6 Serves
69 Mins
3 g
30 g
3 g
Prepare the filling by mashing the boiled potatoes with sautéed onions, salt, and black pepper in a large bowl.
Ingredients, vitamins, and health benefits
Onion
Boiled Potatoes
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PeruvianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
478 mg / 4,700 mgSodium
701 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Roll out the knish dough on a floured surface and place portions of the potato filling along the edge.
Roll the dough over the filling to create a log, seal the edges, and cut into individual knishes.
Brush the knishes with a light coating of vegetable oil and bake in the oven until golden brown.
Salt
Black Pepper
Knish Dough
Vegetable Oil
Vitamin A
0 µg / 900 µgVitamin C
17 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
478 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g7
g19
g
Indian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g