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.
For Dough
CREAM CHEESE PASTRY: simple to make, easy to work with, relatively forgiving considering no sugar in this dough.
  • 5 oz (1 cup) flour
  • 3 oz cold butter, cut into 1 inch pieces
  • 5 oz cream cheese, cut into 1 inch pieces
  • 1/4 tsp salt
  1. In food processor combine the flour, butter, and cream cheese. Pulse until the mixture forms a ball.
  2. Wrap and flatten into a disc. Chill for at least ten minutes.
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
  • 1 T chopped parsley
  • salt and pepper to taste
  • 1 egg, lightly beaten divided in half; half for filling and half for glazing
Cook the potatoes in water to cover until tender, 20-25 minutes. While potatoes are cooking 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 half the egg. Season to taste. Cool the filling before making the knishes.
Shaping and Baking
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 gather the dough around the filling. 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.