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Potato Knishes

Other

Contributed by: BMC Teaching Kitchen

Potato Knish photo by Gaby Redner

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The knish derives from Eastern European, Jewish homes. The word is a Yiddish one. Instead of making the dough from scratch, this recipe uses puff pastry, making this quite a simple recipe to follow. You can even used packaged or re-hydrated mashed potatoes if you'd like. Eat this as a snack, or with a protein (fish, chicken, beans), and a non-starchy vegetable (spinach, broccoli, etc.).

Best eaten warm, by re-heating in a toaster oven or oven. These may be frozen for up to 6 months, and defrosted in the oven.

These would pair nicely with our Stuffed Cabbage, and/or our creamy beat salad.

This recipe is adapted from a recipe by Two Cooks In The Kitchen.

 

Serves:
12 servings
Total Time:
55 minutes
Prep Time:
15 minutes
Cook Time:
40 minutes

Ingredients


Puff_pastry - 2 sheets store-bought puff pastry Potatoes - 3 medium (1.25 lbs) russet or baking potatoes, washed and roughly chopped Onion - 2 medium yellow onions, diced OR onion and garlic powder to taste Oil - 1 ½ Tablespoons avocado, canola, light olive, peanut or sesame oil Pepper - To taste (ground, black pepper) Egg - 1 egg Water - 1 Tablespoon Salt - 1 Tablespoon kosher salt (1 ½ teaspoon table salt)

Instructions

Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Place puff pastry sheets onto a lined baking sheet to defrost.
Step 3
Heat oil in a skillet over medium-low heat. Add onions and sauté until caramel colored, stirring ocassionally, about 20 minutes.
Step 4
Meanwhile, put potatoes in a pot with the salt, and cover with cold water. Bring to a simmer over medium-low heat, and cook until they are soft enough to poke easily with a fork (fork-tender), then strain out the water.
Step 5
Combine potatoes onions, (or onion and garlic powder), and black pepper. Mash with a fork or potato masher until it is slightly chunky.
Step 6
Unroll the puff pastry sheets and use your fingertips to thin them out a bit.
Step 7
Place a 1" thick column of mashed potato at the edge of 1 sheet of puff pastry. Roll it over 1.5 times, and cut off the extra dough. Pinch to seal. Repeat process with remaning dough. You should have 4 long rolls of filled pastry by the end.
Step 8
Bake for 20-25 minutes, until golden brown. Rotate pan halfway through baking.

Notes

We don't peel the potatoes in this recipe. Leaving the skins on adds additional fiber, which is healthy for our digestion and our gut.

If you use onion and garlic powder instead of onions, this dish still comes out tasting delicious. The quantity is not listed, so add about 1/2 teaspoon of onion and/or garlic powder to the mashed potatoes, taste, and add more as needed.

Nutrition Information

Calories:
220 Calories
Fat:
12g
Saturated Fat:
5g
Carbohydrates:
Net Carb: 31g
Dietary Fiber:
2.5g
Protein:
4g
Sodium:
283

Dietary Restrictions

Vegetarian