Coney Island Knishes

Chef John's potato knishes can be baked, deep-fried, or pan-fried for delicious hand-held snacks.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 301 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon white vinegar
• 2 teaspoons kosher salt
• salt and ground black pepper to taste
• 1 teaspoon kosher salt
• 1 pinch cayenne pepper, or to taste
• 1 large egg, beaten
• 1 tablespoon olive oil, or as needed
• 8 ounces corned beef
• 1 cup finely chopped cooked cabbage
• 2 teaspoons water, or as needed
• 2 cups diced yellow onion
• 0.5 cup butter, melted
• 0.5 cup canola oil
• 0.5 cup warm water
• 2.75 cups all-purpose flour, or more as needed
• 2.5 pounds russet potatoes, peeled and quartered

Recipe Instructions

Step 1

Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.

Step 3

Chop corned beef and cabbage into fine pieces.

Step 4

Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.

Step 5

Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.

Step 6

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.

Step 7

Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.

Step 8

Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.

Step 9

Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.

Step 10

Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.

Step 11

Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.