Description
Potato Knishes are delicious savory pastries with a golden, crispy exterior and a creamy, seasoned potato filling. Perfect as a snack or meal, they feature a tender dough enveloping a fluffy, flavorful mashed potato center, seasoned with sautéed onions, butter, salt, and pepper. Easy to make and customizable, this recipe brings comforting classic flavors ideal for any time of day.
Ingredients
Units
Scale
Filling Ingredients
- 4 medium starchy potatoes (Russet), peeled and boiled
- 1 medium onion, finely chopped
- 2 tablespoons butter, melted
- Salt, to taste
- Pepper, to taste
Dough Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free)
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- About 1/2 cup warm water (adjust as needed)
- 1 beaten egg (for egg wash)
Instructions
- Prepare the Filling: Start by boiling peeled potatoes until tender but still firm enough to mash. Meanwhile, sauté finely chopped onions in butter until golden and fragrant. Mash the potatoes with the sautéed onions, adding salt, pepper, and melted butter to create a creamy and flavorful filling.
- Make the Dough: In a bowl, whisk together the flour, salt, and egg. Gradually add the vegetable oil and warm water to form a soft, manageable dough. Knead lightly until smooth, then cover and let rest while preparing the filling.
- Assemble the Knishes: Divide the dough into small balls. Roll each into a thin circle. Place a generous spoonful of potato filling in the center. Fold the edges up and pinch to tightly seal the filling inside, forming a neat pocket to prevent leaks during baking.
- Bake to Perfection: Place the filled knishes on a parchment-lined baking sheet. Brush each with beaten egg to create a shiny, golden crust. Bake at 375°F (190°C) for 25-30 minutes until golden brown and crisp.
Notes
- Use starchy potatoes like Russets for the fluffiest filling.
- Do not overfill the knishes to prevent tearing or leakage.
- Let the dough rest to make rolling easier and ensure even baking.
- Roll dough circles evenly for uniform thickness and crispiness.
- Brushing with egg wash gives a beautiful golden color and extra crunch.
Nutrition
- Serving Size: 1 knish
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg