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1
Start with our step-by-step knish how-to.
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2
Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube.
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3
Scrape down the sides of the processor and pulse again.
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4
Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup.
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5
Pulse as you pour the liquid through the feed tube, 20 to 30 seconds.
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6
Turn the dough out onto a floured surface and knead until smooth.
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7
Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
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8
Make the filling: Put the potatoes in a saucepan, cover with water and season with salt.
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9
Simmer until tender, 20 to 30 minutes.
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10
Drain and coarsely mash in a large bowl.
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11
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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Add the onions, garlic and 1 teaspoon salt.
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Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
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14
Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes.
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15
Add 1 3/4 cups water and 1 teaspoon salt.
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Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes.
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17
Season with salt and pepper.
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Cool slightly, then add to the bowl with the potatoes.
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19
Add the onions and mash.
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20
Remove the dough from the refrigerator 30 minutes before making the knishes.
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21
Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
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22
Make the knishes; place 2 inches apart on the baking sheet.
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Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes.
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24
Serve with mustard.
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25
Photograph by Andrew Mccaul
