Rosalia’s knish-ish, potato and onion fried buns

A perfect little nibble for a finger food reception – especially at Chanukah.

  • place PRE 30 mins
  • place COOK 60 mins
  • place SERVES Makes 16 medium-sized buns
  • printicon

Serve these buns with sour cream for dipping.


  • To make the dough: mix the wet ingredients in one bowl and the dry in another. Make a well in the dry ingredients and pour in the wet mix.
  • Start mixing with a fork and carry on with your hands.
  • Once the dough comes together into a ball, tip it onto a dusted surface and knead for 2-3 minutes. Put back into a bowl, cover with cling film and let it rest while you prepare the fillings.
  • To make the filling: Heat some vegetable oil in a frying pan, add half of the butter and fry the onion with a pinch of salt on low heat, stirring occasionally, for 20 minutes or until soft and caramelised. Place the potatoes in a pot of salted cold water, bring to boil and simmer until cooked through – approx. 25 minutes. Drain the potatoes, add the rest of the butter, and mash roughly with a potato masher. Add the fried onion and give a thorough mix. Set aside to cool.
  • To shape the buns, tip the dough on the dusted surface and divide in two. Leave half in the bowl under cling film and use a rolling pin to roll the other one into a large rectangle. Spread half of the filling evenly across the surface of the dough and roll into a large sausage shape.
  • Cut the roll into equal chunks, roughly 6cm thick. Placing each chunk cut side up, run your rolling pin over it lightly a few times to make a round disk. Or simply use your hands to press and flagged them down. Repeat with the second batch.
  • Heat up 2-4 tbsp of neutral vegetable oil in a medium pan, and fry the buns in batches for 3-4 minutes on each side until golden. Layout the savoury ones on some paper towels and sweet ones on a cooling rack to get rid of any excess oil.

Alissa Timoshkina

Discover the lovely story behind this family heirloom recipes here


For the dough
350g plain flour
1 tsp baking powder
½ tsp fine salt
½ tsp caster sugar
1 large egg, slightly beaten
120ml warm water
120ml vegetable oil
1 tsp white vinegar

For the filling (makes 16 medium)
4 medium potatoes, peeled and quartered
50g salted butter
2 onions, peeled and thinly sliced
Salt and pepper to taste
Vegetable oil for frying
Fresh herbs to serve

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