How to Make a Chicken-Potato Knish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes offer more nutrients, while frozen hash browns save prep time.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and allow to cool slightly before peeling.

Mash the potatoes in a bowl until smooth.

Heat olive oil in a skillet over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic to the onions and cook until fragrant, about 1 minute.

Combine mashed potatoes, sautéed onions, shredded chicken, salt, black pepper, paprika, and parsley in a mixing bowl.

Preheat the oven to 375°F (190°C).

In a separate bowl, mix flour, salt, and melted butter until crumbly.

Add water gradually to the flour mixture, kneading until a smooth dough forms.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut the dough into circles, approximately 5 inches in diameter.

Place a spoonful of the chicken and potato filling in the center of each circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Arrange the knishes on a baking sheet lined with parchment paper.

Brush the tops of the knishes with beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens