Potato, Pastrami, and Gruyere Knishes

Name: Potato, Pastrami, and Gruyere Knishes
Yield: Makes 16 knishes
Cuisine: Europe, Eastern European & German
Ingredients: 2 1/4 pounds (1021 grams), russet potatoes, peeled and cut into 1-inch pieces; 1 teaspoon, table salt, divided plus extra for boiling; 1/2 teaspoon, black pepper; 4 ounces (113 grams), Gruyère cheese, shredded (1 cup); 4 ounces (113 grams), sliced deli pastrami, chopped; 2 tablespoons, yellow mustard; 1 teaspoon crushed, caraway seeds; 1/2 teaspoon, dried dill; 1 tablespoon, olive oil; 3 , onions, chopped fine; 2 cups, all-purpose flour; 1 1/2 teaspoons, baking powder; 3/4 cup, olive oil; 1/2 cup, water; 2 , large eggs, 1 egg beaten with 1 tablespoon water; 1 teaspoon, salt

Desserts or Baked Goods
Europe
Eastern European & German
Fruits & Vegetables
Eggs & Dairy
Cheese
Potatoes

By Diane Unger ･ Appears in Cook's Country February/March 2013

Portable, flaky, and satisfying, these stuffed pastries have been a popular street food in New York for 100 years.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes 16 knishes

TIME 2¾ hours, plus 1 hour resting

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