cool and in the meantime prepare the dough.