A baked tray of soft potato-filled chicken knish rolls with onion butter.
220 gChicken breasts
2 eggsChicken eggs
40 gButter
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300 gPotato
120 gOnion
0.25 cupWater
1.5 cupsFlour
To tasteSalt
To tasteBlack Pepper
Knead flour, eggs, water, and salt into a soft dough.
Rest the dough for 20 minutes.
Boil diced potato in salted water for 15 minutes until tender.
Cook onion in butter for 8 minutes, then mash with potato and black pepper.
Poach chicken breasts for 12 minutes, then shred finely.
Roll dough into sheets and fill with potato, onion, and shredded chicken.
Bake at 190°C / 375°F for 23 minutes until golden.