Potato Knishes Recipe

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Potato Knishes are sure to please the whole family.

Photo by Getty/hipokrat

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6-8 servings SERVINGS

Ingredients

1-1/2 pounds russet potatoes, peeled and cut into chunks
4 tablespoons butter
1/4 cup chicken fat or vegetable oil
1 large onion, diced
Salt and pepper, to taste
1-1/2 packages (17 ounces each) puff pastry, thawed
Spicy mustard, for serving

Directions

Lightly oil a half sheet pan.

Cover potatoes with cold, salted water in a saucepan. Bring to a boil, and boil until fork-tender, about 15 minutes. Drain well, and return to the saucepan. Add butter.

Melt the chicken fat in a skillet over medium heat. Add onion, and saute until golden and soft, about 10 minutes. Add to potatoes, and mash well. Season with salt and pepper.

Remove pastry sheets from refrigerator 1 at a time (chilled pastry is easier to work with). Cut each sheet into 9 equal squares. Stretch each square to form a much larger square, about 1/16-inch thick.

Drop a rounded tablespoon of potato filling in the center of each square. Fold over 2 opposite sides of the dough, then fold over the 2 ends to form a neat parcel. Place seam-side down on prepared pan. Repeat with remaining pastry squares and filling.

Place pan in the freezer while you preheat the oven to 400 degrees Fahrenheit.

Bake knishes for about 20 minutes (30 minutes if completely frozen), or until golden brown.

Serve warm with spicy mustard.Note: Chicken fat is the preferred medium for sauteing the onions, as it thoroughly flavors the filling, but any cooking oil will work fine.

Potato Knishes Recipe

Ingredients

Directions

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