top of page



Ingredients (7 servings)

  • 2 packages of thawed puff pastry

  • 4 large potatoes, peeled, boiled and mashed after cooling

  • 2 tablespoons of olive oil

  • Finely chopped large white onion

  • 2 crushed garlic cloves

  • Salt

  • pepper

  • A beaten egg with a spoonful of water


  • ​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.

  • 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.

  • Brush the knishes with the remaining beaten egg and bake until browned.

  • The most delicious to eat with a refreshing vegetable salad. With appetite!

  • ​Heat the oven to 180 degrees and line a baking sheet with baking paper.

  • 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.

  • Mix the puree with the fried onion, crushed garlic, and add salt and pepper to taste. Cool the mixture.

  • Slice the thawed dough and cut circles out of it using an inverted glass or a round cutter.

bottom of page