Potato Knishes
Potato Knishes are delightful pastries filled with creamy mashed potatoes and sautéed onions, all wrapped in a flaky golden crust. This comforting recipe is perfect for family gatherings or cozy nights in, offering a nostalgic taste that brings everyone together. Enjoy them warm with a side of sour cream or applesauce for an unforgettable experience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Eastern European
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 3 large Russet potatoes, peeled and chopped
- 1 medium onion, finely chopped
- Salt and pepper to taste
- 1 large egg (for egg wash)
Instructions
- Prepare the Dough: In a bowl, mix flour and salt. Cut in butter until crumbly. Gradually add cold water to form a soft dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cook the Potatoes: Boil chopped potatoes in salted water until tender (15-20 minutes). Drain and return to pot.
- Sauté the Onions: In a skillet, melt butter or oil over medium heat. Sauté onions until golden brown (5-7 minutes).
- Mash Filling: Combine cooked potatoes with sautéed onions in a bowl. Season with salt and pepper; mash until smooth yet chunky.
- Roll Out Dough & Fill: Preheat oven to 375°F (190°C). Roll out dough thinly on a floured surface. Cut circles (about 4 inches) and place a spoonful of filling on each circle.
- Seal & Bake: Fold circles into half-moons, sealing edges tightly. Brush with egg wash and place on parchment-lined baking sheet. Bake for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg