Potato Knish
Quick answer
- Total time
- 155 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 15
About this dish
The filling is mashed potato and onion stirred often for about 45 minutes until deep golden.
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Wrapped around it is a thin dough of oil, egg and a little vinegar, not laminated puff pastry. The filling stays hot long after the crust feels cool, so the knishes get 10 minutes before serving.
Ingredients
Instructions
- 1
Mix flour, baking powder and 0.5 teaspoon salt.
Combine egg, dough oil, vinegar and water separately, add to the flour and knead about 1 minute until smooth. Cover and rest 60 minutes.
- 2
Meanwhile, quarter potatoes, cover with cold water and bring to a boil.
Simmer about 20 minutes until a knife slides in easily, then drain thoroughly.
- 3
Dice onion and add to a pan with melted butter and onion oil.
Cook over medium-low about 45 minutes, stirring often, until deeply golden. Mash with the potatoes, remaining 0.5 teaspoon salt and pepper; cool 15 minutes.
- 4
Preheat to 190°C.
Halve the dough and roll each piece thinly to roughly a 30 cm square on a floured surface. Place half the filling in a log across each and roll loosely to wrap it in about two layers.
- 5
Pinch and twist each log at two points to divide into three pieces.
Seal each base, stand upright, flatten slightly and gather the top into a small dimple. Space apart on a lined pan.
- 6
Brush with yolk mixed with 5 ml water.
Bake about 45 minutes until the pastry is golden throughout. Cool 10 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Potato Knish
Smitten Kitchen · Checked: 2026-09-26
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