Potato knish
Yield 3
Dough
Dry
Make dough:
- 1 Cup all-purpose flour
- 1/3 teaspoon baking powder
- Pinch teaspoon table salt
- 2/3 egg
- 1 Tbsp cup vegetable oil
- 1/4 teaspoon white vinegar
- 2 Tbsp water
- 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
- 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
