Traditional knish

    3 hours

    These are small Jewish savoury pastries with a potato and onion filling.

    36 people made this

    Serves: 60 

    • 7 large potatoes, peeled and cubed
    • 4 tablespoons vegetable oil
    • 2 onions, chopped
    • 1 teaspoon ground black pepper
    • 2 teaspoons salt
    • 2 teaspoons caster sugar
    • 1 teaspoon minced garlic
    • For the pastry
    • 2 eggs
    • 120ml vegetable oil
    • 235ml warm water
    • 1 teaspoon salt
    • 500g plain flour
    • 2 egg yolks
    • 2 tablespoons milk

    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. Place the potatoes in a large pot with lightly salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat vegetable oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened, about 5 minutes. Combine potatoes and onions in a large bowl; season with salt, pepper, sugar and garlic. Mash until smooth; set aside.
    2. Preheat an oven to 190 C / Gas 5. Line a baking tray with non-stick baking paper.
    3. Beat eggs, 120ml of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 23x33cm. Slice the rolled dough in half lengthways, then spread the potato mixture down the centre of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling - you should end up with six logs.
    4. Cut each log into 2.5cm slices and place cut side down on the baking tray. Gently press the edges of the dough toward the centre of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
    5. Bake in the preheated oven until golden brown, 35 to 45 minutes.

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    Reviews in English (30)


    This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them.  -  11 Dec 2009  (Review from Allrecipes US | Canada)


    Excellent. To see photos of these being prepared, visit my facebook page (look up Izenberg's Catering - in Conshohocken, PA). When there, click on photos and look for them.  -  21 Jul 2011  (Review from Allrecipes US | Canada)


    This is an excellent, easy recipe! The filling is simple yet flavorful, and you can easily create variations by adding cheese, meat, or other vegetables. The pastry was easy to handle, cooked well, and tasted delicious. The one problem was that the filling bubbled out the bottom and sides during cooking, so seal them nice and tight, and leave a vent in the top. I will definately be making these again!  -  06 Mar 2011  (Review from Allrecipes US | Canada)