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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Potato Knish, Two Ways

6.0

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon table salt

1 large egg

½ cup vegetable oil

1 teaspoon white vinegar

½ cup water

1 ½ pounds russet potatoes, peeled and quartered

1 small yellow onion, peeled and diced small

1 tablespoon vegetable or olive oil

1 tablespoon unsalted butter

½ teaspoon table salt

Freshly ground black pepper

1 large egg yolk

1 teaspoon water

1 ½ pounds medium red potato, peeled and quartered

1 big leek, halved lengthwise and thinly sliced

1 generous cup lacinato kale ribbons

3 ounces cream cheese, at room temperature

Make dough: Stir together dry ingredients in a bowl. In a small bowl, whisk together egg, oil, vinegar, and water. Pour over dry ingredients and stir to combine. Knead until smooth, cover, and set aside for an hour.
Prepare filling: Boil potatoes until soft, about 20 minutes. Drain and cool. In a skillet, heat butter and oil, add onions, and cook until caramelized, about 45 minutes. Mash potatoes with onions, salt, and pepper.
Assemble knish: Roll out dough, create a log with filling, and wrap dough around it. Seal ends and indent the dough.
Bake knish: Preheat oven to 375°F. Brush with egg yolk mixture and bake for about 45 minutes until golden brown.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥐Pastry

CuisineJewish

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 90 weeks ago

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