Knish
Ingredients (7 servings)
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2 packages of thawed puff pastry
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4 large potatoes, peeled, boiled and mashed after cooling
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2 tablespoons of olive oil
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Finely chopped large white onion
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2 crushed garlic cloves
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Salt
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pepper
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A beaten egg with a spoonful of water
Instructions
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In the center of each circle, place a spoonful of potato filling. Do not fill too much so that the knish does not fall apart during baking.
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Spread a little of the egg on the edges of the dough and press them together on top of the filling, in a sort of bag shape. Pinch the dough well and place it upside down on the baking sheet, so that the part you closed is facing down.
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Brush the knishes with the remaining beaten egg and bake until browned.
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The most delicious to eat with a refreshing vegetable salad. With appetite!
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Heat the oven to 180 degrees and line a baking sheet with baking paper.
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Start by preparing the potato stuffing: chop the onion as thinly as possible, and fry in a pan with olive oil until golden. The onion should be caramelized and brown, but not burnt.
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Mix the puree with the fried onion, crushed garlic, and add salt and pepper to taste. Cool the mixture.
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Slice the thawed dough and cut circles out of it using an inverted glass or a round cutter.