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KNISH DOUGH AND FILLINGS

Course Potatoes, Side dishes
Prep Time 2 hours
Total Time 2 hours

Ingredients

For Potato Filling

  • 2 medium onions chopped
  • 3 tbs. chicken or goose fat or vegetable oil
  • 1 lb. potatoes
  • salt & pepper

For Meat filling

  • 2 tbs. parsley chopped
  • 1 onion chopped
  • salt & pepper
  • 2 tbs. oil
  • 1/2 lb. ground beef

For Dairy Filling:

  • 4 tbs. sour cream
  • 1 egg lightly beaten
  • salt & pepper
  • 10 oz cream cheese drained
  • 4 tbs. chives or dill chopped

For Dough:

  • 2 tbs. vegetable oil
  • 1 2/3 cups (not quite) all-purpose flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 tsp salt
  • 1 egg yolk mixed with 1 teaspoon of water, for glazing

Instructions

  • Beat the eggs with the salt, baking powder, and oil. Gradually add the flour–just enough to make a soft dough that is no longer sticky–mixing it in with a fork to begin with, then working it in with your hand.
  • Knead for about 10 minutes, until very smooth and elastic, sprinkling in a little flour if necessary. Coat with oil, by pouring a little into the bowl, and turning the dough around in it Cover the bowl with plastic wrap and leave for an hour

To make the potato filling

  • Fry the onions in the fat or oil until soft and golden. Boil the potatoes in their jackets, then peel and mash them. Season, with plenty of salt and pepper and mix in the onions

To make the cream cheese filling:

  • Mix all the ingredients together.

To make the meat filling:

  • Fry the onion in the oil until golden. Add the meat and cook, stirring and crushing it with a fork, for about 8 minutes, until it changes color. Season with salt and pepper and stir in parsley Let it cool before using.
  • Knead the dough again for a moment and roll out as thin as you can. Cut into rounds 3 inches (7 1/2 cm) in diameter. Because the dough is elastic and springs back, pull it a little to stretch it again. Place 1 Tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them.
  • Place on greased baking sheets, brush with the egg yolk, and bake in a preheated 350F (180C) oven for 20 25 minutes, or until golden. Serve hot.

Notes

Make your own knishes and choose from two different fillings. This is the classic New York pastry, which bakes into a thin crisp crust. We offer two filling recipes, a meat version and a dairy version.