Boiko-Style Knish from The Authentic Ukrainian Kitchen
My kids love mashed potatoes and they go nuts over a good pie. See how we work as a team to create two delicious homemade Boiko-style knishes you can enjoy on a busy weeknight.
Equipment
- Box Grater
- Parchment Paper
- Whisk
Ingredients
- 5 potatoes large, peeled
- Kosher salt
- 1 yellow onion large
- 3 tablespoon sunflower oil or your favorite oil
- ⅓ cup walnuts
- black pepper freshly ground
- 1 cup goat cheese shredded, firm
- 2 lbs frozen puff pastry thawed until pliable
- all-purpose flour for dusting
- 1 egg yolk large
- 1 bunch parsley
Instructions
- Cook the Potatoes: Wash your hands with soap and water. Dice the potatoes using a child-friendly knife and cutting board. Add them to a pot and cover with cold water. Add a pinch of salt to the pot and boil over medium heat. Once the water is boiling, turn the heat down and simmer for about 20 minutes. The potatoes are done when they're tender and easily pierced with a fork.
- Sauté the Onion: While the potatoes are cooking, turn back to the knife and cutting board to prep the onion. Mince the onion and set it aside. Add some oil to the saucier and turn the burner to medium heat. Once hot, add the minced onion. Cook until it is golden and fragrant. Turn off the burner when finished.
- Chop the Walnuts & Grate the Cheese: Chop the walnuts with a knife and set aside. Grate the goat cheese using the box grater and set aside.
- Mash the Potatoes: Once the potatoes are done cooking, turn off the stove and drain the water. Use an immersion blender or hand mixer to mash the potatoes. You can also transfer them to a stand mixer if you want. I'm not doing all that for potatoes that are already diced. Your mashed potatoes should be a smooth paste when finished.
- Add the Salt, Walnuts, Onion, & Cheese to the Potatoes: Use a measuring spoon or your salt tiger's tongue to add some salt and pepper to the potatoes. Add the walnuts, onion, and shredded goat cheese to the pot. Give it a good stir.
- Roll Out the Puff Pastry: Line a baking sheet with parchment paper. Turn the oven to 375 degrees Fahrenheit. Split the puff pastry in half. Yevhen recommends storing the other half under a sheet of plastic wrap or a towel. Place the half you're working with on a lightly floured surface or you can work on the parchment paper like we did. Roll it out into a rectangle using a rolling pin. Add a generous portion of the knish filling to the puff pastry.
- Fold the Knish: With the filling in the center of the puff pastry, begin folding up the corners. Fold the two bottom corners up to the center. Fold the two top corners down to the center. Fold the left and right side corners (or vertices if you're talking geometry) in. Do the same with the top and bottom corners. Transfer to the baking sheet. Repeat with the other half of the puff pastry and the remaining knish filling to make 2 large pies (or octagons).
- Apply the Egg Yolk: Crack an egg and show your child how to separate the egg yolk by pouring it back and forth between halves of the shell, if they don't already know. We do this type of work over the sink. Afterward, whisk the egg yolk. Use a pastry brush to brush the knishes with the egg yolk.
- Bake for 40 Minutes: Place the baking sheet in the oven and bake these knishes for about 40 minutes. Turn off the oven when finished. Garnish with fresh parsley leaves and enjoy!
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/knish
Nutrition
Calories: 597kcalCarbohydrates: 51gProtein: 12gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 25mgSodium: 267mgPotassium: 480mgFiber: 4gSugar: 2gVitamin A: 621IUVitamin C: 25mgCalcium: 58mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
