Potato knish

Knish is a Yiddish word derived from the Russian word knish (a bread bun), and was brought to America by Russian immigrants.

• makes

  8

• prep

  1:10 hour

• cook

  1:20 hour

• difficulty

  Mid

Ingredients

• 1.2 kg russet potatoes, peeled, chopped
• 100 g butter
• 1 onion, finely chopped
• 80 ml (⅓ cup) farmer’s cottage cheese (see Note)
• 80 ml (⅓ cup) cream cheese
• 3 spring onions, chopped
• 1 tbsp chopped dill
• 1 egg, lightly beaten

Knish dough

• 485 g (3¼ cups) plain flour, plus extra, to dust
• 1 tbsp sugar
• 1 tsp baking powder
• 2 eggs, lightly beaten
• 60 ml (¼ cup) vegetable oil
• 125 ml (½ cup) cold sparkling water

Instructions

To make knish dough, sift flour, sugar, baking powder into a bowl. Add ½ tsp salt. Make a well in the centre, then add eggs, oil and water. Using your hands, gradually combine until a dough forms. Knead on a lightly floured work surface for 3 minutes. Return to bowl, cover and rest for 30 minutes.

Cook potatoes in a large saucepan of boiling, salted water for 20 minutes or until just tender.

Meanwhile, melt butter in a frying pan over medium heat. Add onion and cook for 5 minutes or until golden brown. Set aside.

Drain potatoes, then mash. Cool slightly, then combine with onions, 1½ tsp salt, 1 tsp black pepper, cheeses, spring onions and dill.

Preheat oven to 180°C. Divide dough into 8 and roll out each piece on a lightly floured work surface to an 18cm square. Spoon one-eighth of the potato mixture into the centre of each square.

Working one square at a time, brush edges with egg, then fold corners towards centre and pinch seams to seal. Brush with egg and place on oven trays lined with baking paper. Bake for 20 minutes or until golden brown; don’t bake any longer as pastry may burst. Serve with tomato sauce.

Note
• Farmer’s cottage cheese is cottage cheese that has been pressed to remove all the liquid. It is available from selected supermarkets and delis.

Photography by Brett Stevens.

As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.