How to Make Instant Knish Recipe

I have to admit that I had never heard of a Knish until one of my transplanted Yankee friends (term is used affectionately of course!) mentioned her yearning for a Knish. I began to research and experiment with the whole concept. It is actually potatoes and onions in a bun. Most people dip them in mustard to eat. I understand in New York City, you can actually get them on the street like a hot dog? They were brought to New York by Jewish immigrants. I can just imagine a little Jewish mother inventing these to use left-over mashed potatoes. Most really good cultural food seems to have come from very common roots, born of pure necessity.

Well, here's a Southern version of a knish recipe. And, this Knish recipe has the touch of a modern mom with little time or money! In my quest for how to make Knish, I tried other versions, but my family likes the easiest one best. So, why bother peeling potatoes?

Recipe:

Ingredients:

Bisquick Baking Mix: 3 cups

1/2 cup iced water plus 1 or two extra tablespoons, if needed.

Betty Crocker Instant Mashed Potatoes, Garlic Flavored: 1 pouch in box, and part of another
(You could use regular flavor and add garlic powder or minced garlic.) You also need whatever ingredients your box says, such as: milk, butter, or whatever.

Minced dried onions: 1/4 cup

1 egg diluted with 1 tablespoon of water

Oil : 2 tablespoons

Instructions:

The dough: Mix Bisquick, oil, and ice water. I use a bread machine set on dough. You could do it by hand or use a food processor.

The filling: Prepare your mashed potatoes, adding the onions to the boiling water. Use the package directions, but add more potatoes than it calls for, a little at a time. Make them stiffer than normal.

Use your hands to press dough circles flat. Place a spoonful of potatoes in the center. Pull the sides up to form a dumpling, pinching them together. Place them on a greased cookie sheet. Liberally apply the egg wash. Bake in a preheated oven at 425 degrees for around 10 minutes. You should check them frequently for burning.

Serve with mustard for dipping. I will include two links to good dipping sauces at the end.