KNISH

KNISH

Knish are little potato buns that have been a popular East European street food for centuries and they are loved all around the world. Mine are filled with potato and matzo meal, so they’re quite carb heavy, but they go so well with soups or vegetable stews, or you can just eat them on their own as a snack. Once you’ve mastered the method, you can customise the filling and make them your own with minced meats, sauerkraut, cheese, herbs, almost whatever takes your fancy.

INGREDIENTS

SERVES: 7

Dough:

200g plain flour

1tsp baking powder

2tbsp vegetable oil

1 egg

45ml water

½ tsp salt

1 egg yolk and splash of milk for glaze

Filling:

300g potato diced

1 large onion finely diced

2tbsp vegetable oil

3tbsp of matzo meal or dry breadcrumbs

2tsp caster sugar

1 egg beaten

Salt and pepper to season

2 cloves of garlic

METHOD

1: To make the potato filling, bring a medium saucepan of salted water to the boil. Add the diced potatoes and cook for around 10-1 minutes until tender. Drain in a colander and leave for a few minutes to allow the potatoes to steam and dry out.

2: Meanwhile, heat a frying pan over a medium heat and add the oil. When it is hot, add the onion and garlic and sweat for around 10-12 minutes until soft and deep golden – you want the onion to be quite caramelised.

3: Transfer the onion and garlic to a large bowl, add the potatoes and mash together well until smooth. Stir in the matzo meal, sugar and beaten egg. Season generously with salt and pepper and mix well to combine. Cover with cling film and place in the fridge to chill.

4: To make the dough, put the flour, baking powder, salt, oil, egg and water in a freestanding electric mixer fitted with the dough hook (or into a food processor), and mix to a soft, pliable dough. Wrap the dough in cling film and chill in the fridge for an hour.

5: Preheat the oven to 180C/Fan 160C/Gas 4. Lightly grease a large baking tray.

6: Using a lightly floured rolling pin, roll the dough out as thinly as possible on a floured surface to a 30cm square.

7: Spoon the potato filling into the centre of the dough and spread it out evenly, leaving a 2-3cm clear margin. Brush the edges of the dough with egg wash, then roll up tightly like a swiss roll. Press the ends together with your fingers to seal.

8: Gently press and pinch the open edges to seal the buns, shaping them gently with your hands. Place the buns flat side down on the prepared baking tray and brush each one generously with egg wash.

9: Bake for 40-50 minutes, until golden brown and crisp.

10: Serve the knish warm, or on their own as a snack, or floating in bowls of soup or stew.

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INGREDIENTS

SERVES: 7

Dough:

200g plain flour

1tsp baking powder

2tbsp vegetable oil

1 egg

45ml water

½ tsp salt

1 egg yolk and splash of milk for glaze

Filling:

300g potato diced

1 large onion finely diced

2tbsp vegetable oil

3tbsp of matzo meal or dry breadcrumbs

2tsp caster sugar

1 egg beaten

Salt and pepper to season

2 cloves of garlic

METHOD

1: To make the potato filling, bring a medium saucepan of salted water to the boil. Add the diced potatoes and cook for around 10-1 minutes until tender. Drain in a colander and leave for a few minutes to allow the potatoes to steam and dry out.

2: Meanwhile, heat a frying pan over a medium heat and add the oil. When it is hot, add the onion and garlic and sweat for around 10-12 minutes until soft and deep golden – you want the onion to be quite caramelised.

3: Transfer the onion and garlic to a large bowl, add the potatoes and mash together well until smooth. Stir in the matzo meal, sugar and beaten egg. Season generously with salt and pepper and mix well to combine. Cover with cling film and place in the fridge to chill.

4: To make the dough, put the flour, baking powder, salt, oil, egg and water in a freestanding electric mixer fitted with the dough hook (or into a food processor), and mix to a soft, pliable dough. Wrap the dough in cling film and chill in the fridge for an hour.

5: Preheat the oven to 180C/Fan 160C/Gas 4. Lightly grease a large baking tray.

6: Using a lightly floured rolling pin, roll the dough out as thinly as possible on a floured surface to a 30cm square.

7: Spoon the potato filling into the centre of the dough and spread it out evenly, leaving a 2-3cm clear margin. Brush the edges of the dough with egg wash, then roll up tightly like a swiss roll. Press the ends together with your fingers to seal.

8: Gently press and pinch the open edges to seal the buns, shaping them gently with your hands. Place the buns flat side down on the prepared baking tray and brush each one generously with egg wash.

9: Bake for 40-50 minutes, until golden brown and crisp.

10: Serve the knish warm, or on their own as a snack, or floating in bowls of soup or stew.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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