Coney Knish

admin 24/04/20 Recipes


8 servings

Prep Time


Cook Time



6 large: potatoes, peeled and cubed

1/4 cup: vegetable oil

2 extra large: onions, diced

: salt and ground black pepper to taste

1 (17.5 ounce) package: frozen puff pastry, thawed

8: kosher all-beef hot dogs

1: egg, beaten


Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl. Mash potatoes using a potato masher or a fork.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Heat oil in a skillet over medium heat; saute onions until golden brown, 10 to 15 minutes. Mix potatoes, salt, and pepper into onions. Remove skillet from heat and cool.

Roll each puff pastry sheet onto a work surface. Cut each sheet into 4 squares. Spread about 1/4 cup potato mixture onto each square in a strip down the middle; top with a hot dog. Cover each hot dog with about 1/4 cup more potato mixture. Roll puff pastry around hot dog and filling; place, seam side-down, on the prepared baking sheet. Brush puff pastry with egg.

Bake in the preheated oven until golden brown, 10 to 15 minutes.


Calories: 802 kcal

Carbohydrates: 85.8 g

Cholesterol: 50 mg

Fat: 44.4 g

Fiber: 8.5 g

Protein: 16.8 g

Sodium: 743 mg

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