Coney Knish

Ingredients

• 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

Directions

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.