One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
1 hr 15 mins
total:
3 hrs
Servings:
16
Yield:
16 knishes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Filling:
Egg Wash:

Directions

Instructions Checklist
  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.

  • Chop corned beef and cabbage into fine pieces.

  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.

  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.

  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.

  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.

  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.

  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.

  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.

  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Chef's Notes:

Substitute 1/2 teaspoon fine salt for the kosher salt and lemon juice for the vinegar if needed.

I think the baked version is the easiest, but if you feel so inclined, these can also be deep-fried, or pan-fried.

You may end up with extra filling.

Nutrition Facts

301 calories; protein 6.9g; carbohydrates 31.4g; fat 16.6g; cholesterol 46.2mg; sodium 628.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/14/2020
I made these, doing a Korean version where I substituted kimchi and bulgogi for the corned beef and cabbage. They tasted great and I was eating them like crazy for a week, but man slicing the dough the way he does and creating the little knish shapes was hard a.f. I think it may have been because my filling was too warm. I'm gonna try these again after cooling the filling for a while and see if that makes shaping them any easier. Read More
(2)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/13/2020
I made these, doing a Korean version where I substituted kimchi and bulgogi for the corned beef and cabbage. They tasted great and I was eating them like crazy for a week, but man slicing the dough the way he does and creating the little knish shapes was hard a.f. I think it may have been because my filling was too warm. I'm gonna try these again after cooling the filling for a while and see if that makes shaping them any easier. Read More
(2)
Rating: 5 stars
08/10/2019
I made Chef John's knishes but only with potatoes and onions (I did not have corned beef and cabbage handy). Absolutely delicious! The dough recipe is excellent and I will use this again too for other items. Thanks for posting Chef John! Read More
Rating: 5 stars
07/07/2020
This was my first attempt at making knishes and it turned out great! I choose a Shepard's Pie style filling! Read More
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Rating: 5 stars
07/28/2020
They taste wonderful. Thank you for sharing your recipe. 5 Stars. Read More
Rating: 5 stars
03/24/2019
These sound divine! Can't wait to try them! Read More
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