Begin by dissolving the yeast in warm water. Let it sit for a few minutes until it becomes frothy.

In a large bowl, combine the flour and salt. Gradually add the activated yeast mixture.

Knead the dough until it’s soft and elastic. Divide the dough into 8 equal portions, cover them with a cloth, and let them rest for about 25 minutes.

While the dough is resting, boil the potatoes until tender. Drain and mash them.

Mix the mashed potatoes with cheddar cheese, additional salt, and black pepper until well combined.

Roll out each dough portion into a flat sheet.

Spread a layer of softened butter on each sheet, then stack the buttered sheets on top of each other.

Freeze the stacked dough for about 30 minutes.

After freezing, roll the dough into a larger square. Cut it into smaller squares.

Place a spoonful of the potato mixture in the center of each square and carefully seal the edges of the pastries.

Preheat your oven to 190°C (375°F). Arrange the pastries on a baking tray lined with parchment paper.

Brush the tops with beaten egg yolk for a lovely golden color. Bake for 20-25 minutes or until they are golden brown.

Allow them to cool slightly before serving.