Mini Potato Knishes

WHY I LOVE THIS RECIPE:  I love knishes. Sometimes my family likes to have them for an appetizer or snack. Sometimes I make them smaller. I used this recipe years ago when I taught a cooking elective with synagogue students. It is a great recipe to use with kids. They usually love the knishes.

Mini Potato Knishes

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Ingredients

For the Filling

• 2 potatoes, medium
• 1 small onion, chopped fine
• 2 Tbsp oil
• ½ tsp salt
• ¼ tsp pepper
• 1 egg

For the Dough

• 1 cup flour
• ¼ tsp salt
• 1 tsp baking powder
• 1 egg
• ¼ cup egg
• 1½ Tbsp ice water

Instructions

For the Filling

• Boil potatoes until soft, about 30 minutes.
• Drain and cool potatoes. Peel potatoes. Mash potatoes.
• Sauté onions over medium heat until golden brown. Add to potatoes,
• Add the salt, pepper, and egg. Mix well.

For the Dough

• Mix flour, salt and baking powder in a bowl until well blended.
• Add egg, oil and ice water. Mix with your hands until a ball forms.
• Knead dough until smooth.
• Preheat oven to 350°. Line a baking sheet with parchment paper.
• Divide dough into two balls. Roll into a rectangle about 12" wide. Place a few drops of oil on the dough.
• Spread mashed potato mixture across the top of the dough about 1" from the top edge. Roll up jelly roll style.
• Cut into 1½" pieces and place on baking sheet.
• Bake for 30-35 minutes, or until brown.

Notes

Knishes are best served hot. To reheat, place knishes in a 350 degree oven for 5 minutes.