Resting atop other knishes, one is split open to reveal the potato and onion filing.

Potato knishes

Makes about 24


2 1/2 cups sifted plain flour
1 teaspoon baking powder
1/2 teaspoon low sodium salt
2 eggs, lightly beaten (for dough)
1 egg, lightly beaten (for egg wash)
1/2 cup rapeseed oil
1 tablespoon olive oil
4 tablespoons water

1 cup chopped onions
1 tablespoon olive oil
2 cups mashed potatoes
1 egg
1/2 teaspoon low sodium salt
1/4 teaspoon pepper


Brush a large baking tray with olive oil.

Preheat the oven to 190°C.

For the filling

In a large nonstick pan, brown the onions in the olive oil. 

Remove the pan from the heat. 

Beat in the potatoes, egg, salt and pepper until the mixture is fluffy. 
For the dough 

Sift the flour, baking powder and salt into a large bowl. 

Make a well in the centre of the flour mixture.

Put the eggs, rapeseed oil and water in the centre of the flour mixture. 

Gradually work the egg mixture into the flour mixture with your hands. 
Pick up the dough and knead it until it's smooth. 

Divide the dough in two and roll as thin as possible. 

Brush with olive oil. 

Cut the rolled dough into three-inch circles. 

Place a tablespoon of the filling on each circle. 
Brush the inside edges of the circle with the egg wash. 

Draw the edges together and pinch firmly, using the egg wash to bind. 

Place the knishes on the baking tray, pinched edges up. 

Bake in the oven for 30 minutes or until lightly browned. 

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