Knish pie with potatoes

It is not always easy to feed your family tasty, healthy and interesting, especially when the set of products is limited for one reason or another. However, Ukrainian cuisine is rich in incredible dishes that are prepared from simple and affordable ingredients, and the finished dish tastes so good that there will not be a crumb left. We suggest you try a delicious, aromatic and easy-to-prepare knish pie with potatoes according to an old recipe.

To prepare the knish you will need:

For the dough:

• premium wheat flour 2 cups without a slide or approximately 320 grams,
• purified water – half a glass or 120 ml,
• dry baker's yeast - 1 teaspoon, approximately 5 grams,
• butter – 100 grams,
• chicken egg - 1 pc.,
• sunflower oil – 2 tablespoons or 30 ml,
• sugar – 1 tablespoon, approximately 20 grams

For the filling:

• peeled potatoes – 3-4 medium-sized pieces or 600 grams,
• table salt – 3 grams,
• 3-4 cloves of garlic.

The ingredient calculation is for 4 servings.

Nutritional value per 1 serving (320 grams)

• Calorie content – 692 Kcal
• proteins – 13.76 g
• carbohydrates – 90.88 g
• fats – 31.04 g

To start making knish, you need to prepare the yeast dough. To do this, dissolve the sugar and yeast in warm water and leave this solution in a warm place for 10 minutes to start the fermentation process. While the dough is rising, sift the flour into a bowl, add a teaspoon of salt to it and make a well in the “well”. Break a chicken egg into this well and add the vegetable oil and the dough that has already started to “rise”. Start kneading the dough.

Cover the kneaded dough with cling film or a towel and leave it in the refrigerator for 20-30 minutes so that the dough can rise well. In the meantime, while the dough is “resting”, prepare the filling. For this, cut the potatoes and garlic into thin slices (the slices should be as thin as possible) and boil in boiling, slightly salted water for 5 minutes. Drain the water from the potatoes.

Take the dough out of the refrigerator, divide it into 4 equal parts. Roll one of the pieces of dough into a very thin round loaf, divide the remaining pieces into 3 more parts each, resulting in 9 more equal pieces of dough.

We begin to form the knish, for this we take a heat-resistant mold with a diameter of 22-23 centimeters, grease it well with butter and lay out the rolled out pancake so that the edges of the dough hang over the edges of the mold. Grease the middle of the laid out pancake with butter as well. Then roll each of the 9 pieces into thin pancakes and lay them on the bottom of the mold, each time greasing each layer with butter. Between the 4th and 5th layer of dough, put the katroplyan filling, lightly salt it, you can also add your favorite herbs or spices to the filling. Then cover the filling with layers of the remaining rolled dough. After all the layers of dough are laid out, lift the hanging edges of the dough and seal the edges with folds from above, forming a beautiful top of the pie. Leave the formed pie in a warm place for an hour to rise.

Bake the knish for about 30 minutes in a preheated oven at 180 degrees. When baking, we recommend covering the pie with foil to get an even and ruddy color. The finished knish should be well layered and the potato filling should be well baked.