Round Baked Potato Knish with Caramelized Onion
Crispy-bottomed, tender potato knish with caramelized onion filling and a golden egg wash crust. This Jewish-Eastern European comfort food features a flaky dough exterior encasing creamy mashed potatoes and sweet cooked onions. Serve warm as an appetizer, snack, or side dish for lunch or dinner. This version uses a food processor for easy dough mixing and individual round portions for elegant plating.
Ingredients
- ½ cup water
- 2 teaspoons apple cider vinegar
- 1 teaspoon salt, divided
- 1 ½ cups all-purpose flourwhole wheat flour0.75:1earthier flavordenser crumb
medium confidence
- ¼ teaspoon baking powder
- 4 tablespoons olive oil, divided
- 3 small russet potatoes, peeled and chopped
- 1 small onion, diced
- 1 egg, beaten
Instructions
- 1
Combine water, vinegar, and half the salt in a bowl.
- 2
Pulse flour and baking powder in a food processor, then add water mixture and blend.
- 3
Drizzle in three tablespoons oil while processor runs, blend one minute.
- 4
Transfer dough to floured surface and knead two minutes.
- 5
Wrap in plastic and refrigerate one hour.
- 6
Peel and chop potatoes, boil in covered pot fifteen minutes until tender.
- 7
Drain potatoes and transfer to large bowl.
- 8
Dice onion and cook in frying pan with one tablespoon oil over medium heat ten minutes, stirring frequently.
- 9
Mash potatoes and mix in remaining salt, then fold in cooked onions.
- 10
Preheat oven to 375 F.
- 11
Roll dough on floured surface to one-eighth inch thickness in rectangle shape.
- 12
Cut twelve four-inch diameter circles using glass or cookie cutter.
- 13
Place one and one-half tablespoons filling in center of each circle, fold sides up and twist to seal.
- 14
Brush with beaten egg and bake twenty-five minutes until golden brown on top.
Tips
Chill dough fully for easier rolling and better texture; skip this step only if time is critical, though texture will be less flaky.
Cut potato filling into twelve equal portions before assembling to ensure consistent sizing and even baking.
Good to Know
Keep baked knish in airtight container at room temperature up to two days, or refrigerate up to four days.
Prepare dough and filling up to one day ahead. Assemble and freeze unbaked knish up to one month; bake directly from frozen, adding five to ten minutes to bake time.
Serve warm or at room temperature as appetizer, side dish, or light meal. Pair with sour cream, mustard, or hot sauce.
Common Mistakes
Do not skip dough rest to avoid tough, dense texture.
Do not overfill each knish to avoid leaking during baking and uneven cooking.
Do not exceed one-eighth inch dough thickness to avoid raw center and thick crust.
Substitutions
FAQ
Can I make the filling ahead?
Yes, prepare potato and onion filling up to two days in advance. Store in airtight container in refrigerator. Bring to room temperature before assembling knish.
What if I don't have a food processor?
Mix flour and baking powder by hand in a bowl. Cut in oil with fingertips until crumbly, then add water mixture and stir until dough forms. Knead longer, about five minutes, to develop gluten.
Can I freeze baked knish?
Yes, cool completely, wrap individually in plastic wrap and foil, then freeze up to three months. Reheat in oven at 350 F for fifteen to twenty minutes covered with foil.