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1
Combine the water, oil, and kosher salt in a bowl and stir
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2
Add the flour until the dough is slightly sticky
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3
Dust your hands and take the dough. Punch the dough several times against the working surface
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4
Refrigerate for 30 minutes
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5
Boil the potatoes in their skins and when they are ready, peel them carefully while they are still hot
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6
In a pan, pour the 2 tablespoons olive oil. Add and saute the finely chopped onions. Season with salt and freshly ground black pepper
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7
Add the organic honey and stir, allowing the onions to caramelize
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8
In a bowl mash the boiled and peeled potatoes. Add the caramelized onions and mix. The filling should be rather dry.
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9
Work the dough over a dusted working surface until it is very thin, first with a rolling pin and then with your hands. Place the filling over the dough in a row.
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10
Cover the filling with the dough and cut it into rolls. Using the side of your hand as a knife divide the rolls into 2 1/2 inch knishes and pinch the open ends shut.
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11
Place the knishes on a greased baking sheet and brush with egg wash. Preheat oven to 450u00b0 F and bake for 30 minutes, or until the crust is golden brown
