The potato knish is a savory pastry originating in Eastern Europe, especially popular in Ashkenazi Jewish cuisine. This recipe guides you through making homemade knishes with a soft, flaky dough, filled with a potato purée mixed with sautéed onion, achieving a perfect balance of texture and flavor. They are ideal as an appetizer, snack, or side dish, and are especially comforting on cold days.
This recipe yields 12 units and is perfect for sharing. If you're looking for a traditional bite with a homemade touch, these potato knishes will delight you.
Prep
90 min
Servings
12
In a large mixing bowl, combine the flour, salt, vegetable oil, and water. Knead the dough until it's smooth, then cover it and let it rest for 30 minutes.
While the dough is resting, boil the potatoes until they are soft. Drain and mash them. In a separate pan, sauté the chopped onions in vegetable oil until they're translucent.
Mix the sautéed onions into the mashed potatoes, and season with salt and pepper to taste. Allow the potato filling to cool.
Preheat your oven to 375°F (190°C).
Divide the dough into 12 equal portions and roll each portion into a 5-inch circle.
Place a spoonful of the potato filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
Place the knishes on a baking sheet lined with parchment paper.
Brush the knishes with a little vegetable oil for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until they are golden brown.
Let the knishes cool for a few minutes before serving. Enjoy your homemade Eastern European knishes!
