Potato Knish (ultimate recipe swap)

When we lived in Ann Arbor, Michigan I went to Zingerman’s Bakery several times a week.  A quick stop on the way to the co-op, a bike ride away or the perfect place to end up after a run.  The “Bakehouse” had cooking classes–for food that Zingerman’s made famous and things that the chefs loved.

My husband began buying me classes for my birthday and Christmas–a little self-serving . . . I didn’t care because I loved being in a “real” kitchen again.  This recipe is one that I was introduced to in one of my classes.

This recipe appeals to my Polish roots, my love of make ahead meals and using leftovers.

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This recipe calls for 4 cups of mashed potatoes.

Dough:

• 1 cup of mashed potato
• 1/4 cup oil
• 1 tsp. salt
• 1 tsp. baking powder
• 1 1/2 cups flour
• 2 Tbsp. water
• 1 egg

Filling:

• 3 cups of mashed potatoes
• 1/4 cup oil
• salt and pepper to taste
• 1 cup caramelized onions

For the dough, mix mashed potato, oil, and water until smooth.  In a separate bowl mix salt, baking powder, and flour until blended.  Combine both together.  Make a well in the mixture, add the beaten egg and water–and knead for 6 minutes.  Wrap the dough in plastic and let it rest for 15 minutes.

For the filling, mix everything together.

Unwrap the dough, on a lightly floured surface roll the dough into a 8 x 14 rectangle.  Place the filling evenly along the long side of the rectangle.  Roll the dough over the filling making sure the dough overlaps.  Cut the dough into 2 inch slices.  Remove a slice and pinch the bottom of the dough and place pinched side down on a baking sheet.

Bake at 425 for 20 minutes or until golden brown.

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I make the knish in the morning for dinner or a day ahead of time.  They are great served hot but the kids love them room temperature.   I serve them with sour cream and sometimes fresh blueberries with a side of apple sauce.

Vegan option:  sub out the egg–use a touch more oil or just leave it out all together.  

I’m linking up with the Ultimate Recipe Swap.