Coney Island Knishes
Knishes are handheld pastries filled with mashed potato and onions. This version adds corned beef and cabbage.
To make them, you need to prepare a dough and a filling. The dough is made with flour, salt, and oil, while the filling is a mix of mashed potatoes, corned beef, cabbage, and onions.
The knishes are then baked in the oven until they are lightly golden brown.
By Nadia Kovalenko
Posted October 27, 2026Share
Time
Calories
Servings
Difficulty
Description
Knishes are handheld pastries filled with mashed potato and onions. This version adds corned beef and cabbage.
To make them, you need to prepare a dough and a filling. The dough is made with flour, salt, and oil, while the filling is a mix of mashed potatoes, corned beef, cabbage, and onions.
The knishes are then baked in the oven until they are lightly golden brown.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 18
2.75 cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
0.5 cup canola oil
0.5 cup warm water
1 large egg, beaten
1 teaspoon white vinegar
2.5 pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
0.5 cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed
Instructions
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1
To make the dough, whisk 2.75 cups flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder in a large bowl. Make a well in the center. Add 0.5 cup canola oil, 0.5 cup warm water, 1 beaten egg, and 1 teaspoon white vinegar. Mix until the dough comes together. Knead until it's soft and smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
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2
Meanwhile, boil 2.5 pounds quartered russet potatoes in salted water until they're tender, about 20 minutes. Drain and mash in a bowl.
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3
Chop 8 ounces corned beef and 1 cup cooked cabbage into fine pieces.
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4
Melt 0.5 cup butter in a large skillet over medium heat. Add 2 cups diced yellow onion, chopped corned beef, cabbage, and 2 teaspoons kosher salt. Cook until the onions are soft and golden brown, about 10 minutes.
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5
Mix the cooked beef mixture with the mashed potatoes. Season with a pinch of cayenne pepper, salt, and black pepper. Let the filling cool to room temperature.
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6
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats.
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7
Divide the chilled dough in half. Roll out one half into a large rectangle about 1/8-inch thick.
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8
Place 3 cups of the filling over one long end of the dough, about 3 inches away from the edges. Brush the opposite end and a little of the sides with a mixture of 1 egg and 2 teaspoons water. Roll the dough up toward the egg-washed side and press in the filling.
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9
Mark the dough into 8 equal pieces, but don't cut it. Flour your hand and press into the marks to separate each piece. Form each piece into a round knish.
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10
Repeat with the remaining dough and filling. Brush the bottoms with 1 tablespoon olive oil and place on the prepared baking sheets. Brush the tops with the leftover egg wash.
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11
Bake in the preheated oven until the knishes are lightly golden brown, about 40 minutes. Let them cool until they're just warm or at room temperature.
Nutrition Facts
Servings 16
Amount Per Serving
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Calories 301 kcal
% Daily Value *
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Total Fat 17g
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Saturated Fat 5g
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Cholesterol 46mg
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Sodium 629mg
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Total Carbohydrate 31g
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Dietary Fiber 3g
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Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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