Potato knish

 

 

Yield 3

Dough

 

Dry

• 1 Cup all-purpose flour
•  1/3 teaspoon baking powder
• Pinch teaspoon table salt

Wet

•  2/3 egg
•  1 Tbsp cup vegetable oil
•  1/4 teaspoon white vinegar
•  2 Tbsp water

Filling

•  1 medium russet potato, peeled and quartered
•  1/3 small yellow onion, diced
•  1 tsp vegetable or olive oil
•  1 tsp unsalted butter
• Pinch teaspoon table salt
• Black pepper

Glaze

•  1/3 egg yolk
•  1/3 teaspoon water

Make dough: 

• Make dough: Stir together dry ingredients
• Mix together the egg, oil, vinegar and water. Pour it over the dry ingredients and combine
• Knead it until smooth, about a minute
• Cover and rest 1 hour, while you make filling
  
• Preheat oven to 375 f
• Filling: Boil potato about 20 minutes and cool
• Caramelize onions in butter about 45 minutes. Season with salt and paper
• Roll dough into a thin sheet, cut into 3 3x6" strips
• Fill and roll, overlapping dough and folding bottom and pinching top
  
• Place knishes on a baking sheet and brush on glaze
• Bake about 45 minutes
• Cool and serve with spicy mustard or sour cream