Potato knishes to celebrate the season

Mass Appeal

Potato Knishes may not be a traditional St. Patrick’s Day recipe, but they are a great treat to enjoy during this fun and festive season! 

Chef Bill from ChefBill.com joins us to show us how to make them! 

Potato Knishes

6 large-ish Yukon gold potatoes, peeled and cut into large pieces

1 teaspoon salt

3 cups flour

1 teaspoon baking powder

¼  cup vegetable oil

½ cup cold water

1 egg, beaten

Filling

1 large onion, peeled and minced

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

  1. In a large pot of water, boil the potatoes until they’re cooked through.  Drain and mash.
  2. Remove 1 cup of the potatoes, for the dough, and set aside the remaining potatoes.

The dough:  

  1. In a bowl, combine the flour and baking powder.
  2. In a separate bowl, add the oil to the reserved cup of potatoes, and combine.  Add in 1 cup of the flour mixture, and mix well.  Add the remaining flour mixture and combine.
  3. Make a well in the dough, and add the cold water.  Knead the dough until it comes together.  Let the dough rest in a bowl for 30 minutes, with a damp towel or paper towel on top.

Preheat the oven to 425°.

The filling (while the dough is resting):

  1. In a skillet over a medium heat, add the olive oil and sauté the onion until it’s soft and golden, approximately 20 minutes. 
  2. Add in the remaining mashed potato (approx 1 ½ cups)
  3. Season to taste, as needed, with salt and pepper

Put it all together

  1. Flour a work surface and rolling pin.  Cut to dough into 4 equal pieces.  Roll each one to 1/4” thickness, either round or rectangular. 
  2. Put the filling in the middle of the dough pieces, and fold the up the sides to seal. 
  3. Beat the egg, and add in 1 tablespoon of water.
  4. Brush the egg on top of the dough.  Bake, with the seams on the bottom, until golden brown, approx 20-25 mins.

Yield: 4 large knishes, or a bunch of small ones.

Optional: roll out into a long oval.  Fill w/filling, and roll over like a log.  Bake as a long knish, and slice after baking.

You can also substitute gluten-free flour to make a very nice knish.

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