Classic Potato Knish

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2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon table salt

1 large egg

1/2 cup vegetable oil (Joe also recommends schmaltz, or rendered chicken fat, if you’ve got some)

1 teaspoon white vinegar

1/2 cup water

1 1/2 pounds (about 3 medium) russet potatoes, peeled and quartered

1 small yellow onion, peeled and diced small

1 tablespoon vegetable or olive oil

1 tablespoon unsalted butter

Freshly ground black pepper

1 large egg yolk

1 teaspoon water

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