Potato Knishes

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These would be your comfort carbs. Nom, nom.

Makes 12

Ingredients

1 large onion
1 egg
1 tablespoon cold water
¼ cup (½ stick) butter
1/8 tsp freshly grated nutmeg
salt and pepper

1½ cup unbleached, all-purpose flour
1/3 cup water
1 egg
2½ tablespoons vegetable oil
Pinch of salt
2 lbs potatoes

Instructions

  1. Make the dough. In the bowl of a standing mixer, combine the flour, 1/3 cup water, egg, oil and pinch of salt. Mix and knead with the dough hook attachment at low speed, for about 12 minutes until the dough is smooth and elastic. Coat with a little oil, cover and let rest in the refrigerator for at least 1 hour.
  2. Meanwhile, peel the potatoes, and cut into large chunks. Add to a large pot of salted, cold water and place over high heat. Bring to a boil, and continue boiling until potatoes are soft and can be pierced with a fork.
  3. Drain the potatoes, and rice or mash them in a large bowl, leaving some chunks.
  4. Preheat oven to 400°F. Chop onion finely. Beat the egg and 1 tablespoon cold water together in a small bowl. Cover a baking sheet with parchment.
  5. In a medium skillet melt the butter over medium heat. When sizzling, add the onions and cook them until soft, but not browned.
  6. Add the onions to the bowl with the potatoes. Add the nutmeg, and salt and pepper to taste. Mix gently until combined. Do not over-mix, as you want a light, fluffy texture for the filling.
  7. Remove the dough from the refrigerator, and divide into 12 equal-sized pieces. With your palms, roll each piece into a ball. Cover with plastic wrap, and let rest for 5-10 minutes.
  8. Make the knishes one at a time. On a lightly floured surface, flatten and press out a piece of dough into a circle. With your fingertips and knuckles, continue pressing and stretching the dough until it is very thin, and about 7 inches in diameter.
  9. Place ½ to ¾ cup of the filling in the center of the dough. Bring the edges of the dough together, up over the top of the filling, pleating. Seal by giving the pleated edges a twist, and place the knish, sealed side down, on the parchment. Continue with the rest of the knishes.
  10. Brush the tops of all the knishes with the egg mixture.
  11. Bake until golden brown, approximately 20 minutes. Serve hot.

My husband says: Knish dough is supposed to be like strudel, very thin and delicate; they say you should be able to read the newspaper through it! If, like me, you are terrible at the dough-stretching-by-hand thing, you have permission to use a rolling pin.