Delicious Potato Knishes

4.38 from 8 votes

Prep Time 10

Cook Time 30

Dough Chill 30

Total Time 1 10

Servings

Calories 264

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 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.
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.

Calories: 264kcal

Course: Appetizer, Side Dish

Cuisine: Jewish

Keyword: ashkenaz, bread, grains, knish, potato, rice, side dishes