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Cheddar-Thyme Potato Knishes


3 eggs, lightly beaten, divided
1 tsp salt, divided
1 tsp baking powder
2 tbsp vegetable oil
1 1/2 cups all-purpose flour, plus more for rolling and dusting
2 large russet potatoes, scrubbed and diced with peel intact
2 tbsp unsalted butter
1 small onion, diced
1/2 tsp fresh thyme (about 2 twigs)
1/3 cup shredded sharp cheddar cheese
freshly ground black pepper



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