Description
Potato Knishes are a classic Jewish pastry made with a flaky dough and filled with a comforting mixture of mashed potatoes and caramelized onions. These savory bites are perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 2 cups mashed potatoes
- 1 large onion, finely chopped
- 2 tbsp butter or oil (for sautéing)
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- In a large bowl, mix flour, salt, and baking powder. In another bowl, whisk egg, oil, and warm water. Combine wet and dry ingredients to form a smooth dough. Cover and let rest for 30 minutes.
- Meanwhile, sauté chopped onion in butter or oil over medium heat until golden and caramelized, about 10–15 minutes. Mix into the mashed potatoes and season with salt and pepper.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface into a thin rectangle. Cut into squares (about 4×4 inches).
- Place a spoonful of filling in the center of each square. Fold edges over to seal, forming a round or rectangular shape.
- Place knishes seam-side down on the baking sheet. Brush tops with beaten egg.
- Bake for 30–35 minutes until golden brown. Serve warm or at room temperature.
Notes
- You can substitute the filling with kasha, sweet potato, or spinach for variation.
- Kneading the dough well ensures a soft, pliable texture.
- Knishes can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 knish
- Calories: 190
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: potato knishes, Jewish pastry, savory knish, mashed potato filling, caramelized onion