CONEY ISLAND KNISHES
One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 3h
Yield 16
Number Of Ingredients 18
Steps:
- Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 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; transfer to a mixing bowl. Mash and set aside.
- Chop corned beef and cabbage into fine pieces.
- Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
- Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
- Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
- Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
- Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
- Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
- Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g
POTATO KNISHES
Very popular in many parts of the world. This recipe was first published in Peru in the C.I.P. Women's Club Cookbook.
Provided by Olha7397
Categories Low Cholesterol
Time 1h15m
Yield 12 knishes
Number Of Ingredients 11
Steps:
- TO MAKE THE DOUGH: combine flour and soda.
- Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
- Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
- When well-mixed, divide into 6 balls.
- Knead with your hands and throw dough on counter top several times.
- With a small amount of flour, add 1 Tbsp.
- of oil to each roll.
- Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
- Place dough in a pie plate and pour remaining oil over balls to soak.
- Let stand at least 1 hour before using.
- FOR THE FILLING: Sauté onions in vegetable oil.
- Mix potatoes with onions, eggs, salt and pepper.
- TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
- Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
- Each ball of dough should be as thin as paper (about 1/16 of an inch).
- Form potato mixture into a long slender roll, about 1 inch in diameter.
- Roll dough around potato mixture.
- Seal.
- Preheat oven to 400 F.
- Cut rolls into 1 1/2 inch pieces.
- Push ends partially shut and place ends down on a shallow greased baking sheet.
- Bake 45 minutes in a 400 F.
- oven, until lightly browned.
- Makes 12 knishes.
Nutrition Facts : Calories 580.3, Fat 20.2, SaturatedFat 2.9, Cholesterol 52.9, Sodium 142.2, Carbohydrate 87, Fiber 6.7, Sugar 2.8, Protein 12.8
COCKTAIL POTATO KNISHES
Categories Potato Appetizer Bake Vegetarian
Yield Makes approximately 100 knishes
Number Of Ingredients 7
Steps:
- Preheat oven according to dinner roll package directions. Season mashed potatoes with the mustard, garlic powder, and salt. Taste and adjust as required. Peel two crescents from dinner roll package so that you have a square. Roll out thin, using the flour it keep the rolls from sticking. Cut each square into approximately 9 small squares. Repeat, using all the pastry. Taking each small square, drop a small amount of the mashed potatoes in the center. Enclose the square and dip into egg wash. Repeat. Place knishes on baking sheet and bake until brown. Remove and let cool. Continue until all the mashed potatoes are used, or you have enough knishes. Knishes can be frozen for at least a week, reheat in the oven for best results.
SMOKED CHILE POTATO KNISHES
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 2 large or 12 to 16 small knishes
Number Of Ingredients 12
Steps:
- In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig.
- Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool.
- Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.
NANA REBA'S POTATO KNISHES
I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven't changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. -Ellie Brandon, Tucson, Arizona
Provided by Taste of Home
Time 1h
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly., Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares., Bake until golden brown, 25-30 minutes. Serve warm with mustard.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
POTATO KNISH
Make and share this Potato Knish recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Boil potatoes in salted water for 15-20 minutes till soft.
- Drain and mash.
- Measure out one cup of the potatoes and reserve the rest.
- In a bowl add the oil and salt to the 1 cup potatoes and mix.
- Then add in the flour and baking soda in stages.
- Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
- In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
- Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
- Mix till combined. Do Not Overmix!
- Roll out dough on a floured surface till 1/4 inch thick.
- Cut dough into 4 rectangles.
- Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
- Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
- Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.
Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4
NATALIE POWELL'S KNISHES
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
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
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- Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown.
- Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes.
- Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.
- Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough.
- Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
- Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.
- Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes.
- Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.
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