Savory Potato Rolls Aka Potato Knishes The Easy Way Recipes

SUPER EASY POTATO KNISHES

Steps:

• Heat oven to 400F/204C.
• MAKE POTATO MIXTURE: To fry onions, heat oil on medium heat and sauté onions for 5-6 minutes just until slightly brown. Combine mashed potatoes and caramelized onions in a medium bowl with a fork. Season with salt and pepper - or 2 tablespoons of dry onion soup mix - to taste. You can omit the salt and pepper if you are using leftover mashed potatoes that are already seasoned.
• MAKE KNISHES: You will make two rolls of knishes from each sheet of puff pastry. On a lightly floured surface, unroll one sheet of puff pastry dough. It should be about 1/4 inch/0.63cm thick or less. Stretch out or roll dough a bit if necessary. Spread potato filling to resemble a log - about 2 inches/5cm thick - along one side of the rolled dough. Fold dough over the potato about 1 1/2 times in a jelly-roll fashion, making a log/roll. Cut away remaining dough with a sharp knife for the next roll. Tuck ends and pinch seams together well (to ensure filling doesn't seep out). Repeat with other half of dough on the same sheet of dough. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
• BAKE: Place rolls on a large baking sheet lined with parchment paper, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 25-30 minutes to a golden brown flaky pastry. If any potato mixture seeps out, tuck it back into the knish roll with a knife.
• TO SERVE: Cut rolls of finished knishes into 2 inch/5 cm pieces on the diagonal and serve. To make ahead (recommended!) see Note 2.

SAVORY POTATO ROLLS (A/K/A POTATO KNISHES THE EASY WAY)

Steps:

• Put the puff pastry in your refrigerator to defrost for when you are ready to use it.
• Parboil potatoes. Drain, cool, peel, grate or mash. Set aside.
• Saute minced onions in oil over a medium to high flame. Add salt, pepper to taste. Saute until golden brown (or brown if you prefer). Cool and set aside.
• Mix together the potatoes, onions, eggs, and any optional things you want to add, like kasha or 'shrooms or other seasonings.
• Roll out each puff pastry sheet until about 12" long. Slice in half lengthwise.
• For each piece of dough, spread 1/4 of the filling along the long side of the dough, making a long, thin mound of filling. Fold the dough over and roll up jelly-roll fashion. Pinch the ends shut. Repeat with other pieces of dough.
• Place on a baking sheet (I use parchment paper on mine). Bake at 400F for about 20 minutes, or until the top is nice and golden brown.
• Remove from oven. Cool a bit, and then slice each roll into about 8 pieces.
• Sit back and enjoy!

POTATO KNISHES

Steps:

• Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes in a blender or processor until finely ground.
• Heat the oil, butter or margarine in a medium skillet and add onions. Lower the heat, and cook, stirring frequently, until browned. Let cool slightly.
• Meanwhile, bake or steam the potatoes until just tender. Peel and mash them or put them through a ricer. (Do not whip the potatoes - some texture is necessary).
• Combine the potatoes and onions, and stir in egg or egg substitute and seasonings.
• Preheat the oven to 375°F Spray a baking sheet with nonstick cooking spray and set aside.
• Unroll the phyllo and carefully peel apart 12 sheets. (Return the remaining phyllo to your freezer for another use) Cover 6 sheets with a damp dishcloth to prevent drying.
• Brush 1 sheet lightly with the melted butter or margarine. Quickly lay the second sheet on top, and brush with butter or margarine. Continue this process with remaining 4 sheets.
• Sprinkle half of the bread crumbs over the phyllo, then spoon half the potato/onion mixture in a ribbon across the width (short side) about 4 inches in from the edge.
• Fold this 4-inch edge over to cover the filling, then roll into a cylinder. Carefully transfer the filled roll to the prepared baking sheet.
• Repeat procedure with the remaining 6 sheets of phyllo, bread crumbs and potato-onion mixture.
• With a very sharp knife, cut partially through the rolls at 2-inch intervals, leaving the rolls intact and being careful not to separate the slices. Brush the tops very lightly with melted butter or margarine and bake until golden brown, about 30-40 minutes.

EASY KNISHES

Steps:

• 1. sautee onion in butter until slightly brown. combine mashed potatoes, cooked onion, black pepper, eggs (not yolk) and salt.
• 2. pop open tube, there are 8 crescent rolls in a tube, seperate into 4 squares. 2 crescents per square. roll lightly to erase seams. place about 1/2 cup filling in the middle of each square. pinch together edges and place, seam down, on cookie sheet. brush top with egg yolk
• 3. cook in 350 oven for about 15 mins or until brown

POTATO KNISHES

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.

QUICK AND EASY POTATO ROLLS

Steps:

• Sift the flour and baking powder into a bowl.
• Rub in the butter until the mixture resembles fine bread crumbs.
• Stir in the sugar and mashed potato.
• Add enough milk to bind to a soft but not sticky dough.
• Turn out the dough onto a floured surface and knead lightly until blended.
• Roll out until 1/2-inch thick and cut into rectangles.
• Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
• Leave to cool on a wire rack.
• Serve on the day made.
• Note: You can also make these rolls as triangles.
• Instead of rectangles as here, cut 12 triangles from the dough.

EASY POTATO KNISHES

Steps:

• Saute onion in chicken schmaltz or vegetable oil until lightly browned.
• Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
• Separate biscuits into layers.
• Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
• Place on cookie sheet that has been sprayed with Pam.
• Bake at 400 degrees Fahrenheit until golden brown.
• Can be frozen before baking.

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.