Ingredients
Units
Scale
- Pastry shell:
- 2 cups unbleached white flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold water
- 1 tablespoon corn oil
- 2 eggs well beaten
- Potato filling:
- 2 cups mashed, boiled potatoes
- 2 medium onions, peeled and finely chopped
- 3 tablespoons schmaltz (rendered chicken fat)
- salt, black pepper
- ground cumin and asafoetida (just a little) to taste (both totally optional)
- ***
- Egg wash:
- 1 egg yolk mixed with 1 tablespoon cold water
Instructions
- Mix flour, salt and baking powder together. Make a well in the center and add water. oil and beaten eggs. Mix until smooth and then knead (that is K-nead, which you must do to make a K-nish) for 6 – 8 minutes. Place dough in a greased bowl, cover with a damp towel and let rest for 1 hour.
- For the filling, melt the schmaltz and saute onions until golden brown. Mix with potatoes, salt and pepper (and ground cumin and asafoetida, if using).
- On a flour-dusted pastry board, roll half of the dough out to a 1/8″ thickness. Using a small glass or cookie cutter with a 3″ diameter, cut the dough into rounds. Place 2 tablespoons of filling – no more, no less – in the center of each round. Fold over and pinch the ends of each round together to form a knish. Secure the seal by pressing the pinched dough with the tines of a fork all along the edge of the seal. Place on a well-greased baking sheet.
- Repeat this procedure until all the dough is used up (reroll scraps). There may be extra filling – save for another use, but do NOT increase the amount of filling in each knish!
- Preheat the oven to 350. Brush each knish with the egg wash and bake for 25 minutes or until golden brown. Recipe makes 18-20 knishes, serve warm or at room temperature.
- There is only one proper condiment to serve with a Knish – MUSTARD. If you have a sweet craving, try applesauce.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 466.42 kcal
- Sugar: 3.18 g
- Sodium: 555.58 mg
- Fat: 16.65 g
- Saturated Fat: 4.43 g
- Trans Fat: 0.01 g
- Carbohydrates: 66.49 g
- Fiber: 4.27 g
- Protein: 11.81 g
- Cholesterol: 124.67 mg
