Potato Knishes

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Servings: 4 Difficulty: Advanced
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Crispy, flaky pastry pockets filled with savory mashed potatoes and caramelized onions
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Potato Knishes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1285.6

Description

These classic Potato Knishes offer a comforting blend of tender, seasoned potato filling encased in a crisp, buttery crust. The filling features creamy mashed potatoes mixed with sweet, golden-brown caramelized onions for a rich flavor profile that pairs perfectly with the flaky dough. Ideal for Jewish deli enthusiasts or anyone seeking a hearty vegetarian appetizer, these knishes are versatile enough for brunch, lunch, or as a substantial side dish. The combination of soft interior and crunchy exterior makes them an irresistible treat for family gatherings or potlucks. They are simple to assemble yet impressive enough to serve as a showstopper for dinner parties.

Ingredients

Directions

  1. Prepare the dough by blending cold margarine or butter into the flour until the mixture resembles coarse crumbs.
  2. Add the beaten egg, white vinegar, and club soda to the flour mixture, mixing until a soft dough forms.
  3. Knead the dough gently until smooth, form it into a ball, wrap in plastic, and refrigerate for at least 2 hours.
  4. While the dough chills, peel and halve the potatoes, then boil them in salted water until tender, about 30 minutes.
  5. Drain the potatoes thoroughly and mash them until smooth; set aside to cool slightly.
  6. Fry the chopped onion in cooking oil, chicken fat, or margarine over medium heat until soft and golden brown.
  7. Combine the mashed potatoes with the fried onions, beaten egg, salt, and pepper to create the filling.
  8. Preheat the oven to 375&# 194;°F (190ðC).
  9. Divide the chilled dough into four equal parts and roll each part out thinly on a floured surface.
  10. Cut the rolled dough into small circles, approximately 2 inches in diameter.
  11. Place 1 teaspoon of the potato mixture in the center of each dough circle.
  12. Fold the dough over the filling to form half-moons and crimp the edges tightly with a fork to seal.
  13. Alternatively, roll one quarter of the dough into a large circle, spread half the filling on one side, fold over, and crimp edges.
  14. Brush the surface of the knishes with beaten egg yolk and sprinkle with sesame seeds.
  15. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1285.6kcal
% Daily Value *
Total Fat 46.5g72%
Saturated Fat 14.5g73%
Cholesterol 93.2mg32%
Sodium 650.9mg28%
Total Carbohydrate 183.2g62%
Dietary Fiber 6.5g26%
Sugars 1.1g
Protein 27.5g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions potatoes, onions, salt, pepper, oil/fat, and sesame seeds in the directions but they are missing from the ingredient list. Ensure you have peeled potatoes, chopped onions, salt, black pepper, cooking oil or fat, and sesame seeds on hand before starting.

For a traditional deli flavor, use chicken fat (schmaltz) to fry the onions instead of oil or margarine.

Knishes can be served warm or at room temperature. They freeze well; bake from frozen, adding 5-10 minutes to the baking time.

If the dough becomes too soft while rolling, chill it again for 15 minutes before proceeding.

Keywords: potato knishes, vegetarian appetizer, pastry recipe, mashed potatoes, caramelized onions, dough recipe, jewish cuisine, deli food, baked pastry, comfort food, party snacks, hand pies
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