Cheese and potato knish


300 g/10 ½ /2 cups self-raising flour

100 ml/3 ½ fl. oz/1/2 cup vegetable oil

Vegan egg, beaten

1 tsp white wine vinegar

2 tbsp olive oil

1 onion diced

350 g/12 ½ oz /1 cup mashed potato, at room temperature

75 g/2 ½ oz /1/3 vegan cup Ricotta

75 g/2 ½ oz /1/3 cup cheddar vegan cheese, grated


1.Put the flour in a free-standing mixer fitted with a dough hook. Mix the vegetables oil with egg and vinegar in a jug and add ½ tsp salt and 100 ml of warm water. Pour the mixture and mixer and on low for 10 minutes. Cover and leave to rest at room temperature for 1 hour.

2.Meanwhile, heat the oil in a frying pan and fry the onions for 10 minutes or until soft and sweet. Mix with the potato, Ricotta and cheese, then season to taste with salt and pepper.

3.preheat the oven to 190°C (170°fan) /375f /Gas 5 and grease and line a large baking tray.

4.Roll out the dough on a floured surface as thinly as you into a big rectangle. Arrange the filling along one edge, then roll it up like strudel.

5.Mark out twelve individual knishes with the blade of your hand. Twist off the first at the top and transfer to the baking tray with the top and flatten it slightly. Repeat with the rest.

6. Bake for 35 minutes or until the pastry is golden and crisp.

Serve warm.