Potato knish
Potato knish, from above
Non vegEggNew York

Potato knish

Thin, crisp pastry around a plump cushion of oniony mashed potato. New York in your hand.

100 minTime
8 gProtein each
mildSpice
From the Lower East Side2 chapters · 1 min read

Make it your way

Grandma's wayPotato and onion in thin, crisp dough.
The original
342kcalsame
8 gproteinsame
4 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)2½ cups
Cooking oil (vegetable oil)6 tbsp, divided
Egg2 (1 for dough, 1 to brush)
Waterabout 1/2 cup, warm
Baking powder1 tsp
Salt2 tsp, divided
Vinegar1 tsp
Potato800 g, boiled and mashed
Onion2 medium, chopped
Black pepper½ tsp

Method

5 steps
  1. 1Mix flour, baking powder, 1/2 tsp salt, 60 g oil, one egg, warm water and vinegar into a soft, smooth dough. Wrap and rest 1 hour.
  2. 2Fry the onions in the remaining oil until deep golden. Mix into the mashed potato with the remaining salt and pepper.
  3. 3Roll the dough very thin into a long rectangle. Lay a thick log of filling along one edge and roll up, then twist off into 8 sections.
  4. 4Stand each piece on its end, press down to make a round, and push the top dough in over the filling. Brush with egg.
  5. 5Bake at 190°C until deep golden.
Serve it like this

Serve warm, split open, with a pot of spicy brown mustard on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Potato knish: a bread or rice, a side, something to drink and something sweet.

With a main Matzo ball soup120 min
On the side Honey mustard dressing5 min
On the side Chopped liver50 min
To drink Virgin Mary5 min
To drink Masala chai10 min
Something sweet Black and white cookies75 min
Sign up to send it to your cook