Method

Make the Dough:

• In a large mixing bowl, combine the flour, baking powder, and salt.
• Make a well in the centre and pour in the egg, oil, vinegar, and water.
• Use a mixer with a baking paddle to combine the ingredients until a dough begins to form.
• Once the dough starts to form, you can knead in the bowl or take it out and gently knead a few times
• Shape into a ball, cover with a tea towel, and let rest at room temperature for 1 hour.

Make the Filling:

• Boil the potatoes until soft (peel beforehand if preferred).
• While they cook, heat olive oil in a frying pan over medium heat.
• Add the garlic and cook for about a minute.
• Add the chopped kale and cook until wilted and soft. Set aside.
• Once potatoes are done, drain off the water and return to the pot.
• Add the milk, red onion, butter, salt, and pepper.
• Mash the potatoes roughly, then stir in the wilted kale.

Assemble the Knishes:

• Once dough is done resting, preheat oven to 180°C (350°F).
• Lightly flour a work surface and roll out the rested dough into a large rectangle shape.
• Spoon the potato filling into a log shape about 2 inches from the bottom edge of the dough.
• Roll the dough over the filling tightly, like a sausage roll.
• Once you have made a complete roll, seal the edge, then pinch pinch a ball sized pieces, twisting it (like when you make sausages). Then cut to separate each knish.
• Tuck and seal the ends underneath to form a round shape, and press an indent into the top (it will resemble a bagel).
• Then repeat the process until you have finished

Bake:

• Place knishes on a baking tray lined with baking paper.
• Brush the tops liberally with beaten egg.
• Sprinkle with poppy seeds, sesame seeds, or both.
• Bake for approximately 35 minutes, or until golden brown.
• They are nice eaten warm or cold.