📝 About This Recipe
A quintessential comfort food of Eastern European Jewish heritage, these knishes feature a thin, flaky pastry wrapped around a rich, schmaltz-kissed mashed potato filling. Each bite offers a satisfying contrast between the crisp, golden crust and the velvety, onion-infused center. These savory hand pies are more than just a snack; they are a warm embrace of culinary history, perfect for any gathering or a cozy afternoon treat.
🥗 Ingredients
For the Pastry Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup Vegetable oil (neutral flavor)
- 1/2 cup Warm water
- 1 teaspoon Apple cider vinegar (helps tenderize the dough)
- 1 Large egg (room temperature)
For the Potato Filling
- 2 pounds Russet potatoes (peeled and cubed)
- 2 large Yellow onions (finely diced)
- 3 tablespoons Schmaltz (rendered chicken fat) or vegetable oil (schmaltz provides authentic flavor)
- 1 1/2 teaspoons Kosher salt (to taste)
- 1 teaspoon Freshly ground black pepper
- 1/2 teaspoon Garlic powder
For the Egg Wash
- 1 Large egg (beaten)
- 1 tablespoon Water
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, baking powder, and salt. Create a well in the center.
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2
In a separate small bowl, whisk the oil, warm water, vinegar, and one egg until combined. Pour this into the flour well.
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3
Mix the dough by hand until it comes together. Turn it onto a lightly floured surface and knead for about 3-5 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for at least 30 minutes.
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4
While the dough rests, place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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5
Meanwhile, heat the schmaltz or oil in a skillet over medium-low heat. Add the diced onions and cook slowly for 15-20 minutes, stirring occasionally, until they are deep golden brown and caramelized.
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6
Drain the potatoes and mash them thoroughly while hot. Stir in the caramelized onions (and their fat), salt, pepper, and garlic powder. The mixture should be thick and flavorful. Let it cool completely.
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7
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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8
Divide the rested dough into two equal portions. On a floured surface, roll one portion into a very thin rectangle, roughly 10x12 inches.
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9
Shape half of the potato filling into a long log along the bottom edge of the dough, leaving about an inch of space at the bottom and sides.
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10
Roll the dough tightly over the potato filling, like a jelly roll, until the potato is fully encased and you have a long cylinder. Seal the seam with a dab of water.
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11
Using the side of your hand in a 'sawing' motion (or a knife), divide the log into 6 equal pieces. Pinch the dough at the bottom of each piece to seal it, and use your thumb to press an indentation into the top, creating the classic knish shape.
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12
Repeat the process with the second half of the dough and filling. Place all 12 knishes on the prepared baking sheet.
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13
Brush the tops and sides of each knish generously with the egg wash for a glossy, golden finish.
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14
Bake for 35-40 minutes, or until the pastry is crisp and a beautiful deep golden brown.
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15
Allow to cool for 10 minutes before serving. This helps the filling set slightly so they are easier to handle.
💡 Chef's Tips
For the best flavor, use schmaltz (chicken fat); it adds a savory depth that oil cannot replicate. Ensure your potato filling is completely cooled before rolling; warm filling will steam the dough and make it soggy. Roll the dough as thin as possible—it should be almost translucent—to ensure a delicate, flaky crust. If the dough is too elastic and keeps shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. You can add sautéed mushrooms or a bit of kasha (buckwheat) to the potato filling for extra texture and variety.
🍽️ Serving Suggestions
Serve warm with a side of spicy brown deli mustard for a classic experience. Pair with a bowl of hot chicken noodle soup or borscht for a complete meal. Accompany with chilled sour cream and fresh chives for a cooling contrast. Enjoy alongside a crisp pickles and a glass of seltzer or cream soda. These make excellent leftovers; reheat in the oven at 350°F to restore the crust's crispness.