Description
These Potato Knishes are the ultimate comfort food — flaky, golden pastry pockets stuffed with a savory, creamy potato filling bursting with tender onions, scallions, and garlic. Perfect as a snack, appetizer, or side dish, these knishes bring a bit of Eastern European charm right into your kitchen. Trust me, once you try these, they’ll quickly become a family favorite!
Ingredients
Scale
- 1 cup all-purpose flour, sifted
- ⅔ cup vegetable or canola oil
- 3 lbs Russet potatoes
- 1 yellow onion, finely diced
- 1 bunch scallions, finely sliced
- 2 cloves garlic, minced
- 1 egg yolk (or vegan alternative)
- Salt to taste (start with 1–2 tsp)
Instructions
- Peel and boil potatoes until tender. Drain and mash until smooth.
- In a pan, sauté onion, scallions, and garlic until soft and fragrant, about 5 minutes.
- Mix the sautéed vegetables into the mashed potatoes. Season generously with salt to taste.
- For the dough, combine sifted flour and oil; knead gently until you get a smooth, pliable dough.
- Roll the dough out into circles, about 4–5 inches in diameter.
- Place a generous spoonful of potato filling in the center of each circle.
- Fold the edges over the filling and pinch to seal, forming little pockets.
- Brush the knishes with egg yolk or your chosen vegan alternative to give a beautiful golden glaze.
- Bake at 375°F (190°C) for 30–35 minutes, or until golden brown and crispy.
- Serve warm and enjoy these cozy, flaky pockets of deliciousness!
Notes
- For a vegan version, use plant-based milk and egg substitute for brushing.
- Try adding a pinch of smoked paprika or fresh herbs into the potato filling for an extra flavor boost.
- These freeze beautifully before baking — just bake from frozen, adding a few extra minutes.
- Serve with sour cream, mustard, or your favorite dipping sauce.
Nutrition
- Serving Size: 1 knish
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg