Flaky Potato Knishes: Savory Peruvian-Inspired Delights

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:

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!