These knishes are made with a beautifully golden and perfectly flakey dough encasing a tender and savory vegan “beef”, potato, and caramelized onion filling that is sure to please.

Prep Time20 minutes
Cook Time35 minutes
Resting Time1 hour
Total Time1 hour 55 minutes
 
Servings12 Knishes
Calories264kcal
 

Table of Contents

Equipment

  • food processor
  • Rolling Pin
  • Potato Masher
  • Basting Brush

Ingredients

Dough

  • ¾ cup water
  • 1 teaspoon apple cider vinegar
  • 2 ½ cups all-purpose flour (300 g) + additional flour for kneading/rolling
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup olive oil

Potatoes

  • 1 pound Yukon gold potatoes peeled and chopped (about 3 medium potatoes, 455 g)
  • 2 tablespoon vegan butter
  • 1 tablespoon kosher salt + ½ teaspoon kosher salt divided

Filing

  • 2 tablespoons vegan butter
  • ½ medium brown onion finely diced (155 g)
  • 1 ½ cups vegan ground meat we use ½ package of Creative Pea’s BEEFFREE mix, rehydrated
  • 1 teaspoon kosher salt

“Egg Wash”

  • ¼ cup soy milk
  • 1 teaspoon agave nectar or 2 tablespoons melted vegan butter
Instructions

Knish Dough:

  • Mix the water and vinegar in a small bowl and set aside.
  • Place the dry ingredients in a small bowl and stir to combine.
  • In a food processor, add the dry ingredients and the water/vinegar mixture and process until a dough forms, about 1 minute, scraping the sides if needed.
  • Drizzle the olive oil in while the processor is running, and process for about 1 minute or until the oil is fully worked into the dough. Avoid overmixing.
  • Lightly dust a clean, flat working surface with flour. Remove the dough from the food processor and place it on the surface and knead for about 2 minutes. If the dough is soft and sticky, add flour, one sprinkle at a time, and work the dough until you can form a ball.
  • Wrap the kneaded dough in plastic wrap and put in the fridge for 1 hour to chill.

Knish Filling:

  • While the dough is chilling, prepare the knish filling. Peel the potatoes and chop them into about 1-inch pieces. Put them in a large pot, cover with water, and add one tablespoon of kosher salt to the water. Bring the water to a rolling boil, then reduce the heat to maintain a gentle boil and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
  • While the potatoes boil, finely dice the onion, and add to a skillet with 2 tablespoons of vegan butter over medium heat. Cook the onions over for about 10 minutes, or until tender and lightly caramelized, stirring frequently.
  • Add your vegan ground meat to the pan with the onions and sauté for about 2 minutes. Remove from heat and set aside.
  • Once the potatoes are finished cooking, drain them, and add them to a large mixing bowl.
  • Using a potato masher, mash the potatoes with 2 tablespoons of sliced vegan butter and the remaining ½ teaspoon of salt (or salt to taste). It is okay to leave some chunks of potatoes, they do not need to be smoothly mashed.
  • Add the cooked onion and “meat” mixture to the bowl with the potatoes and stir with a rubber spatula to combine.

Knish:

  • Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.
  • Halve the dough. Place the halves on a lightly floured working surface. Roll each out to a rectangle that is about 12-14 inches long and ⅛-inch thick.
  • Divide the filling in half and fill each rectangle of dough with a 2-inch thick log of filling that goes the length of the rectangle. Avoid over filling.
  • Bast the long edges of the dough with an “egg wash” and then fold both sides of the dough over the filling and seal. Repeat for both halves of dough.
  • Mark each log with the side of your hand, pressing down lightly and moving your hand back and forth, dividing it into 6 equal pieces, and then cut with a knife to separate.
  • Place each piece with one cut end facing down and the other facing up on the lined baking sheet, leaving 1 ½ inches between each knish. Squish down the top, creating a squat ball and tuck everything into the center to form a round knish.
  • Brush the tops of the knishes with “egg wash” and then place in the preheated oven to bake for 25-30 minutes, or until golden brown. Remove from the oven and allow to cool for 5-10 minutes before serving. Enjoy hot, room temperature, or cold.

Notes

How to prepare Creative Pea’s Ground Meat: While the onions are cooking, rehydrate ½ of a package of Creative Pea’s BEEFFREE (65 grams) according to instructions on the package. Shake the package well to distribute the seasonings. It can be helpful to use a kitchen scale to get precisely half of the package. To rehydrate half of a package you will need to mix the dry BEEFFREE mixture with about 2/3 cup (150 ml) of cold water and 2 ½ tablespoons (37.5 ml) of olive oil. Stir well and place in the fridge for 5-10 minutes.

 

Recipe Tips: 

    • The dough can be sticky when coming out of the food processor. Sprinkle it lightly with flour when kneading. Repeat several times if needed, until you are able to form a ball.
    • Vegan frozen puff pastry or even pie crust can be used as shortcuts in this recipe.
    • Allow the filling to cool slightly before filling the dough. It should be close to room temperature before it goes in the dough.
    • When rolling out the dough, aim for an even thickness throughout to achieve the most uniform knishes.

Nutrition

Calories: 264kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1095mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg
 

Recipe by World of Vegan