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1
Preheat the oven to 375 degrees.
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2
In a mixing bowl, combine the onions, potatoes, egg, and parsley together.
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3
Season with salt and pepper.
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4
Set aside.
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5
For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt.
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6
Add the flour, 1 cup at a time and knead into a ball.
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7
Shape into 4 balls and let rest, covered with a cloth, about 30 minutes.
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8
Roll each ball of dough out as thin as possible into a flat rectangle.
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9
Sprinkle the dough with flour and cover with parchment paper.
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10
Let the dough rest for 15 minutes.
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11
Using your hands, spread the dough out very thin.
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12
Spread 1/4 of the filling onto one third of the dough, leaving a one inch border.
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13
Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll.
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14
Using the side of your hand like a knife, divided the roll into 2-inch knishes.
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15
pinch the open ends shut.
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16
Repeat procedure with remaining balls and dough.
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17
Place the knishes, flat side down, 2 inches apart, on a greased baking sheet.
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18
The knishes will need to be baked in batches.
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19
Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown.
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20
Place the knishes on a platter and garnish with Essence and parsley.
