Kosher Meat And Potato Knishes Recipe By Leah Schapira And Victoria Dwek

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POTATO KNISHES



Potato Knishes image

Learn how to prepare knishes, a classic Jewish New York dish - a creamy potato filling covered with soft and flaky homemade dough. (We've provided your choice of two dough recipes.) The filled potato knishes are baked until golden brown. They also freeze well. READ MORE

Provided by Recipe By Nitra Ladies Auxiliary

Categories     Appetizers , Sides

Yield 60

Number Of Ingredients 17

3 cups Mishpacha Flour
4 ounces margarine
1 teaspoon salt
1 medium potato, cooked, peeled and mashed
Yehuda Matzos Matzo Meal, for sprinkling
4 cups Mishpacha Flour
3 tablespoons sugar
1/2 teaspoon salt
8 ounces margarine
1 cup lukewarm water
2 teaspoons Haddar Baking Powder
3 egg yolks
3 large onions, diced and sautéed
8 large potatoes, cooked, peeled and mashed
3 eggs
1 tablespoon salt
1 teaspoon Pereg Pepper

Steps:

  • Combine ingredients for desired dough and knead until smooth.
  • Divide into three parts.
  • Using well floured surface, roll out each part.
  • For Dough I, sprinkle lightly with matzo meal.
  • Cut each part into two- by three-inch rectangles.
  • To prepare potato filling, combine all ingredients, mixing well.
  • Place one tablespoon of the filling onto each piece of dough. Roll up.
  • Brush with beaten egg. Bake at 375 degrees Fahrenheit for 45 minutes or until golden brown.

MEAT KNISHES



Meat Knishes image

Here is an easy yet elegant (and neat) way to present the classic bourekas. READ MORE

Provided by Recipe By Esther Ottensoser

Categories     Appetizers

Yield 12

Number Of Ingredients 4

1 recipe meat filling (try this meat filling)
24 mini Gefen Puff Pastry Squares
1 egg, beaten
1 recipe mushroom sauce (use your favorite recipe)

Steps:

  • Place approximately one tablespoon of meat filling in the center of each square. Fold the dough over to form a triangle. Use a fork to seal the edges of the triangle.
  • Brush with beaten egg and bake according to package directions.
  • Place some mushroom sauce on a small square plate and add two triangles to form a neat square.
  • Garnish with chives and a flower.

KNISH



Knish image

Provided by Food Network

Categories     appetizer

Yield about 2 dozen

Number Of Ingredients 12

2 cups julienned yellow onions, caramelized
4 cups mashed potatoes
1 egg
1/2 cup finely chopped parsley, plus extra for garnish
Salt and black pepper
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups flour
1/2 cup egg wash
Essence

Steps:

  • Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment 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, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

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