Potato pie...

Ingredients
4 tablespoon melted margarine
For the dough
3 cups flour
2 tablespoons vinegar
1 shot extra virgin olive oil
1/2 tablespoon salt
2 cups water (You may not need all water. It depends on the flour.)
For the stuffing
4 potatoes
1 cup ground Gruyere cheese (I prefer the Gruyere of Naxos)
2 tablespoons cream cheese
1 shot milk
130g bacon
1 onion
1 tablespoon margarine
1 tablespoon salt
1 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon thyme

Preparation

Dough
Step1
Put flour, vinegar, extra virgin olive oil and salt into a bowl. Slowly pour water in the bowl and knead the dough. If the dough is too wet add some more flour.
Step2
Cover the bowl with a towel and let it for 1,5 - 2 hours.

Stuffing
Step1
Peel potatoes and boil for 20-30 minutes.
Step2
Mash boiled potatoes and put them into a bowl.
Step3

Chop bacon and sauté with 1 tablespoon margarine for 2 minutes. Add in the bowl and stir with mashed potatoes.

Step4

Chop onion and add it in the bowl.

Step5

Add in the bowl milk, cream cheese, Gruyere cheese, salt, pepper, oregano and thyme and stir all together.

Assembly 

Step1

Share dough in 4 parts.

Step2

On lightly floured surface, flatten 1 dough part. Roll from center to edges into circle. Your dough circle must be 2-3 mm thickness.

Step3

Spread melted margarine over the dough with a brush.

Step4

Place some stuffing along on the edge in the half circle.

Step5

Rolled up the dough with the stuffing.

Step6

Place the roll in a well buttered baking pan. You can place it along the baking pan or you can wrap in helical and place it in the center of the baking pan.

Step7 

Repeat steps 2-6 for the remain parts of dough. (If you choose to wrap in helical then you should continue your first helical with the other rolls.)

Step8

Spread some melted margarine on top with the brush.

Step9

Bake in a preheated oven at 180ºC for 30-40 minutes.