Potato knishes
8 servings
90 minutes
Potato knishes are a traditional dish of Belarusian cuisine, symbolizing home comfort and warmth. These golden pastries with a tender potato filling and aromatic onions have deep roots in Slavic folk traditions. Their taste is rich and intense: the soft dough with light notes of flaxseed and vinegar pairs perfectly with the creamy texture of potatoes, complemented by spinach and garlic. Knishes are ideal for cozy family lunches as well as festive feasts. They can be served hot or warm, accompanied by sour cream or herbs. This dish is not only nutritious but also filled with soul, capable of offering the taste of true Belarusian hospitality.
1
Filling: Place potatoes in a pot, cover with water, and bring to a boil. Cook for 10-15 minutes until done. Drain the water into a separate container and transfer the potatoes to a bowl. Mix 1/4 cup of the potato cooking water with flaxseed. Set aside.
- Potato: 450 g
- Ground flax seeds: 4 tablespoons
- Potato: 450 g
2
Heat oil in a pan over medium heat. Add onion and cook for 7-10 minutes until golden brown. Add spinach, garlic, and 1/2 cup of the water used to boil the potatoes. Cook for 5 minutes until the spinach is ready and the liquid evaporates.
- Vegetable oil: 0.5 glass
- Onion: 3 heads
- Spinach: 280 g
- Finely chopped garlic: 1 clove
- Potato: 450 g
3
Add onion and, if necessary, a little more water in which the potatoes were boiled. Season with salt and pepper to taste. Chill.
- Onion: 3 heads
- Potato: 450 g
- Salt: 0.5 teaspoon
- Coarse sea salt: to taste
4
Dough: Mix flour and salt in a medium bowl. In a small bowl, mix flaxseed and 1/2 cup of the water used to boil potatoes. Add oil, vinegar, and grated onion. Pour the liquid into the flour until a soft dough consistency forms. If necessary, add 1-2 tbsp of the potato boiling water. Cover with a towel and let the dough rest for 1 hour.
- Wheat flour: 2 glasss
- Salt: 0.5 teaspoon
- Ground flax seeds: 4 tablespoons
- Potato: 450 g
- Vegetable oil: 0.5 glass
- Vinegar: 1.5 teaspoon
- Onion: 3 heads
- Potato: 450 g
5
Preheat the oven to 180°C. Grease the baking tray with oil.
6
Divide the dough into 2 parts. Roll one part into a 25x25 cm square, then cut it into 4 squares.
7
Place 1/2 cup of filling in the center of each square. Fold the edges of each square and pinch them closed. Place seam side down on a baking sheet. Repeat the same steps with the remaining dough and filling. Brush the kynysh with oil and sprinkle with coarse salt (to taste). Bake for 30-40 minutes until golden brown.
- Vegetable oil: 0.5 glass
- Coarse sea salt: to taste