Place 7.5mls of the flour into a bowl

Add the yeast, honey and milk

Whisk to combine and then set aside for 15 minutes

Place the egg and salt into a mixing bowl

Whisk the egg until the yolk and white are combined

Pour in the olive oil and whisk to combine

Add the milk mixture and whisk to combine

Add the flour slowly, whisking until a dough starts to form

Add the rest of the flour and knead by hand to combine

Lightly grease a bowl with oil

Place the dough into the bowl, cover with cling film and leave to prove until doubled in size

Place the potato into a sauce pan

Cover with cold water

Place onto the stove on a high temperature

Bring to the boil and leave to cook until you can stick a knife right through

Make sure you check the water level so as to not let it go below the potato

Switch the stove off and leave the potato to cool

Place the oil into a large sauce pan

Heat over a medium temperature

Add the onion and

Remove from the heat

Remove the potato from the water

Cut in half and push through a ricer, discarding the skin, straight into the onions

Season to taste and add the nutmeg

Stir well to combine

Turn the dough onto a lightly floured wooden board

Roll out to half a centimetre thick

Cut 10cm circles

Place a spoonful of the potato mixture into the middle of the dough

Wet the rim of the dough with some water

Fold the dough in half and seal the edges

Place onto a lined baking tray

Repeat until you have used up all the dough

Cover with a cloth and set aside to prove for 30 minutes

Preheat the oven to 180° Celsius

Whisk the egg until the yolk and white are combined

Brush the top of each knish with the egg wash

Sprinkle poppy seeds on top of each knish

Bake for 20 minutes

Remove from the oven and serve warm or at room temperature