Potato & Kale Knishes

Baking , Vegetarian



2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 large egg, lightly beaten (Agreeable Nature)

½ cup vegetable oil

1 tsp white vinegar

½ cup lukewarm water


3 medium agria potatoes (Oamaru Organics)

½ bunch kale -remove the leaves from steams (Oamaru Organics)

2 cloves garlic, minced

½ tablespoon olive oil (Dunford Grove)

¼ cup milk

1 small red onion -chopped finely (Oamaru Organics)

2 Tbsp butter

½ tsp salt

½ tsp ground black pepper


1 egg -beaten

Poppy and sesame seeds for sprinkling 


To make the dough: put the flour, baking powder, and salt in a mixing bowl, make a well in the centre. Pour the egg, oil, vinegar, and water into the well and use baking paddle on the mixer to combine. Once the dough starts to form, you can knead in the bowl or take it out and gently knead a few times. Form into a ball and cover with a tea towel and allow it to sit for an hour at room temperature, while you make the filling for the knishes.

Boil the potatoes until soft, I didn't peel but you can if you wish. While they are cooking heat olive oil in fry pan over medium heat, then add garlic and cook for about a minute, then add the kale and cook till it wilts and softens, then set aside. Once the potatoes have cooked, drain off the water and add milk, red onion, butter and salt and pepper. Mash the potatoes roughly then add the wilted kale and stir to combine.

Once the dough is done resting, preheat the oven to 180 degrees C. Flour the surface you will roll the dough on and roll out until you get a rectangle shape. Place the potato filling about 2 inches from the bottom of the dough rectangle, do this by spooning the filling into a log shape, use your hands to form it. Then you roll the dough over the potato mix (just like you would a sausage roll). Once you have made a complete roll, make sure you seal the log, then pinch a ball sized pieces, twisting it (like when you make sausages). Then cut these from the log and join the ends, so they are sealed. Make an indent in the top -it will look a bit like a bagel. Then repeat the process until you have finished.

Place the knishes on a baking tray that is lined with a baking sheet, and brush liberally with the beaten egg and sprinkle each one with poppy and/or sesame seeds.

Bake for about 35 min, or until the knishes are golden brown.

They are nice eaten warm or cold.


Recipe by Elizabeth Marshall


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