Mini Knishes

Mini Knishes are delightful pastry pockets filled with a savory potato and onion mixture, perfect for a cozy appetizer. These bite-sized treats are crispy on the outside and soft on the inside, making them irresistible.

Ingredients

• All-purpose flour - 150 grams
• Unsalted butter - 50 grams
• Water - 60 ml
• Salt - 1/2 teaspoon
• Potatoes - 200 grams, peeled and diced
• Onion - 1 medium, finely chopped
• Olive oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/4 teaspoon
• Egg - 1, beaten (for egg wash)

Steps

1. In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
4. In a skillet over medium heat, heat olive oil and sauté the chopped onion until translucent, about 5 minutes.
5. Mash the cooked potatoes and mix in the sautéed onions, black pepper, and garlic powder. Allow the filling to cool.
6. Preheat the oven to 200°C (400°F).
7. Roll out the chilled dough on a floured surface to about 3mm thick. Cut into 10cm squares.
8. Place a tablespoon of the potato filling in the center of each square. Fold the corners to meet in the middle and pinch to seal.
9. Place the knishes on a parchment-lined baking sheet. Brush the tops with the beaten egg.
10. Bake for 20-25 minutes or until golden brown. Serve warm.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.05 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Potatoes contain vitamin C and potassium, supporting immune health.

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