Knead the flour, salt, egg, oil and a little water into a medium dough. Form into a ball, cover with cling film and let rest. Meanwhile, for the filling, mix the crumbled curd with the strained potatoes, egg, mint, keferfill and a pinch of salt until well blended. Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 10 inches in size and spread about a tablespoon of filling on each. Cover the filling with the dough, pressing the ends of the dough well together with your fingers so that the noodles do not then rise when cooked. Cook in hot salted water for about 12 minutes. Fry the well drained pasta in hot clarified butter until crisp and light brown on both sides. Arrange on warmed plates, sprinkle with poppy seeds and drizzle well with honey.