Potato pogachi in hungarian

Rub butter with flour, mix with yolks, sour cream and boiled potatoes passed through a meat grinder. Knead the dough well. Then roll out the dough three times, wrap and put in a cold place each time for 30 minutes. Last time, roll into a layer with a thickness of little finger, cut out circles, hold them for another 30 minutes, then grease with egg (yolk). Bake in a preheated oven at 175-180 degrees. Serve hot.