Dairy-Free Knish with Potato and Onion Filling

Instructions

1. 1Peel the about 910 g of potatoes and place them in a large heavy-bottomed pot. Cover with water and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth, then set aside.
2. 2While the potatoes are boiling, dice the 2 large onions. Heat the 1/4 cup of olive oil in a 30.48 cm skillet over medium heat. Add the diced onions to the skillet and cook for 20-30 minutes, stirring occasionally, until they are soft and deeply golden brown. Add the caramelized onions to the mashed potatoes.
3. 3Stir the 1/2 cup of vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the potato and onion mixture until well combined. Allow the filling to cool completely, which is important to prevent the dough from becoming sticky.
4. 4In a medium bowl, whisk together the 2 cups of all-purpose flour and 1 teaspoon of baking powder.
5. 5Gradually add the 1/2 cup of cold water to the flour mixture, stirring until a shaggy dough forms. Turn the dough out onto a lightly floured surface (use a little of the 2 cups of all-purpose flour from the ingredient list if needed, but do not add extra) and knead for 2-3 minutes until it comes together smoothly. Divide the dough into 6 equal portions.
6. 6On a lightly floured surface, roll out each portion of dough into a thin square, about 15.24 × 15.24 cm. Place about 2 tablespoons of the cooled potato filling in the center of each dough square.
7. 7Fold the dough over the filling to create triangles or squares, pressing the edges firmly to seal. Ensure the edges are well-sealed to prevent the filling from leaking out during baking.
8. 8Place the filled knishes on a baking sheet. Bake in a preheated oven at 190°C for 30-45 minutes, or until the dough is golden brown and crisp.

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