KNISH
A Jewish potato knish (kuh-NISH) is a savory single-serving pie filled with meat, potatoes, kasha, sauerkraut, onions or cheese , and other vegetables that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.
Potato filling for knish
CREAM CHEESE PASTRY: simple to make, easy to work with, relatively forgiving considering no sugar in this dough.
Cook the potatoes in water to cover until tender, 20-25 minutes. Melt butter and oil together in a pan. Add chopped onions and sauté until golden. Drain potatoes and mash with a ricer or fork. A few lumps are ok. Stir in sautéed onions, parsley, and eggs. Season to taste. Cool the filling before making the knishes.
Cut dough into 2 oz pieces. On a lightly floured surface roll each piece out to a thin circle, 6” round. Pile the potato filling into the center and fold the dough lightly cover the filling, forming a half moon shape. Twist the edges together to seal. Place the knish on a parchment lined baking sheet. Brush the top with egg glaze. Bake in a preheated 425 oven for 20-30 minutes until golden brown.
A Jewish potato knish (kuh-NISH) is a savory single-serving pie filled with meat, potatoes, kasha, sauerkraut, onions or cheese , and other vegetables that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.
Potato filling for knish
- 1-2 large baking potatoes (about 1 lb.), peeled and quartered
- 1 ½ Tbs butter
- 1 ½ Tbs oil
- ¼ large onion, chopped
- ¼ cup chopped parsley
- salt and pepper to taste
- 1 egg, lightly beaten
CREAM CHEESE PASTRY: simple to make, easy to work with, relatively forgiving considering no sugar in this dough.
- 1 cups flour
- 3 oz cold butter, cut into 1 inch pieces
- 5 oz cream cheese, cut into 1 inch pieces
- In food processor combine the flour, butter, and cream cheese. Pulse until the mixture forms a ball.
- Wrap and flatten into a disc. Chill for at least ten minutes.
- Roll out on lightly floured surface to 1/8” thickness.
Cook the potatoes in water to cover until tender, 20-25 minutes. Melt butter and oil together in a pan. Add chopped onions and sauté until golden. Drain potatoes and mash with a ricer or fork. A few lumps are ok. Stir in sautéed onions, parsley, and eggs. Season to taste. Cool the filling before making the knishes.
Cut dough into 2 oz pieces. On a lightly floured surface roll each piece out to a thin circle, 6” round. Pile the potato filling into the center and fold the dough lightly cover the filling, forming a half moon shape. Twist the edges together to seal. Place the knish on a parchment lined baking sheet. Brush the top with egg glaze. Bake in a preheated 425 oven for 20-30 minutes until golden brown.