- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup apple juice or water
- 3 large potatoes
- 1/2 onion
- 1 egg
- 1 egg for eggwash
Mix the dry ingredients
Add the vegetable oil and mix
Add 1/2 cup of apple juice or water and mix.
Add remaining liquid by the spoonful until dough is well-mixed
Cover and refrigerate the dough for 30 minutes or until ready to use.
While dough is chilling, boil 3 large potatoes in salted water.
Dice and sautee’ half an onion until translucent. Place in a large bowl, mash the potatoes with a fork and season the potatoes with 2 tablespoons of evoo and salt and black pepper to taste.
Add the egg to the potato mixture and mix well.
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. Roll out the dough thinly into a rectangle.
Using a smooth edged knife, cut the dough in half vertically and then into quarter horizontally to make eight even-sized rectangles.
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.
Brush each knish with beaten egg and bake on a parchment lined baking sheet for approximately 30 minutes. Alternative: Instead of potato, you can substitute tuna fish for the filling.
Serving: 1g | Calories: 264kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 419mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg