Potato, Pastrami, and Gruyere Knishes

Name: Potato, Pastrami, and Gruyere Knishes
Yield: Makes 16 knishes
Cuisine: Eastern European & German
Ingredients: 2 1/4 pounds, russet potatoes, peeled and cut into 1-inch pieces; 1 teaspoon, table salt, divided plus extra for boiling; 1/2 teaspoon, black pepper; 4 ounces, Gruyère cheese, shredded (1 cup); 4 ounces, sliced deli pastrami, chopped; 2 tablespoons, yellow mustard; 1 teaspoon crushed, caraway seeds; 1/2 teaspoon, dried dill; 1 tablespoon, olive oil; 3 , onions, chopped fine; 2 cups, all-purpose flour; 1 1/2 teaspoons, baking powder; 3/4 cup, olive oil; 1/2 cup, water; 2 , large eggs, 1 egg beaten with 1 tablespoon water; 1 teaspoon, salt

1 comment

Appears in Cook's Country February/March 2013

Desserts or Baked Goods

Eastern European & German

Cheese

Potatoes

Portable, flaky, and satisfying, these stuffed pastries have been a popular street food in New York for 100 years.

SERVESMakes 16 knishes

TIME2¾ hours, plus 1 hour resting

WHY THIS RECIPE WORKS

Knishes are the hearty, savory pastries that were brought to New York more than 100 years ago by Jewish Eastern Europeans. After deciding on a fluffy mashed potato filling, we added plenty of flavor with a whole pound and a half of savory b...

This is a members' feature.