We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
- 4 cups flour
- 1 tsp. kosher salt, plus more to taste
- 6 tbsp. canola oil, plus more for greasing
- 4 russet potatoes (2 1/2 lbs.), peeled and cut into 1″ pieces
- 3 onions, minced
- Freshly ground black pepper, to taste
- 1 egg, beaten with 1 tbsp. water
- Whisk together flour and 1 tsp. salt in a medium bowl. Make a well in center and add 1 cup plus 2 tbsp. warm water and 2 tbsp. oil. Stir to form a dough and knead briefly. Divide dough into 4 pieces. Wrap in plastic and let rest for 30 minutes.
- Meanwhile, put potatoes into a 4-qt. saucepan and add water to cover by 1″. Season with salt, bring to a boil, and reduce heat to medium-low; simmer until tender, about 15 minutes. Drain potatoes and pass through a food mill or potato ricer into a large bowl. Heat remaining oil in a 12″ skillet over medium heat. Add onions, partially cover, and cook, stirring occasionally, until soft, about 15 minutes. Whip onions into potatoes and season with salt and pepper.
- Heat oven to 375°. Working with one piece of dough at a time, put dough on a lightly floured work surface and roll to 1⁄16” thickness. Using a 3″ cookie cutter, cut out 16 circles. Spoon 1 tbsp. of potato mixture onto center of each circle. Brush edges with egg wash and bring up edges with your fingers and seal to form a purse. Transfer knishes to 2 greased baking sheet and brush with egg wash. Repeat, filling 2 greased baking sheets in all. Bake knishes until golden brown, about 30 minutes. Let cool slightly; serve warm.