The lesser know little sister of the bagel, these vegan knishes are so delicious hot or cold – and there are hundreds of variations on them using various fillings – this one is another favourite. This version is pretty carb heavy so you might need a wee lie down after eating them! They’re delicious with sour cream – recipe here – and mustard butter, which is just 4tbsp butter mixed with 1 tsp wholegrain mustard.
Method
Dough
125 ml vegetable oil
1 tsp white wine vinegar
250 ml vegetable stock
300g plain flour plus extra for kneading.
1/2 tsp salt
Filling
750 g potatoes, boiled and mashed or riced
10 g dill
2 tbsp olive oil
1 tsp salt
1tsp nutritional yeast
Make the dough by combining all the dough ingredients together to form a smooth ball. Cover in clingfilm and leave for an hour or so.
Roll the dough out into a thin rectangle. Combine the mashed potatoes, olive oil, salt and nutritional yeast and spread along the bottom third of the rectangle, then roll the pastry up and cut into 8 knishes of squat round shapes.
Bake in the oven till golden and serve with sour cream and mustard butter!