Classic Potato Knishes

Step 1

Sift the flour, baking powder and salt onto a pastry board or marble slab. Make a well in the center of the flour mixture and add the eggs, water and oil. Mix these together with your fingertips, slowly bringing in the rest of the flour with your hands to form a dough. Do this gently until the dough is smooth. Wrap dough in plastic wrap and refrigerate for 15 minutes.

Step 2

Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.

Step 3

Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!

Step 4

In a medium frying pan on low-medium heat, melt the chicken fat and saute the onion until translucent and soft. Increase the heat to medium-high and add the ground beef and cook until the meat is well-browned and cook through. Add the allspice, and salt and pepper.

Step 5

Allow the beef to cool. Stir in the beaten eggs and mix well. The beef is now ready to be used as a filing for the knishes.

Step 6

Note: This filling takes a little longer--about 45 minutes to 1 hour to cook.Wash the sauerkraut and drain it very well. In a medium dutch oven, heat the oil, add the onion and saute until the onion is soft. Add the sauerkraut, sugar, and a little black pepper and stir together. Cover and cook over low heat, stirring occasionally for 45 minutes to 1 hour until the sauerkraut is extremely soft and golden.Add a little water if the sauerkraut sticks to the pan during the cooking process. Once the sauerkraut is finished, cool slightly and proceed to use as a filling for the knishes.

Step 7

In a large pot, salt the water and bring potatoes to a boil. Let potatoes cook until they are tender, about 20 minutes. Drain well and set aside.

Step 8

In a small saucepan, heat oil and fry onions, stirring often, until they are well browned but not caramelized. Set aside.

Step 9

Mash potatoes with potato masher. Add onions, sugar and salt and mix until well combined. The mixture is now ready to be used to fill the knishes.