Comforting Knishes Recipes Recipes Recipe For Stuffed

NATALIE POWELL'S KNISHES

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.

KNISHES

Steps:

• Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
• While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
• In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
• Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
• Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

CHICKEN SOUP KNISHES WITH CREAMY GRAVY

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.

KNISH

Steps:

• For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

CONEY ISLAND KNISHES

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.

COMFORTING KNISHES

Steps:

• To make the dough, beat together mashed potatoes, oil, and salt.
• Add the flour and baking powder and mix well.
• Mix in the water and knead into a smooth dough.
• Let rest on a board, covered with a cloth, for 1/2 hour.
• To make the filling, sautè the onions in oil until transparent.
• Mix together with the rest of the filling ingredients.
• Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick).
• Cut into 5 x 6-inch rectangles.
• Place 2 or 3 tTablspoons of the filling in the middle of each rectangle.
• Fold the sides in first, then the ends.
• Place folded side down on an oiled cookie sheet.
• Bake at 350 degrees F for 25 minutes, or until golden.
• Serve with mustard.