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–+ servings
Potato Knish side dish being placed in oven

Delicious Potato Knishes

4 from 16 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Dough Chill 30 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: Jewish
Calories: 264
Ingredients Method Nutrition Notes

Ingredients
  

Knish Dough
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup apple juice or water
Potato Filling
  • 3 large potatoes
  • 1/2 onion
  • 1 egg
  • 1 egg for eggwash

Method
 

  1. Mix the dry ingredients
  2. Add the vegetable oil and mix
  3. Add 1/2 cup of apple juice or water and mix.
  4. Add remaining liquid by the spoonful until dough is well-mixed
  5. Cover and refrigerate the dough for 30 minutes or until ready to use.
  6. While dough is chilling, boil 3 large potatoes in salted water.
  7. Dice and sautee’ half an onion until translucent.
  8. Place sautéed onion in a large bowl. Add the boiled potatoes and mash with a fork and season the mixture with 2 tablespoons of evoo and salt and black pepper to taste.
  9. Add the egg to the potato mixture and mix well.
  10. Tip: I use an immersion blender to quickly puree the potato mixture, because my family prefers a smooth filling. Skip this step if you prefer otherwise.
  11. Roll out the dough thinly into a rectangle.
  12. Using a smooth edged knife, cut the dough in half vertically and then into quarter horizontally to make eight even-sized rectangles.
  13. Add a dollop of potato mixture to the bottom half of a rectangle and fold and close the knish. Press the edges closed all around with your fingertips. (Like someone two-finger typing with their pointer fingers). Repeat with the remaining rectangles.
  14. Brush each knish with beaten egg and bake at 350F/175C on a parchment lined baking sheet for approximately 30 minutes.

Nutrition

Serving: 1gCalories: 264kcalCarbohydrates: 41gProtein: 6gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 128mgPotassium: 419mgFiber: 3gSugar: 3gVitamin A: 61IUVitamin C: 16mgCalcium: 83mgIron: 2mg

Notes

Alternative:
Instead of potato, you can substitute tuna fish for the filling.
 
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