Vegetables/Potato Knishes

By latin1

Ingredients

• 1 1/2 cup flour
• Salt
• 1 cup vegetable oil
• 12 medium russet potatoes, peeled and quartered
• 2 large yellow onions, peeled and finely chopped
• Freshly ground pepper
• 1 egg yolk

Details

Servings 12

Preparation

Step 1

Combine flour and a pich of salt in a large bowl and make a well in the center. Add 1/2 cup water and 1 tbsp of the oil to the well, then, using a large spoon, gradually stir flour into liquid until dough forms a rough ball. Turn dough out onto lightly floured surface and knead until smooth, about 15 minutes. Transfer to a clean bowl, cover with plastic, and let rise for 30 minutes.
Meanwhile, put potatoes in a large pot, cover with cold water and bring to boil over high heat. reduce heat to medium and cook until soft, about 30 minutes. Drain, then transfer to a large bowl. Heat about 2/3 of the remaing oil in a large skillet over medium heat. Add onions and cook, stirring often until cooked, about 20 minutes. Transfer to bowl with potatoes and mash with potato masher until potatoes are no longer lumpy. Season to taste with salt and pepper and set aside.
Preheat oven to 375 degrees. Line a large baking sheet with waxed or parchment paper and set aside. Combine egg and 1 tbsp water in a small bowl and set aside.
divide dough into 12 pieces, then shape into a ball. Mkae one knish at a time, keeping remaining dough covered with plastic wrap to prevent from drying out. To make each knish, rollout dough ball on a lightly floured surface into a 7" circle. Brush surface with some of remaining oil. Mound about 1 cup of the filling in center of dough and fold up and around sides, leaving top of filling exposed but overlapping edges of dough slightly to make a snug fit around filling. Transfer knishes, as finished to a baking sheet, brush top with egg wash, and bake ntil lightly golden, 25-30 minutes.