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

Recipe for 20 pies (you can reduce the quantities) 1 kg / - of potatoes I needed 700 ml / - of water to cover the potatoes salt to taste 1 onion 400g / - of mushrooms (salt, pepper, aromatic herbs - to taste) FOR THE DOUGH 500 ml / - 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 / - -of quality 1 flour 100 ml / - 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