If you’re looking for some cold weather comfort food, you might want to consider the knish.
Though there are many variations of the knish, they essentially are the hand pie of classic Jewish cuisine — a baked (though sometimes fried) light pastry dough filled with mashed vegetables (often potatoes) or meat. They started as peasant food, later became a 19th century street cart convenience food, and now are a staple of Jewish delis.
They can be hard to find if you don’t live in a larger city. But whether or not you’re Jewish, consider making some this winter. They are warm and filling and truly satisfying in that way that only carb-heavy food can be.
Potato Knishes
Start to finish: 2 hours (1 hour active). Servings: 16
3 eggs, divided
6 tablespoons vegetable or canola oil, divided
1/2 cup water
1 tablespoon cider vinegar
Kosher salt
2 1/2 cups all-purpose flour
4 pounds russet potatoes, peeled and cubed
2 large yellow onions, diced
1/4 cup chopped fresh thyme
Ground black pepper
In a large bowl, whisk together 2 eggs, 2 tablespoons of the oil, the water, vinegar and 1/2 teaspoon of salt. Add the flour and knead together to form a smooth dough. Divide the dough in 2 and wrap each piece tightly in plastic wrap. Refrigerate for 1 hour. While the dough chills, prepare the filling. Place potatoes in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer. Simmer until potatoes are tender, 12 to 15 minutes. Drain thoroughly, then transfer potatoes to a medium bowl. Mash the potatoes until mostly smooth. Set aside.
