potato knish recipe with puff pastry

This recipe makes 40 Knishes. Lots of sautéed onions and mustard add tons of flavor and a real homemade feel.

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Add the onions with the oil and mix well with your hands.

. Measure out one cup of the potatoes and reserve the rest. In medium saucepan combine potato with milk and water and. This recipe is full of shortcuts.

Spoon 14 of potato filling down the long side and roll up. In a large skillet over medium heat heat oil. To make the filling add 1 tablespoon of butter to the original bowl with the potatoes.

Refrigerate one half while you roll the other into a 12-inch by 18-inch rectangle. Then add the cold water and knead dough until in forms a firm ball then cover and let rest. Preheat oven to 400 degrees F.

In a large bowl combine the flour and baking powder. I love making a big batch of knishes and pulling them out of the freezer when the mood strikes. Drain and cool for 5 minutes.

Fold the last 3 or 4 inches over the top then press in the seam to seal roll over so seam-side is on the bottom. Drain and mash. Beat egg with water and brush over the opposite end and a little on the sides.

Turn dough out onto a lightly floured surface and knead until soft smooth and elastic. Trim off excess dough from the ends. Bruce makes hearty knishes each about the size of a hamburger but they can easily be made into appetizer portions using the same technique.

Boil potatoes in salted water for 20 minutes or until fork tender. Set aside to cool. Mash the potatoes and add the egg the parsley salt and pepper.

Combine the potatoes and scallions. To fill the knishes lightly coat a clean work surface with cooking oil using a paper towel to wipe or a spray can. Bruce Bell whips up a Yiddish snack food favorite.

Its light and flaky on the outside and doesnt have dough thats two inches thick to tunnel. Dust a work surface with flour and cut the puff pastry in half. Taste and adjust salt and pepper if necessary.

Prick with a floured fork and brush with a beaten egg. In a bowl add the oil and salt to the 1 cup potatoes and mix. Follow his assembly instructions and bake them to a golden-brown.

2 small onions medium dice. Lightly brush water on the outer ⅛ inch of the pastry. Repeat with 3 remaining pastry pieces.

Set aside to cool. A mixture of creamy mashed potatoes fill puff pastry bundles. Place cut side up on a greased cookie sheet.

Roll up to the crease and slice the puff pastry across. Add garlic oregano red pepper flakes if using and season with salt and. Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles.

In a medium skillet place the butter and heat add the onions and. Toss in the caramelized onions garlic and a pinch of salt and pepper. Transfer to a cookie sheet and.

Drain water and mash potatoes using a masher ricer or heavy fork. A good knish goes something like this. For the Potato Filling.

Gefen Puff Pastry and instant mashed potatoes. Cut with the side of your hand into 8 to 10 pieces. 6 Yukon Gold potatoes peeled and cut into large chunks.

Then add in the flour and baking soda in stages. Add 12 tsp salt 14 tsp pepper and 2 tsp olive oil to potatoes and mix. Cover and set aside.

14 cup canola or vegetable oil. Stretch the dough to cover the filling then roll up toward the egg-washed side. You want them to be a little dry.

Season with salt and pepper. In a medium bowl whisk together the oil 14 cup water 1 egg the vinegar and salt. Add green onions and cook until softened and translucent 2 to 4 minutes.

A warm potato knish is like a hug warm cozy and delicious. Kosher saltThe Backstory continues. Potato knish recipe with puff pastry Friday March 18 2022 Edit.

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