Knyshy

One day I was watching numerous foody videos.. among those millions just one stuck in my head. Russian cook (don’t know his name) made small pies with potato filling, which he called knyshy. Pirogki with potato mash are one of my favourite, they always bring back memories about parents’ home ..kitchen, my mother is making pies, me and my sister are impatiently sitting and waiting while pirogki are baking in the oven.. Sweet time!

The difference between these pies and regular Russian pirogki is in the dough and shape, first ones are round, second are oval and usually made from yeast dough. I browse the Internet, and found not much information about these little pies. According to different sources, knyshy belong whether to old-Russian or Belarusian cuisine. In 19th century knyshy were widely-eaten pies among middle-class people, and the most popular filling was buckwheat kasha with fried onion and bacon.

It took me some time to shape them and make look like small barrels filled with tasty potato mash instead of rum (or whatever you imagine when hear barrel), but knyshy turned out beautifully and puffy, so they definitely worth all the hard work.

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Knyshy - little pies with potato filling

Servings: 16 pies
Difficulty: moderate
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Ingredients

Dough:

1 egg

120ml sunflower oil

120ml warm water

1 tsp vinegar

400g plain flour

1/2 tsp salt

1 tsp baking powder

Filling:

600-700g potatoes

1 large onion, chopped

1 tbsp oil+ 1 tsp butter for frying

1 tbsp butter

some chopped dill, optional

salt, pepper to taste

Egg wash

1 egg, beaten

Method

In a bowl whisk egg with oil, water and vinegar.
Sift flour with salt and baking powder into another large bowl.
Pour the egg mixture into the bowl with flour. Mix all ingredients together, cover the bowl with plastic wrap and leave to rest for 40 minutes.
Meanwhile, prepare the filling. In a frying pan heat oil with butter, add onion and fry until lightly golden. Clean and peel potatoes, cut into medium chunks and boil until ready, drain. Using a potato masher blend butter into potatoes until soft. Mix in fried onion and dill, if using. Season with salt and pepper to taste.
Divide the dough into two parts. On a lightly floured surface roll out one part into 30x40cm rectangle. Spread half of the filling near the edge of the longest rectangle side. Make the roll. Cut the roll into 8 pieces: 5cm width each.* Carefully seal the ‘hole’ on one side, shaping into a roundish form (like a small barrel), place pie sealed side down on a lined and greased baking sheet. Repeat with all pies.
Brush all pies with egg wash. Bake in preheated 190C oven for 40 minutes.

*You may cut the roll into smaller pieces to get more but small-sized pies.

Enjoy!

37 Comments

PetersFoodAdventures says:

Beautiful photos! Looks so delicious! thanks for sharing!
September 15, 2015 at 22:08
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- milkandbun says:
  
  😀my pleasure!
  September 15, 2015 at 22:22
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lindaravello says:

Lovin these little guys – could serve them as a vegetable with a boeuf Bourguignon………never heard of putting vinegar in pastry x
September 15, 2015 at 22:23
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- milkandbun says:
  
  Thanks for the attention, Linda! Vinegar makes the pastry more soft and easy to work with. 🙂
  September 25, 2015 at 23:39
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thepaddingtonfoodie says:

They look absolutely gorgeous – the pastry is so beautiful and golden. On my “to try” list.
September 15, 2015 at 22:29
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- milkandbun says:
  
  Hi! Egg yolk made these pies beautifully golden! ;)It will be nice to see your ‘try’; hope you will make them soon! 🙂
  September 25, 2015 at 23:43
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Francesca says:

I think you did an amazing job! They are definitely a work of art!
September 15, 2015 at 22:40
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- milkandbun says:
  
  Thank you so much, Francesca!
  September 25, 2015 at 23:43
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Darya says:

Knishes are very famous in the New York Jewish community nowadays, but they are certainly a Slavic invention! Your version is absolutely gorgeous, and I love the step-by-step pictures. Also, I often make potato vareniki, potato breads, and potato pizza, so I bet I would love these; I’ll definitely put them on my to-do list for the colder days, when comfort food is required.
September 15, 2015 at 22:49
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- heenie says:
  
  Your comment is exactly what I had in mind,lol minus those things you make of course 🙂
  September 16, 2015 at 13:26
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- milkandbun says:
  
  Yeap, I’ve seen that one says these pies popular in NY.. and I love potato dough and filling too! 🙂 though, never made potato pizza, sounds yum, Darya!
  September 25, 2015 at 23:45
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Bonnie Eng says:

They look so delicious…and beautiful pictures too!
September 15, 2015 at 23:00
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- milkandbun says:
  
  I wish I could send you some, Bonnie! 🙂
  September 25, 2015 at 23:46
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youthfoodblog says:

Very exquisite recipe!
September 16, 2015 at 05:00
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- milkandbun says:
  
  Thanks! 🙂
  September 25, 2015 at 23:46
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Lynz Real Cooking says:

These are beautiful and sound so delicious!
September 16, 2015 at 05:42
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- milkandbun says:
  
  Thank you so much! Do you have any fav savoury pies in your family?
  September 25, 2015 at 23:48
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  - Lynz Real Cooking says:
    
    chicken pot pie and quiche
    September 25, 2015 at 23:50
  - milkandbun says:
    
    quiches with diff fillings are my fav too; and I never get bored to cook them. 🙂
    September 26, 2015 at 00:00
  - Lynz Real Cooking says:
    
    yes me too!
    September 26, 2015 at 00:17
thehealthyfoodblogger says:

Looks so yummy!
September 16, 2015 at 09:42
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- milkandbun says:
  
  Oh, and they were so tasty indeed! 😀
  September 25, 2015 at 23:48
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Yana says:

Beautiful and so neatly done!! I’ve made them once in a past, they were delicious, but not as neat and nice looking like your ones. You made me want to make them again 🙂
September 16, 2015 at 12:45
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- milkandbun says:
  
  Hehehe Now I’m proud of myself! Thanks a lot, dear Yana! :-*
  September 25, 2015 at 23:50
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Fae's Twist & Tango says:

Wow! Gorgeous and so adorable/delectable. I love to get to know knyshy well, very soon! 🙂
September 16, 2015 at 20:06
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- milkandbun says:
  
  You are very kind woman, Fae! After such lovely words I want to cook and take food photos more and more! Thanks so much!
  September 25, 2015 at 23:52
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Linda says:

They look really scrumptious! I love your little slideshow too 🙂 🙂
September 17, 2015 at 01:02
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- milkandbun says:
  
  I guess, it’s easier to prepare these pies with step-by-step photos; hope it’s really helpful.:)
  September 25, 2015 at 23:54
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Lina says:

Never heard of this before..but it looks so delicious that I want to try it asap☺☺
September 17, 2015 at 10:58
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- milkandbun says:
  
  Yay! It’s awesome! Don’t forget to write me how it was! 😉
  September 25, 2015 at 23:56
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What's Bec Cooking says:

These look delicious!! I’ve never heard or seen these before, but they certainly look scrumptious! 🙂
September 17, 2015 at 17:43
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- milkandbun says:
  
  It’s great that you discovered something new! The next step is to cook them! 😉
  September 24, 2015 at 17:06
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  - What's Bec Cooking says:
    
    🙂
    October 9, 2015 at 19:05
CakePants says:

These look lovely! The step by step photos are wonderful and very helpful.
September 17, 2015 at 23:54
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- milkandbun says:
  
  Thanks dear! It would be more complicated to make these pies without photos. Enjoy! 🙂
  September 20, 2015 at 15:45
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Lily says:

Hey Mila, you’re right, it was worth the time to shape them because the buns are absolutely beautiful, perfectly golden and I bet delicious to eat!
September 28, 2015 at 23:31
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