Traditional knish

    Traditional knish


    22 people made this

    About this recipe: These are small Jewish savoury pastries with a potato and onion filling.

    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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