Preheat the oven to 375F.

To prepare the dough, combine the dries together in a bowl. Whisk together the oil, lemon juice, water, and egg until combined. Add the wets to the dries and mix until it forms a ball of dough. Knead until smooth. You can add some more water if the dough is not coming together.

Place the dough into a bowl and cover with plastic wrap. Let it rest for at least one hour at room temperature.

Place the potatoes in a pot of cold water and bring to a simmer. Cook until soft and drain. Mash with a fork. Lumps are okay. Set aside and let it cool.

Meanwhile, heat a pan over medium heat with 2 tbsp of oil. Once hot, add the onions and garlic. Cook for 5-7 minutes or until soft.

Add the beef to the pan and cook until brown. Season with salt and pepper.

Add the beef mixture to the mashed potatoes and stir to combine. Taste again for salt and pepper.

Roll the dough out into a lightly floured surface. Roll it out as thin as possible where you can easily handle it without tearing.

Punch out 4" circles (or whatever size you prefer). Scoop a small amount of filling into the center of circle. Gently twist and wrap the dough to close the opening. Place the knish seam side down on a baking sheet. Brush with a lightly beaten egg and sprinkle with a bit of maldon on top of each.

Bake for 30 minutes or until golden brown.