Chicken Knishes Recipes

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CHICKEN SOUP KNISHES WITH CREAMY GRAVY



Chicken Soup Knishes with Creamy Gravy image

The best thing about my Nana Celie's chicken soup (other than how comforting her house smelled when she had a pot simmering on the stove) was how tender the chicken meat was no matter how long she cooked it. I later learned that her secret was to use only dark meat, which was rendered so silky it practically slipped of the bone in one piece. In this twist on a classic knish, I use only chicken thighs and turn the soup into an uber-chicken-y gravy for dunking. While you can replace the schmaltz with any neutral cooking oil, I strongly recommend sticking with dark meat chicken since white meat will cook up mealy and dry.

Provided by Food Network Kitchen

Time 4h30m

Yield 16 to 18 pieces

Number Of Ingredients 20

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note)
1 teaspoon distilled white vinegar
2 pounds skin-on, bone-in chicken thighs
3 cups low-sodium chicken broth
4 garlic cloves
2 large carrots, cut into large chunks
1 large onion, chopped
1 parsnip, cut into large chunks
1 bay leaf
1/3 cup fresh parsley leaves, chopped
2 tablespoons chopped fresh thyme leaves (from about 24 sprigs)
Kosher salt and freshly ground black pepper
1/2 cup plain breadcrumbs
Nonstick cooking spray, optional
1 large egg
6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note)
6 tablespoons all-purpose flour

Steps:

  • For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnip, bay leaf, half the parsley, half the thyme and 2 teaspoons salt in a wide shallow pot and bring to a simmer over medium-high heat. Cover the pot, and simmer gently over low heat until the chicken is very soft and tender, about 1 hour 30 minutes.
  • Transfer the chicken to a plate and set aside until cool enough to handle, about 10 minutes. Use a slotted spoon to remove the vegetables to a second large plate. Place a strainer over a large bowl and strain the broth; reserve for the gravy. Transfer the strainer over a plate to catch any drips and set the vegetables and the broth aside. Wipe out the pot and set it back on the stove off the heat.
  • Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Pick the chicken meat, discarding the skin and bones. Chop the chicken meat finely and add to the vegetable mixture. Stir in the breadcrumbs and the remaining parsley and thyme. Season generously with salt and pepper. (The filling can be made up to 1 day ahead, but the knishes need to be formed and baked on the same day.)
  • To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set the pans aside.
  • Beat the egg with one tablespoon water in a small bowl and set aside.
  • Divide the dough in half: Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary, to prevent the end pieces from being too thick and uneven.
  • Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
  • Working with one segment at a time, turn the piece so one of the cut sides is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish with a sealed side down on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed. (See Cook's Note.)
  • Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 10 minutes before serving. The knishes can be served hot, warm or at room temperature.
  • For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes.

SARAH'S KNISH



Sarah's Knish image

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Provided by Sarah Dipity

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 60

Number Of Ingredients 14

7 baking potatoes, peeled and cubed
¼ cup vegetable oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2 egg yolks
2 tablespoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g

NATALIE POWELL'S KNISHES



Natalie Powell's Knishes image

My grandmother is of eastern European Jewish descent so this is a very authentic recipe!

Provided by Kim Lehman

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h20m

Yield 25

Number Of Ingredients 17

1 cube chicken bouillon
1 tablespoon water
2 tablespoons butter
2 onions, diced
3 large potatoes, peeled and cut into chunks
1 egg
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup vegetable oil
2 eggs
¾ cup warm water
1 tablespoon vegetable oil for brushing, or as needed

Steps:

  • Dissolve chicken bouillon in 1 tablespoon water.
  • Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
  • Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
  • Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
  • Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 26 g, Cholesterol 24.8 mg, Fat 8.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 130.7 mg, Sugar 2.8 g

KNISHES THE OLD FASHION WAY



Knishes the Old Fashion Way image

I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a half...

Provided by Helaine Norman

Categories     Poultry Appetizers

Number Of Ingredients 27

5 c all purpose flour or whole wheat flour (for a differnt taste)
1/4 c sugar
1 pinch salt
3/4 c oil
3 eggs, beaten
1 can(s) lukewarm water
BEEF FILLING
1 onion, chopped
1 Tbsp schmaltzz or 1/4 cup parve margarine or 1/4 oil
2 c left over cooked beef (processed in the food processor or used browned ground beef
1 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
1 clove garlic mashed (optional)
CHICKHEN FILLING
2 c chicken, cooked and processed in food processor
1/2 c mashed potatoes (not instant)
salt & pepper to taste
2 Tbsp chicken gravy
POTATO FILLING
3 onions, chopped
1/2 c schmaltz or oil
2 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
HOT DOG FILLING
1 or 2 pkg cocktail size or regular hot dogs cut to size of cocktail size

Steps:

  • 1. Tip 1: Make the fillings first, even a day or so ahead so they will be all ready to put into the dough. Tip 2: These are even more delicious after frozen at the point before baking. Bake them when they are fresh or while still frozen. Tip 3:Do not thaw them after freezing. Bake them frozen. Tip 4: Anything too good to throw away can be made into a filling. Note: Schmaltz is rendered chicken fat, but olive oil works especially if you add some good dry chicken soup mix to it for extra taste. PASTRY: Sift dry ingredients together. Add rest of ingredients. Mix thoroughly. Dust a bowl with flour lightly. Turn it upside-down to remove excess. Put dough in and covery with damp dish towell, cloth or plastic wrAp. Let stand 15 minutes. Knead in mixer with dough hook JUST UNTIL ELASTIC. Work with 1/4 of the dough at a time keeping remainder covered. Fill one part of dough before rolling out nex part. Roll out (with rolling pin) and stretch dough into rounds about 20 inches in diameter, or as rectangular as possible.Make them as thin as possible. (The thinner the better tasting and the more knishes you can make.) Brush dough with oil, or melted butter or margarine. Put line of filling 1 to 1 1/2 inches from edge (and one inch thick) across width. Roll envelope style twice. Cut away this part from remainder and repeat untl used up. Brush with oil, or butter or margarine. Place seam-side down on liberally oiled (or my preference is to use parchment lined pans). Mash each roll with the palm of the hand to make it slightly flatter on top. Cut slits on top of the log about 1 1/2 inches apart to indicate where to finish slicing (and to make it easier to slice) once the logs are finished baking. Bake in preheated 350 degree oven about 45 minutes, or until golden brown. May turn once during baking, if desired. Serve as an appetizer or as a soup accompaniment or even with a salad as an entree. This pastry dough yields about 60 knishes so make plenty of filli
  • 2. Potato: Saute onions in fast or olk until golden. Blend with rest of ingredients. Yield 30
  • 3. Beef: Saute onions in choice of fat or oil until golden. Combine all together. Yield 30
  • 4. Chicken: Combine all ingredients. Yield 30
  • 5. Hot Dog: Just use them as is.

CHICKEN KNISHES RECIPE



Chicken Knishes Recipe image

Provided by á-36

Number Of Ingredients 18

FOR THE CHICKEN FILLING
1 Tab olive oil
1 Medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
2 tea paprika (Hungarian)
3 Cups shredded or diced cooked chicken
3 Tab matzo meal
1/2 Cup chicken broth (from the soup you just made, LOL)
Salt and freshly ground black pepper
REDUCED FAT KNISH DOUGH
2 Cups flour
1 tea paprika (you can use sweet or spicy)
1 tea baking powder
3/4 tea salt
2 Tab butter or Margarine (if Kosher)
1 egg
2 -3 Tab canola oil
5-5 Tab ice water

Steps:

  • For the Chicken Filling: Heat the olive oil in a non stick skillet. Add the onion and garlic and cook over medium heat until just beginning to brown, 4 minutes. Stir in the paprika and chicken and cook for 1 minute. Stir in the matzo meal and cook for 1 minute. Stir in the chicken broth and bring to a boil for 3 minutes; the mixture should be thick and creamy. Add salt and pepper to taste. Transfer the mixture to a bowl or plate and let cool to room temperature. Preheat oven to 350 degrees. Knish Dough: Combine the flour, paprika, baking powder, salt and butter in a food processor fitted with a chopping blade. Pulse the machine to cut in the butter; the mixture should feel like cornmeal. Add the egg, oil and water. Run the machine in short bursts until the dough comes together into a smooth call, about 3 minutes. If the mixture looks too dry, add water as needed. Gather the dough into a ball, flatten it into a disk 1 inch thick and wrap in plastic. Chill the dough until firm enough to handle, 1-2 hours. Roll out the knish dough to a thickness of 1/8 inch. Using a cookie cutter or pot lid cut out 4 1/2 inch circles. Gather up the scraps and re-roll, ultimately you should have 12 circles. Assembling Knishes: Lightly spray a small muffin tin with spray oil.. Line the muffin tin with circles of knish dough; the excess will hang over the edges. Place 1/4 cup chicken filling in each hole and bring the edges over the top of the knish to encase the filling. Gather the edges in the center, twisting and pinching, to seal. Lightly brush the tops of the knishes with egg glaze, taking care not to drip any into the molds. Bake the knishes unti golden brown, 30-40 minutes. Let cool until warm, then un-mold.

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