More than 1 hour
Makes 16
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Ingredients:
Filling:
- 3 medium potatoes, peeled and quartered
- Salt and milled pepper
- ⅓ cup (80g) cubed butter
- ⅓ cup (80ml) grated gruyere cheese (optional)
- ½ batch garlic mushroom sauté (click here for full recipe)
Dough:
- ⅗ cup (150ml) lukewarm water
- 2 Tbsp (30ml) olive oil
- 1 Tbsp (15ml) white wine vinegar or lemon juice
- 1 large egg + whisked egg, for brushing
- 2 cups (300g) flour + extra, for dusting
- Basil pesto and micro herbs, for serving
Method
- Boil potatoes in salted water for about 15 minutes until tender. Drain well.
- Add butter, cheese and mash until smooth.
- Season and set aside to cool.
- Whisk together wet ingredients for dough.
- Place flour in a bowl and make a well in the centre.
- Pour wet ingredients into the well and mix to form a soft dough.
- Transfer onto a lightly floured surface and knead for 5-8 minutes, until dough is smooth and elastic.
- Cover in clingwrap and rest in the fridge for at least an hour.
- Preheat oven to 180°C and line two trays with baking paper.
- Divide dough into two even-sized balls on a floured surface.
- Press balls out into two rectangles using your fingertips.
- Roll out to 5mm thick, keeping the rectangular shape of about 50cm x 20cm.
- Cut each rectangle vertically into eight even strips.
- Place 2 Tbsp (30ml) cooled cheesy mash in the centre of a dough strip and top with 1-2 Tbsp (15-30ml) garlicky mushroom sauté.
- Stretch edges of dough over filling, making sure it is all enclosed by tucking edges into the centre.
- Repeat process with remaining dough strips and filling until you have 16 knishes.
- Place on baking trays and brush with egg.
- Bake for 35-40 minutes until golden.
- Serve as is, or with dollops of pesto and micro herb garnish.