Wrap and Bake Knish
Ingredients
- 1 1/2 pounds Yukon gold potatoes (about 5 medium)
- 1 medium yellow onion halved and sliced in 1/8 inch strips
- 1 to 1 1/2 cups low salt vegetable broth
- 1/4 cup fresh parsley finely chopped
- 8 (8 inch) flour tortillas
- 2 tablespoons flour mixed with equal parts water (flour paste)
- salt and pepper to taste
Preparation
Heat 1/4 cup broth in a large saucepan on high until it boils, add onions, reduce to medium-low, stir frequently; when broth evaporates and onions stick, add another 1/4 cup broth. Repeat for about 20 minutes until onions are caramelized, then set aside.
Cover potatoes with cold water in a large pot, add a dash of kosher salt, bring to a boil, then simmer for 10 minutes until fork tender. Reserve 1/2 cup of the water, then drain the potatoes.
Mash the potatoes in a large bowl using a masher or fork, add the caramelized onions, fresh parsley, salt and pepper to taste, and 1 tablespoon of reserved water if needed to achieve a smoother consistency while maintaining a lumpy texture.
Place 1/2 cup of filling in the center of a tortilla and mold it into a 3x3 inch square. Fold the right side over to the middle, apply flour paste along the edge, bring the left side over to join and press to seal. Similarly, join the top and bottom halves to the middle with flour paste to close and seal. Place the knish on a parchment-lined baking sheet. Repeat the process to make about 8 knishes.
Bake at 350°F for 12-14 minutes, flipping halfway through, until firm and not too crisp.
