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.

CARAMELIZED ONION AND POTATO KNISHES

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: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
• Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
• Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
• 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 aside.
• Beat the egg with 1 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 side 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 15 minutes before serving.
• The knishes can be served hot, warm, or at room temperature with sour cream.

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.

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!