Mini Spinach Potato Knish Appetizer Recipes

SPINACH POTATO KNISH

Steps:

• For the dough: Put the flour in the bowl of a food processor. Pulse as you pour the oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Combing the seltzer and vinegar in a measuring cup. Add 1 teaspoon salt and stir to dissolve. Pulse as you pour the liquid through the feed tube into the flour mixture, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
• For the filling: Put the potatoes in a saucepan, cover with water and season the water liberally with salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender and a fork inserted in the center goes in without any resistance, 35 to 40 minutes. Drain and cool slightly. (You can put the potatoes in the freezer for a few minutes to hurry along the cooling process.)
• Meanwhile, place the spinach in a clean dishtowel, wrap tightly and wring out as much liquid as possible. Roughly chop the spinach and reserve.
• Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until browned, about 15 minutes. Add the garlic and cook until softened, about 2 minutes. Add the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Turn off the heat and reserve.
• Remove the dough from the refrigerator and let sit at room temperature just until it is pliable, 30 to 45 minutes.
• When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins. Transfer the potatoes to a large bowl. Add the cream and remaining tablespoon of oil and coarsely mash. Add the spinach mixture to the mashed potatoes and gently stir to combine. Season to taste with salt and pepper.
• Adjust an oven rack to the middle position. Preheat the oven to 375 degrees F. Lightly brush a baking sheet with oil.
• To make the knishes: Put the dough on a floured sheet of parchment and dust the top with flour. Stretch the dough into a 6-by-8-inch rectangle, then use a rolling pin to roll it into a 12-by-18-inch rectangle. Arrange the dough with one of the long sides of the rectangle facing you. Put the filling along the length of the dough and shape it into a compact 14-by-2-inch log, leaving a 2-inch border of dough on the side closest to you and on each end. Use the parchment paper to help roll the dough around the filling, brushing off the flour as you roll and stretching the dough as needed to make a tight, dough-covered log.
• Pinch the dough closed along the center seam, then carefully turn the roll seam-side down on the parchment. Pull on the dough at each end of the log to twist and seal it closed; pinch off the excess dough. Using the handle of a wooden spoon, divide the log into 3 even sections, pressing down through the log to seal the segments. (The log will resemble three links of sausage.) With a sharp knife, cut through the connections and separate the links. Pinch the ends to ensure that each seal is secure. Cut each of the links in half crosswise to make 6 knishes total. Arrange the knishes cut-side up, pressing to flatten each into a disk about 1 1/2-inches thick.
• Arrange the knishes on the prepared baking sheet 2 inches apart. Bake 30 minutes; liberally brush the knishes all over with oil and continue baking until golden, 25 to 35 minutes more. Serve with mustard.

SARAH'S KNISH

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.

KNISHES (((MY GRANDMOM'S GREATEST))) APPETIZER OR SIDE DISH

Steps:

• 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
• Add 1/8 teaspoon baking soda when onions are nearly done.
• Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
• Wrap or seal tightly and place into freezer.
• This is called "grieven" and is the secret to wonderful tasting knishes.
• Defrost the grieven prior to making the knishes.
• FOR THE FILLING: Place mashed potatoes into large mixing bowl.
• In a skillet heat the grieven mixture and add it into the mashed potatoes.
• Season to taste with salt, black pepper, garlic powder and sugar to taste.
• Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
• FOR THE DOUGH: Place the flour into a mixing bowl.
• Mix a little less than 1/2 cup peanut oil and save remaining oil.
• Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
• Roll out the dough as thin as possible, being careful not to create holes in the dough.
• Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
• ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
• Gently press to form patties, but do not squash too thin.
• Preheat oven to 325 degrees F.
• Lay out the knishes onto a greased cookie sheet.
• Brush top of each of the knishes with peanut oil.
• Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
• With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color.
• You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
• You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
• When ready to serve, remove from freezer, defrost and reheat as described.