Retro recipe: Potato knishes
FoodA traditional favorite

Retro recipe: Potato knishes

This column first ran in the Chronicle’s June 13, 1969, issue.

(Image courtesy of ArstyBee via Pixabay)
(Image courtesy of ArstyBee via Pixabay)

This recipe is published at request of a reader from Philadelphia. We give here the basic method of preparing knishes with potato filling. You can adapt it to you own liking, filling it with meat, liver, etc.

Dough Topping Filling
Yields about 30 knishes

2 ½ cups flour
1 cup margarine
1 cup water
2 tablespoons white vinegar
1 teaspoon salt
1 egg yolk
2 teaspoons water
2 ounces sesame seed
2 cups mashed potatoes (you can use instant mashed potatoes
1 small onion chopped and fried (or use dehydrated flakes)
2 tablespoons margarine
1 teaspoon salt
¼ teaspoon pepper

Prepare the dough one day in advance because it needs refrigeration.

Bring to a boil the one cup of water.

Add margarine, stir until it melts.

Add the vinegar.

Stir the flour into a bowl with salt.

Add the warm, diluted margarine and stir will with a wooden spoon to blend all ingredients.

Cover with foil and refrigerate overnight.

Before you start preparing the knishes, heat the oven to 300 F.

Prepare the filling. Combine the mashed potatoes with onions, margarine, salt and pepper. Blend well and let cool.

Divide the dough into two balls. For easier rolling, sprinkle with flour and roll out to a thin leaf. Cut out into 3- or 4-inch circles. On each, put a teaspoon of filling.

Moisten the edges and seal by folding the dough rounds over themselves, and pinching tightly the moistened edges.

Repeat until you finish all the dough.

Dilute an egg yolk into two teaspoons water. Brush the top of the knishes with it.

Sprinkle sesame seeds over the wet surface.

Arrange on a baking sheet and bake for 30 minutes until the top of the knishes is golden brown. PJC

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