Ecomely

Language

Knich (knish): photo of the dish
Illustrative photo: Eric Hunt — CC BY-SA 2.5, Wikimedia Commons
Everyday meals

Knich (knish)

Thin-dough turnovers filled with mashed potato, sometimes with cabbage or fromage blanc. Comforting snacks, eaten hot or warm from the street or at home.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

791 kcal per serving

Protein
19.1 g
Carbohydrates
78.6 g
of which sugars
5.2 g
Fat
42.3 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Boil the peeled potatoes in salted water for 20 minutes, then mash them finely.
  2. Fry the finely sliced onion in butter until golden, then mix it into the mash. Season with salt and pepper.
  3. Mix the flour, egg, melted butter, lukewarm water and salt into a supple dough. Leave it to rest for 20 minutes.
  4. Roll the dough out very thinly into a large rectangle.
  5. Cut out squares about 10 cm wide and place a spoonful of filling in the centre.
  6. Fold the corners to form turnovers or roll them into logs, then seal the edges well.
  7. Arrange them on a buttered tray, brush with beaten egg and bake at 190 °C for 25 to 30 minutes, until deep golden.

Variations and tips

Cheese version. Replace half the mash with drained fromage blanc for a fresher, creamier filling.

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Original Ecomely recipe.