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Samosa Knishes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/samosa-knishes-recipe/