Potato Knishes

Name: Potato Knishes
Cuisine: Europe, Eastern European & German
Ingredients: 2 1/2 pounds (1134 grams), russet potatoes, peeled and cut into 1-inch pieces; 1 teaspoon, table salt, divided plus extra for boiling; 1/2 teaspoon, black pepper; 1 tablespoon, olive oil; 3 , onions, chopped fine; 2 cups (10 ounces/283 grams), 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
Potatoes
Snacks

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 2½ hours, plus 1 hour resting

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

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