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Flaky Potato Knishes: Savory Peruvian-Inspired Delights

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Potato Knishes Recipe

Overview:
Potato Knishes are a beloved dish, originating from Peru and featured in the C.I.P. Women’s Club Cookbook. They are perfect for brunch or any time you crave a wholesome, hearty snack. This recipe yields 12 knishes, each filled with a savory potato and onion mixture, wrapped in a tender, homemade dough.

Nutritional Information:

  • Calories: 580.3 per serving
  • Fat: 20.2g
    • Saturated Fat: 2.9g
  • Cholesterol: 52.9mg
  • Sodium: 142.2mg
  • Carbohydrates: 87g
    • Fiber: 6.7g
    • Sugar: 2.8g
  • Protein: 12.8g

Ingredients:

  • 6 cups all-purpose flour
  • 1 tsp baking soda
  • 1 egg
  • 1 cup water
  • 1 1/2 lbs potatoes, mashed
  • 3/4 cup chopped onions
  • 12 eggs (for the filling)
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • Vegetable oil, for sautéing and greasing

Cooking Times:

Preparation Cooking Total
30 minutes 45 minutes 1 hour 15 minutes

Instructions:

  1. Prepare the Dough:

    • In a large bowl, combine the flour and baking soda.
    • Make a well in the center and add the beaten egg and 1/4 cup of water.
    • Gradually mix with a knife, adding water in small amounts (about 1/4 cup at a time), until well combined.
    • Divide the dough into 6 balls.
    • Knead each ball on a lightly floured surface until smooth and elastic. The dough should be able to hold a thumbprint for a few seconds.
    • Place the dough balls in a pie plate and pour a tablespoon of oil over each. Let them soak for at least 1 hour.
  2. Prepare the Filling:

    • In a skillet, sauté the chopped onions in vegetable oil until translucent.
    • In a large bowl, mix together the mashed potatoes, sautéed onions, 12 beaten eggs, salt, and pepper until well combined.
  3. Assemble the Knishes:

    • Preheat the oven to 400°F (200°C).
    • Roll out each dough ball thinly with a rolling pin, until it’s almost paper-thin (about 1/16 inch thick).
    • Place a portion of the potato mixture onto each rolled-out dough.
    • Roll the dough around the filling and seal the edges tightly.
    • Cut the filled rolls into 1 1/2 inch pieces.
    • Place them seam side down on a lightly greased baking sheet.
  4. Bake the Knishes:

    • Bake in the preheated oven at 400°F (200°C) for about 45 minutes or until the knishes are lightly browned.
  5. Serve:

    • Let the knishes cool slightly before serving. They can be enjoyed warm or at room temperature.

Tips:

  • Ensure the dough is rolled out very thin to achieve the traditional delicate texture of knishes.
  • Experiment with different seasonings in the potato mixture for varied flavors.
  • These knishes can be stored in an airtight container in the refrigerator for a few days and reheated in the oven for a fresh-baked taste.

Conclusion:
Potato Knishes are a delightful treat that combines a flaky, homemade dough with a hearty potato filling. Whether you serve them as a snack, appetizer, or part of a brunch spread, they are sure to be a hit with family and friends alike. Enjoy the process of making these from scratch and savor the delicious results!

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