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

• Produce

  • 1 tsp Garlic powder
  • 1 lb Onions
  • 1/4 cup Potato buds, instant
  • 6 Potatoes, large

• Refrigerated

  • 1 Egg beaten with, large
  • 2 Eggs, large whole

• Condiments

  • 1 tbsp Tabasco sauce

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 3 tsp Salt

• Dairy

  • 8 oz Butter, unsalted
  • 8 oz Cheddar cheese
  • 8 oz Cream cheese
  • 1/2 cup Sour cream

• Other

  • 3/4 teaspoon ascorbic acid or vitamin C powder (to keep the potatoes from turning dark

Found on easteuropeanfood.about.com

Description

Ingredients

• Knish Dough:
• 8 ounces softened unsalted butter
• 8 ounces softened cream cheese
• 1/2 cup sour cream
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• Potato Filling:
• 6 large potatoes, peeled, cut into chunks, boiled, cooled and shredded in a ricer or grinder
• 1 pound onions, chopped and sautéed
• 2 large whole eggs, beaten
• 1/4 cup instant potato buds
• 2 teaspoons salt
• 3/4 teaspoon ascorbic acid or vitamin C powder (to keep the potatoes from turning dark)
• 1 teaspoon garlic powder
• 1 tablespoon Tabasco sauce
• 8 ounces finely shredded Cheddar cheese (optional)
• Egg Wash:
• 1 large egg beaten with 1 tablespoon water (and 1 drop of yellow food coloring, if desired)

Directions

• Preparation Make the Knish DoughIn a food processor fitted with a metal blade, process butter, cream cheese and sour cream until smooth. Add flour and salt and pulse to blend. Turn 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 FillingIn a large bowl, mix together all the filling ingredients until thoroughly combined. Set aside. Assemble the KnishesHeat oven to 350 degrees. Flour a work surface and place the dough on it. Cover with plastic wrap and let rest 15 minutes. Roll the dough to a 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 tablespoon water and 1 drop of yellow food coloring, if desired. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope.Bake the KnishesPlace knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or meatless main course.