Coney Island Knishes

Prepare the Dough: In a large bowl, whisk together the flour, kosher salt, and baking powder. Create a well in the center. Add the canola oil, warm water, beaten egg, and white vinegar. Mix by hand until the dough comes together. Turn the dough out onto a lightly floured surface and knead until soft, smooth, and elastic. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (Time: 20 minutes prep + 60 minutes chilling)

Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender. (Time: about 20 minutes)

Prepare the Filling: Drain the cooked potatoes and transfer them to a mixing bowl. Mash until smooth and set aside.

Sauté the Aromatics and Corned Beef: Chop the corned beef and cabbage into small, uniform pieces.

Melt the butter in a large skillet over medium heat. Add the diced yellow onion, corned beef, cabbage, and kosher salt. Cook, stirring occasionally, until the onions are softened and golden brown and the corned beef is slightly browned. (Time: about 10 minutes)

Combine the Filling: Transfer the corned beef mixture to the bowl with the mashed potatoes. Season with cayenne pepper, salt, and black pepper to taste. Mix until well combined and allow the filling to cool to room temperature. (Time: 15 minutes)

Preheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats or parchment paper. (Time: 10 minutes)

Assemble the Knishes: Divide the chilled dough in half. On a lightly floured surface, flatten one half into a rectangle. Roll out the dough into a larger rectangle, about 1/8-inch thick, gently pulling the corners as needed to maintain a rectangular shape.

Fill and Roll: Spread about 3 cups of the cooled filling over one long end of the dough rectangle, leaving about 3 inches of space from the edges. In a small bowl, beat the remaining egg with water to create an egg wash. Brush the opposite end of the dough and a little on the sides with the egg wash. Stretch the dough over the filling, then roll it up towards the egg-washed side. Fold the last 3 or 4 inches of dough on top to seal. Gently press the filling to even it out, then roll the knish over so the seam side is on the bottom.

Shape the Knishes: Trim off any excess dough from the ends, if desired. Mark (but do not cut through) the dough roll into 8 equal pieces. Flour the side of your hand and press into the marks. Gently rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Gently squish down the top and tuck everything into the center to form a round knish shape. (Time: 30 minutes)

Repeat: Repeat the process with the remaining dough and filling.

Prepare for Baking: Brush the bottoms of the knishes with olive oil and place them on the prepared baking sheets. Brush the tops with the leftover egg wash for a golden finish.

Bake: Bake in the preheated oven until the knishes are lightly golden brown. (Time: about 40 minutes)

Cool and Serve: Let the baked knishes cool until just warm or at room temperature before serving. Enjoy!