Goldie's Vegan Potato Knishes

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Flaky dough meets creamy and flavorful mashed potato filling for a delicious combination. Great for a party!

Prep Time1

Cook Time30

Resting Time2

Total Time3 30

Course: Side Dish, Snack

Cuisine: Eastern European, Jewish

Keyword: Side Dishes, Snacks

Servings: knishes

Calories: 312kcal

Author: The Modern Knish

Ingredients

Knish Dough

6 tablespoons aquafaba (liquid from canned chickpeas)
2¼ cups unbleached all-purpose flour, plus extra for rolling out dough
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup non-dairy butter, cubed
½ cup water

Potato & Onion Filling

1.5 pounds russet potatoes, peeled and halved
1 onion, diced
2 tablespoons olive oil, plus extra for brushing
2 cloves garlic, minced
½ cup non-dairy milk
¼ cup non-dairy butter
¼ teaspoon salt

Instructions

Make the knish dough. Add the aquafaba to a small bowl. Use a hand mixer to whip the aquafaba until it is thoroughly foamy (about 1 minute). Set aside.
Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.
Add the non-dairy butter to the dry ingredients and use a pastry blender or two knives to cut the butter into the dry ingredients. The ingredients should be well integrated, but it's okay if some small pieces of butter remain - this will make the knishes flakier!
Add the water to the whipped aquafaba and beat with the hand mixer to combine. Add the aquafaba-water mixture to the other ingredients and mix well with a wooden spoon. The dough will be sticky and wet, but it should come together in a very loose ball.
Wrap the dough tightly in plastic wrap. Refrigerate for at least two hours, or overnight.
Make the filling. Place the potatoes in a large pot and cover with about 3 inches of water. Bring to a boil and cook for about 15-20 minutes, until the potatoes are fork tender.
While the potatoes are cooking, warm the olive oil in a skillet over low-medium heat. Add the diced onion and minced garlic, and saute for about 15 minutes. If the onion starts to brown too quickly, you can deglaze the pan by adding about 1 tablespoon of water.
Drain the water and place the potatoes in a heat-safe bowl. Mash with a potato masher, then add the non-dairy milk and non-dairy butter and stir until the butter is completely melted and the ingredients are well-combined. The mashed potatoes should have a creamy, smooth texture.
Add the sauteed onions and garlic to the mashed potatoes, and mix with a wooden spoon or spatula. Allow the mixture to cool for a few minutes, then transfer to an airtight container and store in the fridge while the dough rests.
Assemble the knishes. After two hours or when you are ready to assemble the knishes, preheat the oven to 400°F. Line a baking sheet with parchment paper. Turn the knish dough out onto a generously floured surface and turn it over a few times to coat with flour. Roll the floured dough out into a large rectangle, sprinkling flour as needed if the dough feels sticky.
Using a sharp knife or bench scraper, divide the dough into two long rectangles, cutting from left to right as you are facing the dough. Place five portions of potato-onion filling, each about two tablespoons' worth, across each rectangle of dough. There should be at least a ½-inch in between each scoop of filling.
Use your knife or bench scraper to cut the dough in between the scoops of filling, so that you now have 10 pieces of dough, each with a scoop of filling. Gently roll the first piece of dough around the filling, from top to bottom, sealing the edge with your fingers. Twist one end of dough, and then the other, and then turn upright; the top and bottom of the knish should now be sealed. Repeat this process for the remaining nine knishes.
Bake the knishes. Place the knishes on the parchment-lined baking sheet, then brush the top of each knish lightly with olive oil. Bake for 26-30 minutes, or until the knishes are golden brown. If desired, brush with additional olive oil halfway through.
Allow the knishes to cool on the baking sheet for 15-20 minutes before serving.

Notes

Knishes can be stored in an airtight container in the refrigerator for up to five days. For best results, reheat in the oven at 350ºF for 10-15 minutes.
To obtain the aquafaba, drain the liquid (this part is the aquafaba!) from a can of chickpeas, then set the chickpeas aside and use them for another purpose.

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