For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup warm water
• Flour, for dusting
• 1 egg, beaten (for egg wash)

For the Filling:

• 2 cups mashed potatoes
• 1 cup cooked corned beef, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste

Potato Corned Beef Knishes-Instructions:

1. Combine flour and salt in a large bowl. Gradually mix in vegetable oil and warm water until a dough forms. Knead on a floured surface until smooth. Let the dough rest for 30 minutes, covered with a clean kitchen towel.
2.  In a separate bowl, mix together mashed potatoes, chopped corned beef, onion, minced garlic, parsley, cayenne pepper, salt, and black pepper for the filling. Adjust seasoning to taste.
3.  Preheat the oven to 3750F (1900C) and line a baking sheet with parchment paper.
4. Divide the dough into 8 equal portions. Roll out each portion into a circle about 6 inches in diameter on a floured surface.
5. Spoon a portion of the potato and corned beef filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to form a half-moon shape. Press the edges firmly to seal and crimp with a fork.
6. Transfer the knishes to the prepared baking sheet. Brush the tops with beaten egg for a shiny finish.
7. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
8. Let the knishes cool for a few minutes before serving. Enjoy warm as a snack or part of a meal, accompanied by mustard or your favorite dipping sauce.