Potato and Cheese Knishes

For the Knish Dough:
8 ounces unsalted butter, softened ( I used Smart Balance)
8 ounces cream cheese, softened (I used reduced fat)
1/2 cup sour cream (I used fat free)
3 – 1/2 cups whole wheat pastry flour (all purpose may be used)
1 tsp salt (if using a salted butter substitute, either use half this amount or leave it out)

For the Potato Filling:
6 large potatoes (peeled, cut into chunks, boiled)
1 pound onions, sauteed
2 large eggs
1/4 cup instant mashed potato flakes
2 tsp salt
1 tsp garlic powder
1 tbsp hot sauce
8 ounces shredded cheddar cheese

For the Egg Wash:
1 large egg, beaten
1 tbsp water

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