Vegetarian
Potato knishes with cabbage slaw
Potato knishes are small golden pastry pockets stuffed with mashed potato and caramelized onions, served with a cabbage and carrot slaw. This recipe serves 4, takes 1h30, is rated medium difficulty, and costs about €1.70 per person. The key to success is a well chilled filling and dough rolled out very thin.
Tonight, golden little New York style pockets, stuffed with a mashed potato and soft onion filling.
- Total time
- 1 h 30
- Difficulty
- Medium
- Cost per person
- €1.70
- Calories per person
- 530 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Under a crisp golden crust, the potato filling turns soft and comforting, carried by the sweetness of slowly caramelized onions. Fresh parsley cuts through the richness of the mash, and mashing the potatoes by hand rather than blending them keeps a bit of texture in every bite.
This is a great dish for a slower weekend when you have time to work the dough and let the onions caramelize properly. Kids love the handheld pastry shape, and the crunchy cabbage slaw brings the freshness that this soft, comforting dish would otherwise be missing.
The ingredients
Pantry
- Flouroften in the pantry 350 g
- Oiloften in the pantry 8 tbsp
- Baking powderoften in the pantry 1 tsp
- Vinegaroften in the pantry 2 tbsp
- Saltoften in the pantry 2 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Eggs 2
Fruits and vegetables
- Potatoes 800 g
- Onions 3
- White cabbage 0.3
- Carrots 2
- Parsley 4 sprigs
Allergens Gluten, Eggs
The step by step recipe
-
Boil the peeled potatoes in salted water, then mash them. 20 min
Mash with a fork rather than blending, a slightly chunky mash holds together better.
-
Cook the sliced onions in 2 tablespoons of oil until caramelized, then mix them into the mashed potato with the parsley, salt, and pepper. 20 min
Take your time, caramelized onions give the knish all of its flavor.
-
Mix the flour, baking powder, 1 egg, 4 tablespoons of oil, and a little water into a soft dough, then roll it out thin.
Roll it out very thin, almost see through, for a light and crisp pastry.
-
Spoon the filling into logs, roll the dough around them, cut into pieces, and tuck the ends under each knish.
Press the top of each knish flat with your palm, it stands up better that way.
-
Brush the knishes with beaten egg, bake at 200°C, and prepare the cabbage and shredded carrot slaw with vinegar while they bake. 30 min
Let the slaw marinate in the vinegar while the knishes bake, the cabbage turns more tender.
Our tips to get it right
- Let the onions cook low and slow without rushing them, they should turn deep golden and soft before going into the mash.
- Work the dough on a floured surface and roll it out really thin, a thick dough makes heavy knishes once baked.
- Watch the oven closely during the last ten minutes, ovens brown differently and thinly rolled dough can darken fast.
The variations
- Swap part of the potatoes for sweet potato for a sweeter filling and a different color.
- Stir sliced sauteed mushrooms into the filling for a more savory version, still meat free.
- Shape smaller knishes for kids, they bake faster and work as a one bite snack.
What to serve it with
- A light broth to start
- A hot cup of tea
- Pickles for a tangy crunch
Storage
Knishes keep 2 to 3 days in the fridge in a sealed container. They freeze well once baked and cooled, reheat them in the oven to bring back the crunch. The cabbage slaw is best eaten within 1 day, it releases water over time.
Questions about this dish
Can you make the filling ahead of time?
Yes, make the onion mashed potato filling the day before and keep it in the fridge. It should be cold before you stuff the dough, which actually helps the knishes hold their shape.
Can you freeze knishes before baking?
Yes, shape the knishes and freeze them on a tray before transferring them to a bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.
Can you use a different flour?
A gluten free flour blend made for baking can work, but the dough will be more fragile to roll and shape. Handle it gently and flour your work surface generously.
Why does the dough need to be rolled so thin?
A thin dough bakes up light and crisp, almost like a simple pastry. A thick dough stays doughy in the middle and hides the taste of the filling.
How long does it take to make potato knishes with a cabbage slaw?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in potato knishes with a cabbage slaw?
About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does potato knishes with a cabbage slaw cost?
About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs. Always check the labels of the products you buy.
Recipes with carrots
See all
Fish 
Vegetarian 
Fish 
Vegetarian Vegetarian dishes
See all
Vegetarian 
Vegetarian 
Vegetarian 
Vegetarian