How to Make Jewish Potato Knishes: A Single-Serving Savory Pie (2024)

For the Knish Dough:

• 8 ounces (2 sticks) unsalted butter, softened

• 8 ounces (1 brick) cream cheese, softened

• 1/2 cup sour cream

• 3 1/2 cups all-purpose flour

• 1 teaspoon kosher salt

For the Potato Filling:

• 3 large potatoes (about 1 3/4 pounds), peeled, cut into 1-inch chunks, boiled in well-salted water, cooled, and passed through a ricer

• 1 medium onion (about 1 pound), chopped and sautéed

• 1 large egg, beaten

  See Also

  Classic Potato Knish | Kosher and Jewish Recipes

• 1/8 cup pre-made instant mashed potatoes, prepared according to package directions

• 1 teaspoon kosher salt, or more to taste

• 1/2 teaspoon ascorbic acid (or vitamin C powder), to keep the potatoes from turning dark, optional

• 1/2 teaspoon garlic powder

• 1/2 tablespoon hot sauce, such as Tabasco

• 4 ounces (1 cup) finely shredded Cheddar cheese, optional

For the Egg Wash:

• 1 large egg, beaten

• 1 tablespoon water

• 1 drop yellow food coloring, optional

Make the Knish Dough

1. Gather the ingredients.

   

2. In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.

   

3. Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.

   

Make the Potato Filling

1. Gather the ingredients.

   

2. In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.

   

3. Mix until thoroughly combined. Set aside.

   

Assemble the Knishes

1. Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.

   

2. Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.

   

3. Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.

   

4. Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.

   

5. Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.

   

6. Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.

   

7. Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.
   

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Cheddar
• appetizer
• eastern european
• hanukkah