Potato Knish

This recipe was sent in by one of our members, Bonnie from Spokane Washington.

Potato Knish

Servings: 2 people

Dough:
½ cup butter
2 cup flour
about 7 tbsp. water

Filling:
½ tsp. garlic
1 cup cheese, grated
¼ cup onion, chopped
½ tsp. salt
1 cup potato, precooked and mashed
½ cup milk
2 tbsp. flour

In a large bowl, mix garlic, cheese, onion, salt, and potato. In a saucepan, mix the milk and flour and bring to a boil, stirring constantly. Turn it down to low heat once it boiled (it just needed to boil to thicken it). Add the rest of the filling mixture, mix and set aside.

Preheat oven to 350 degrees Fahrenheit. Cut the butter for the dough into the flour, making it look crumbly. Then, add water a little at a time, kneading and adding water until it forms a dough ball. Knead the dough well, then divide into two balls. Roll out the balls onto a floured surface into a long rectangle, about 5 inches by 11 inches, at 1/8 to ¼ inch thick. Take the filling and put half of it into each rectangle, being sure to leave space around all four edges to seal it. Take the end of the rectangle, and roll it up (to get layers of pastry, filling, pastry, etc). Fold up the two sides to the same side as the end is, and put it on an ungreased pan, fold sides down. Bake about 45 minutes, using the broil setting at the end to brown the top.

You can vary this recipe from this traditional one, to leftover sauces (like humus) with potato, all the way to a rolled-up pot pie.

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