The Eastern European Stuffed Pie (kynsh pie)

Knysh pies (also spelled knish in Yiddish) are a type of Eastern European stuffed pastry, traditionally associated with Ashkenazi Jewish cuisine. The word “knysh” or “knish” comes from the Ukrainian and Polish word knysh (книш), and the dish likely originated in those regions before being brought to the U.S. and other countries by Jewish immigrants.

Key Features of Knysh Pies:

• Dough: Typically made from a simple yeast dough, though modern versions might use pastry dough or phyllo dough.

• Filling:

  • Traditional fillings include:

    • Mashed potatoes (often with onion or kasha)

    • Buckwheat groats (kasha)

    • Ground meat

    • Cheese

    • Cabbage

    • Or a sweet version with fruit or poppy seeds

• Shape:

  • Usually round, square, or rectangular. The dough is wrapped or folded around the filling.

• Cooking method: Baked or sometimes fried.

Cultural Significance:

Knysh pies became popular street food in New York City in the early 20th century, especially in Jewish neighborhoods. They remain a comfort food and are still sold in bakeries and delis.

Here’s a full recipe for baked knysh (knish) pies with a savory onion-potato filling, served with sour cream. This version makes about 8 medium knysh pies, ideal for a comforting main or side dish.

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Baked Potato & Onion Knysh Pies with Sour Cream

Yield: 8 knysh pies

Prep Time: 45 minutes

Bake Time: 25–30 minutes

 Total Time: ~1 hr 15 mins

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Equipment Needed

• Large mixing bowls

• Rolling pin

• Knife or dough cutter

• Skillet (for onions)

• Potato masher or ricer

• Baking sheet

• Parchment paper or silicone baking mat

• Pastry brush

• Clean kitchen towel or plastic wrap

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Ingredients

Dough

• 2 cups (250g) all-purpose flour

• ½ tsp salt

• 1 large egg

• ¼ cup (60ml) vegetable oil (or melted butter)

• ½ cup (120ml) warm water

• 1 tsp vinegar or lemon juice (optional, helps tenderness)

Filling

• 1½ lbs (680g) starchy potatoes (like Russet), peeled and cubed

• 1 large yellow onion, finely chopped

• 2 tbsp vegetable oil or butter

• Salt and black pepper to taste

• Optional: pinch of garlic powder or paprika

Egg Wash

• 1 egg beaten with 1 tbsp water or milk

To Serve

• Sour cream (chilled)

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Preparation

1. Make the Dough

1. In a large bowl, mix flour and salt.

2. In a separate bowl, whisk the egg, water, oil, and vinegar.

3. Gradually stir the wet ingredients into the flour until a dough forms.

4. Knead for 5–7 minutes until smooth and elastic. If sticky, add a bit more flour.

5. Cover with a towel or plastic wrap and let rest for 30 minutes at room temp.

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2. Prepare the Filling

1. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash until smooth.

2. While potatoes cook, sauté chopped onions in oil/butter over medium-low heat until golden brown (~10–12 minutes).

3. Stir onions into mashed potatoes. Season generously with salt and pepper. Let cool.

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3. Assemble the Knysh Pies

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

2. Divide dough into 8 equal pieces. Roll each piece into a 6–7 inch circle.

3. Place 2–3 tbsp of filling in the center of each circle.

4. Gather the edges up and over the filling, pinching to seal at the top or folding into a flat seam.

5. Place seam side down (or up for traditional look) on the prepared baking sheet.

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4. Bake

1. Brush each knysh with egg wash.

2. Bake for 25–30 minutes, until golden brown and crisp.

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5. Serve

• Let cool slightly, then serve warm with a generous dollop of sour cream.

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Nutrition Information (Per Knish Pie, without sour cream)

(Approximate values)

• Calories: ~260 kcal

• Carbohydrates: ~35g

• Protein: ~5g

• Fat: ~10g

• Sodium: ~250mg

• Fiber: ~3g

With 2 tbsp sour cream: +60 calories, +6g fat, +1g protein