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Knish

Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. —Marlena Spieler, Waterlooville, England
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    12 servings

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 ounces sour cream
  • 1 pound medium potatoes, peeled and cubed (about 2 cups)
  • 1/4 cup butter, cubed
  • 3 medium onions, finely chopped
  • 2 large eggs, lightly beaten, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight.

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
  • Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes.
  • Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs.
  • Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

Nutrition Facts
1 serving: 246 calories, 14g fat (8g saturated fat), 63mg cholesterol, 443mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 5g protein.
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