The recipe of knish is used in order to prepare a flavorful meal that can be eaten
by vegetarians as well.
You can add any sauce to the crispy knishes as you eat
them but there is a tangy mustard flavor that is incorporated into the
45 minutes (including the boiling time for the potatoes)
about 38 minutes
- 1/2 cup extra virgin olive oil (or you can substitute
for safflower or canola oil)
- 3 cups of all purpose flour
- egg replacer - for the measure of 2 whole eggs - you
will use 1 egg equivalent in the dough and the remainder in
the filling (or you can use 2 eggs)
- 3 tbsp of granulated sugar
- 1/2 cup of water
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1/4 cup grated carrot (sautéed for 5 minutes in olive
- 6 Yukon gold potatoes
- 1/2 tsp salt
- 1/4 tsp of pepper
- 1 tsp dry mustard
- 1 cup chopped onions (slightly cooked in olive oil
with just a bit of sugar)
- 1/4 cup deli mustard mixed with 1 teaspoon of diced
jalapenos (browned in a teaspoon of olive oil)
Add the first 7 ingredients (reserve 1/3 cup
flour) to a large
mixing bowl and combine them together. This will create a sticky
dough but you can fix it by using some of your reserved
flour and adding it to the bowl. Remember to use the equivalent of one
whole egg (or use 1 egg).
Once you have soft, silky dough you should
divide it into 10 to 12 equal portions.
Roll each of these into a small ball and then
roll out flat with a floured rolling pin.
Use a butter knife to create 10 to 12 small
rectangles of dough.
Wash, peel, quarter and boil the
potatoes. Cook just
until tender to the fork.
Mash the potatoes and then combine with: salt, pepper, dry mustard, egg replacer that equals one whole egg (or
grated carrot and caramelized chopped onions.
Spread a small amount of the spicy mustard
mixture over the top each pastry rectangle.
Add a spoonful of the potato filling to each of
these pastry rectangles.
Fold over the edges and use a fork to crimp the
Place all of the potato knish onto a cookie
sheet and bake in an oven at 350º F (177º C) for about 38 minutes. They will be
golden brown in color when
they are done.
- Serve a
small dish of some plain mustard with them. You can
spoon the mustard into the interior of the potato knishes as you eat
- To create additional crispness you may wish to
spread a little
egg replacer or (egg) over the exterior of each one prior to placing
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To save time read some tips for leaving them already set up.
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