Australasian Union of Jewish Students



Have you ever dreamed about a pastry filled with potato? Well then, this Russian dish is everything you've ever wanted. First appearing in the mid-17th Century, they were originally sold at markets from pushcarts and baskets.

Check out the recipe below!

By Aujs / September 22, 2016


For the filling:

4 large onions sliced

2 tablespoons vegetable oil

2 1/2 lbs. baking potatoes

1 egg

1/2 cup chopped parsley

1 teaspoon salt or to taste

For the Dough:

2 large eggs

1/2 cup vegetable oil

1 cup water

1 tablespoon white vinegar

1/2 teaspoon salt

4 cups all-purpose flour


1. Slowly cook the onions in the oil in a covered pan over a low heat. for about 20 minutes, or until soft. Then remove the cover and fry over a medium heat golden brown.

2. Meanwhile peel and cut potatoes. Boil in salted water, cook until soft, about 15 minutes. Drain and cool for 5 minutes.

3. Mash the potatoes and add the egg, the parsley, and season. Add the onions with the oil and mix well with your hands.

4. Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon then knead. Continue to add enough flour to make a smooth dough.

5. Shape into 4 balls and cover, let rest, about half an hour

6. Roll each ball into a flat rectangle. Flour and let sit for 15 minutes.

7. Stretch each rectangle as thin as possible. Spread filling onto approximately one third of the dough, leaving a 3cm border.

7. Roll up the dough, brushing oil across the top a couple of times. Divide the roll into 5cm knishes. Then pinch the open ends shut.

8. Place them flat side down, on a greased tray, leaving 5cm gaps

9. Mix the egg with water and brush the tops. Bake at 190 degree for 30 minutes or until golden brown


Adapted from:


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