Potato Knishes

    3 hours

    Knishes are traditional Jewish treat of golden pastry filled with seasoned mashed potatoes and fried onions.

    35 people made this

    Serves: 60 

    • 7 baking potatoes, peeled and cubed
    • 1/4 cup (60ml) vegetable oil
    • 2 onions, chopped
    • 1 teaspoon ground black pepper
    • 2 teaspoons salt
    • 2 teaspoons white sugar
    • 1 teaspoon minced garlic
    • 2 eggs
    • 1/2 cup (120ml) vegetable oil
    • 1 cup (250ml) warm water
    • 1 teaspoon salt
    • 4 cups (500g) plain flour
    • 2 egg yolks
    • 2 tablespoons milk

    Preparation:2hours  ›  Cook:1hour  ›  Ready in:3hours 

    1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a frypan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar and garlic. Mash until smooth; set aside.
    2. Preheat an oven to 190 degrees C. Line a baking tray with baking paper.
    3. Beat eggs, 1/2 cup of vegetable oil, warm water and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 20x30cm. Slice the rolled dough in half lengthwise, then spread the potato mixture down the centre of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
    4. Cut each log into 3cm slices and place cut side down on the prepared baking tray. Gently press the edges of the dough toward the centre of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
    5. Bake in the preheated oven until golden brown, 35 to 45 minutes.

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    Reviews in English (30)


    This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them.  -  11 Dec 2009  (Review from Allrecipes USA and Canada)


    Excellent. To see photos of these being prepared, visit my facebook page (look up Izenberg's Catering - in Conshohocken, PA). When there, click on photos and look for them.  -  21 Jul 2011  (Review from Allrecipes USA and Canada)


    This is an excellent, easy recipe! The filling is simple yet flavorful, and you can easily create variations by adding cheese, meat, or other vegetables. The pastry was easy to handle, cooked well, and tasted delicious. The one problem was that the filling bubbled out the bottom and sides during cooking, so seal them nice and tight, and leave a vent in the top. I will definately be making these again!  -  06 Mar 2011  (Review from Allrecipes USA and Canada)