Method
Makes about 40. Dough: sieve 450g plain flour into bowl, stir in 180ml boiling water vigorously. Rest 5 mins. Add 60ml cold water and 1 dessertspoon olive oil, mix to soft dough. Knead 5 mins until smooth. Rest 15 mins. Filling: boil 600g potatoes in salted water until soft, mash. Fry 2 finely chopped onions in 70g butter until soft and translucent. Add remaining butter, 60g chopped sorrel leaves and cooked onions to mash. Season, chill. Roll dough to 2mm, cut into circles. Fill each with filling, moisten edges, fold and crimp with fork. Boil in batches until they float. Toss in melted butter and parsley to serve.