A knish is an Eastern-European Jewish or Yiddish snack food. It is a dumpling covered with a dough shell, that is either baked or fried. The most traditional filling is mashed potato, although you may find some variations filled with meat, onions or cheese.
This recipe is Passover-friendly and baked using small cupcake tins to achieve the traditional round shape. These knishes freeze really well, so you could make in advance if more convenient.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 30 small knishes
Ingredients:
For Caramelised Onions:
2 medium onions – peeled and finely diced
1-2 tablespoons vegetable oil
2-3 teaspoons paprika
For Knishes:
8 medium potatoes (approx. 700g) – boiled and peeled
50ml vegetable oil
100g egg whites (from 3-4 eggs)
3 whole eggs
200g potato flour
2 teaspoons salt
½ teaspoon black pepper, optional
Oil for greasing
To Serve: Non dairy yoghurt, fresh dill
Method
Sauté onions and paprika in the vegetable oil on a low heat for at least 20-30 minutes. You can sauté the onions ahead of time.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Break up the potatoes using a potato masher or a fork.
In a large bowl, combine the caramelised onions, potatoes, oil, whole eggs, potato flour, salt and pepper.
Whisk the egg whites in a separate bowl and stir in the mashed potato mixture.
Grease cupcake tins well with oil - it really helps the knishes develop a fried-like crust. Fill the tins until almost full with potato mixture.
Bake at 200°C for about 25-30 minutes or until the tops are golden brown.
