Crispy Potato Knishes

Crispy Potato Knishes are deliciously stuffed pastries that bring a delightful crunch and savory flavor to your appetizer spread. These knishes are perfect for sharing and can be enjoyed warm or at room temperature.

Ingredients

• All-purpose flour - 1 cup (125g)
• Salt - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Water - 1/4 cup (60ml)
• Potatoes - 2 medium (about 300g)
• Onion - 1 small, finely chopped
• Garlic - 1 clove, minced
• Black pepper - 1/2 teaspoon
• Paprika - 1/4 teaspoon
• Egg - 1, beaten (for egg wash)
• Oil for frying - as needed

Steps

1. In a large bowl, combine the flour and salt. Add the vegetable oil and water, mixing until a dough forms. Knead the dough on a floured surface for 5 minutes, then wrap in plastic wrap and let it rest for 30 minutes.
2. Peel and dice the potatoes, then boil them in salted water for about 15 minutes or until tender. Drain and mash the potatoes in a bowl.
3. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Stir this into the mashed potatoes along with black pepper and paprika. Allow the filling to cool slightly.
4. Roll out the rested dough on a floured surface to about 1/8-inch thickness. Cut into circles using a cup or a round cutter.
5. Place a spoonful of the potato filling in the center of each circle. Fold over to form a half-moon shape and pinch the edges to seal tightly.
6. Heat oil in a deep pan over medium heat. Fry the knishes in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
7. Brush the tops of the fried knishes with the beaten egg for a shiny finish. Serve warm.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Contains vitamins and minerals from potatoes and onions.

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