They tasted as good as they look (n.b not very good….sigh)

So I decided to try something new that the Hubs might be into. Potato knish! A traditional Jewish gem that is basically potato and onion wrapped in a paper thin pastry and is delish! This may be one of those instances where a) I just didn’t follow the recipe very well and b) some things just can’t be veganized very well. Maybe a bit of both?

Anyways, the Hubs loved the flavour of the filling but we both agreed the dough just wasn’t good. Too doughy and too thick (my own fault no doubt).

Try it anyways and let me know if yours turn out!

Vegan Potato Knish
Taken from Here.
1 cup mashed potatoes
1 tablespoon light oil
1 teaspoon sea salt
3 cups pastry flour
1 teaspoon baking powder
1/2 cup cold water
1 cup chopped onion
2 tablespoons light oil
1 1/2 cups mashed potatoes
1 1/2 cups mashed tofu
1/4 cup parsley
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Directions:

Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
Prepare 2 1/2 cups mashed potatoes.

DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.

FILLING.
Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
Gather up the edges and join in the middle and pinch together so the filling doesn’t leak out.
Put the knish on the parchment covered baking tray with the pinched side down.
Set the oven to 350’F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.

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