In a large mixing bowl (or the bowl of a stand mixer), stir together the flour, yeast, salt, honey, olive oil, and a small amount of water until a rough dough forms.
Turn the dough out onto the countertop and begin kneading, adding more water 1 tablespoon at a time if needed. Knead for 8 to 10 minutes or until it forms a smooth ball and feels like it has some elasticity. (If you’re using a stand mixer, knead with the dough hook for 5 to 6 minutes.)
Transfer the ball of dough to a lightly oiled bowl or proofing container, cover, and allow it to stand at room temperature for 30 minutes.
Peel and chop the potatoes into medium chunks and steam or boil water until soft.
Dice the onion. Add to a pan and sauté with water and add water as needed, cook until onions are golden brown.
Once the potatoes are ready, add the potatoes to a bowl and mash either using a fork, a potato masher, or an immersion blender until you get the consistency you desire.
Then add in the onion and salt.
Cut into rounds 3 1/5 inches (9 cm) in diameter.
Because the dough is elastic and springs back, pull it a little to stretch it again.
Place 1 Tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them.
Bake for 20-30 minutes at 350 degrees Fahrenheit. (I like to place mine in the air-frier for another 5-7 minutes in the end to toast the edges.)