Knish with Potato

Knish with Potato is a delightful traditional Jewish pastry filled with a savory potato mixture, wrapped in a flaky dough. This comforting appetizer is perfect for sharing and brings warmth to any gathering.

Ingredients

• All-purpose flour - 250 grams
• Salt - 1 teaspoon
• Unsalted butter - 100 grams, cold and cubed
• Water - 60 milliliters, ice-cold
• Potatoes - 300 grams, peeled and diced
• Onion - 1 medium, finely chopped
• Vegetable oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Egg - 1, for egg wash

Steps

1. In a large bowl, mix the flour and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
2. Gradually add ice-cold water, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Meanwhile, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash the potatoes in a bowl.
4. In a skillet, heat vegetable oil over medium heat. Sauté the chopped onion until golden brown, about 5 minutes. Add to the mashed potatoes.
5. Season the potato mixture with black pepper and garlic powder. Mix well and let cool.
6. Preheat the oven to 200°C (400°F).
7. Roll out the chilled dough on a floured surface to about 3 mm thick. Cut into 10 cm squares.
8. Place a spoonful of the potato filling in the center of each square. Fold over the corners to form a pocket and pinch to seal the edges.
9. Place the knishes on a baking sheet lined with parchment paper. Beat the egg and brush the tops of the knishes with the egg wash.
10. Bake for 25-30 minutes, or until golden brown. Allow to cool slightly before serving.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Contains fiber from potatoes, supporting digestive health.

Tags