Samosa Knishes Recipe

Introduction

Samosa knishes combine the hearty comforting nature of knishes with the bold, spiced flavors of Indian samosas. This fusion treat is perfect as a snack or a satisfying appetizer with its crisp pastry and flavorful potato filling.

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour, plus more for sprinkling
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 cup (57g) water, lukewarm
• 5 tablespoons (71g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon white vinegar
• 1 pound (454g) russet potatoes, peeled and diced into 1” pieces
• 3 tablespoons (42g) unsalted butter
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 tablespoon fresh ginger, grated
• 1/2 cup (113g) water
• 1/2 cup (71g) onion, diced
• 1/2 cup (68g) peas, frozen or fresh
• 1 teaspoon table salt
• 1 large egg, beaten with 1 tablespoon water (egg wash)

Instructions

1. Step 1: To make the dough, combine flour, salt, and baking powder in a medium bowl or stand mixer fitted with a dough hook.
2. Step 2: In a separate bowl, whisk water, melted butter, egg, and vinegar. Add this mixture to the dry ingredients and mix until a shiny dough forms, about 1 minute, scraping the sides as needed.
3. Step 3: Transfer dough to a floured surface and knead until mostly smooth and less sticky, about 1 to 2 minutes. Return dough to bowl, cover, and let rest for 1 hour at room temperature or overnight in the refrigerator.
4. Step 4: Preheat oven to 350°F and line a baking sheet with parchment paper. While the dough rests, prepare the filling.
5. Step 5: Boil peeled, diced potatoes in water until fork-tender, about 12 to 15 minutes. Drain and mash them coarsely in a bowl.
6. Step 6: In a skillet over medium-low heat, melt butter until foaming. Add cumin seeds, garam masala, ground cumin, fennel seeds, thyme, chili powder, and turmeric; stir until fragrant, about 20 seconds.
7. Step 7: Add grated ginger; stir for another 20 seconds. Add water, onions, peas, and salt. Cook, stirring occasionally, until onions soften and most water evaporates, about 5 minutes.
8. Step 8: Stir in the mashed potatoes and combine thoroughly, mashing large pieces against the pan’s bottom. Remove from heat and let cool slightly.
9. Step 9: Divide dough in half. Roll one piece on a floured surface into a thin 15″ x 9″ rectangle. Spread half the filling in a 2″ wide strip along the bottom edge, packing evenly.
10. Step 10: Lift a 2″ strip of dough at the bottom and fold it over the filling. Roll the log over 2 to 3 more times, then bring the remaining dough over the log and pinch to seal, creating a 16″ long log.
11. Step 11: Slice the log lengthwise in half, then cut each half into two 4″ pieces, yielding 4 small logs.
12. Step 12: Pinch and twist one end of each small log to seal tightly. Place the sealed end down and gently pull the dough over the filling, leaving a small opening. Press the knish flat to about 3″ wide and 1″ tall. Transfer to the baking sheet; repeat with remaining logs.
13. Step 13: Repeat rolling and shaping with the remaining dough and filling to make 8 knishes total. Brush the knishes with egg wash.
14. Step 14: Bake for 35 to 40 minutes until golden brown in spots and internal temperature reaches about 210°F. Cool on a rack 5 to 10 minutes before serving.

Tips & Variations

• For extra crispness, brush knishes with butter before baking or add a sprinkle of sesame seeds on top for texture.
• Swap peas with finely chopped spinach or add chopped green chilies for more heat.
• Make dough ahead and keep refrigerated overnight for deeper flavor and easier handling.

Storage

Store leftover samosa knishes covered in the refrigerator for up to 3 days. To reheat, place them on a wire rack over a baking sheet, cover loosely with foil, and warm in a 350°F oven for 20 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze samosa knishes?

Yes, freeze unbaked knishes on a tray until firm, then transfer to a sealed container or bag. Bake from frozen, adding extra 10–15 minutes to baking time.

What can I serve with samosa knishes?

They pair well with tangy chutneys such as tamarind or mint-cilantro, as well as yogurt-based dips to complement the spiced filling.

Samosa Knishes Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

Samosa Knishes combine the beloved Indian samosa filling with a tender, flaky dough in a unique baked pastry form. These knishes are filled with a spiced potato and pea mixture, infused with aromatic cumin, garam masala, and fresh ginger, then wrapped in a buttery dough and baked to golden perfection. Perfect as a savory snack or appetizer, they offer a delightful fusion of flavors and textures.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes to 1 hour 25 minutes (excluding optional dough resting overnight)
• Yield: 8 knishes 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Fusion (Indian-American Jewish-inspired)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour, plus more for sprinkling
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 cup (57g) water, lukewarm
• 5 tablespoons (71g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon white vinegar

Filling

• 1 pound (454g) russet potatoes, peeled and diced into 1” pieces
• 3 tablespoons (42g) unsalted butter
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon fennel seeds, ground
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 tablespoon fresh ginger, grated
• 1/2 cup (113g) water
• 1/2 cup (71g) onion, diced
• 1/2 cup (68g) peas, frozen or fresh
• 1 teaspoon table salt

Finishing

• 1 large egg, beaten with 1 tablespoon water (egg wash)

Instructions

1. Make the dough: In a medium bowl or stand mixer with a dough hook, combine flour, salt, and baking powder. In another bowl, whisk water, melted butter, egg, and vinegar. Add wet ingredients to dry and mix until dough forms, then knead on a floured surface until smooth and less sticky. Cover and let rest for 1 hour at room temperature or overnight in the fridge.
2. Preheat oven: Set oven to 350°F and prepare a baking sheet with parchment paper.
3. Cook potatoes: Boil diced potatoes in salted water until fork-tender, about 12-15 minutes. Drain and mash roughly using a fork.
4. Prepare filling spices: Melt butter in a skillet over medium-low heat. Add cumin seeds, garam masala, ground cumin, fennel seeds, thyme, chili powder, and turmeric, stirring until fragrant, about 20 seconds.
5. Add aromatics: Stir in fresh ginger and cook until fragrant, about 20 seconds.
6. Cook vegetables: Add water, diced onions, peas, and salt to skillet. Cook until onions are translucent and liquid evaporates, approximately 5 minutes.
7. Combine filling: Mix in mashed potatoes, mashing any large chunks against the pan bottom to blend evenly. Remove from heat and let cool slightly.
8. Roll dough and shape knishes: Divide dough in half. Roll one half into a thin 15″ x 9″ rectangle on a floured surface. Spread half the filling as a 2″ wide log near the bottom edge. Fold dough over filling and roll carefully to enclose. Seal top edge, then cut the long roll lengthwise and into four equal logs. Pinch and twist ends to seal, shape each into a roughly 3″ wide, 1″ tall knish, and transfer to the baking sheet. Repeat with remaining dough and filling for a total of 8 knishes.
9. Apply egg wash and bake: Brush knishes with egg wash. Bake for 35-40 minutes until light golden brown and internal temperature reaches about 210°F.
10. Cool and serve: Remove from oven and let cool on a rack for 5-10 minutes before serving.
11. Store and reheat: Refrigerate leftovers covered up to 3 days. Reheat at 350°F on a wire rack over a baking sheet, covered loosely with foil for 20 minutes or until warmed through.

Notes

• The dough benefits from resting to develop gluten and make rolling easier.
• Use a bench knife or spatula to help roll and shape the dough without tearing.
• For best texture, do not over-mash the potatoes; some texture in the filling is desirable.
• Egg wash helps to achieve a glossy, golden crust on the knishes.
• Ensure knishes are fully sealed to prevent filling from leaking during baking.
• These can be made a day ahead and stored in the fridge before baking.
• Reheating on a wire rack maintains crispness better than microwaving.

Keywords: samosa knishes, baked knishes, Indian fusion, spiced potato pastry, vegetarian appetizer, savory pastries