Caramelized Onion And Potato Knishes Recipes

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SMOKED CHILE POTATO KNISHES



Smoked Chile Potato Knishes image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 2 large or 12 to 16 small knishes

Number Of Ingredients 12

3/4 cup vegetable oil
3/4 cup water
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 pounds peeled baking potatoes, like russets
1 large Spanish onion, minced (2 cups)
3 tablespoons vegetable oil
1 teaspoon ground cumin
3 tablespoons pureed chipotle in adobo sauce
1 pound pre-cooked kielbasa, cut into 1/4 inch dice

Steps:

  • In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig.
  • Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool.
  • Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.

CARAMELIZED ONIONS AND SMOKED SALMON KNISHES



Caramelized Onions and Smoked Salmon Knishes image

Yummy! Delicious! Found originally in Cooking Light Magazine but has been tweaked a couple of times. These are intoxicating and can be served as an appetizer, a course for a dinner party, for a fancy brunch or just a snack! They can be dressed up or dressed down with caviar and a dollop of sour cream. Very versatile!

Provided by Manami

Categories     Lunch/Snacks

Time 1h15m

Yield 16 , 8 serving(s)

Number Of Ingredients 18

3 cups baking potatoes, cut into 1-inch thick slices (about 2 large potatoes)
1/3 cup low sodium chicken broth or 1/3 cup low sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 ounces smoked salmon, finely chopped
cooking spray
2 cups finely thinly sliced yellow onions
1 -2 tablespoon butter or 1 -2 tablespoon margarine
1/3 cup chive & onion cream cheese, softened
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain yogurt
5 tablespoons water, divided
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted
2 large eggs, divided
1 tablespoon all-purpose flour
chopped chives, garnish (optional)

Steps:

  • Prepare Filling:.
  • Place potatoes in a saucepan, cover with water and chicken broth.
  • Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
  • Drain well.
  • Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray and butter.
  • Add onion, cook 5-10 minutes until caramelized.
  • Remove with slotted spoon and add to potato mixture.
  • Stir into the potato mixture.
  • Set aside.
  • Prepare Dough:.
  • Preheat oven to 375°F.
  • Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
  • Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
  • Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
  • Sprinkle with chopped chives, if desired.
  • Turn dough out onto a floured surface.
  • Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
  • Cover dough, and let it stand for 10 minutes.
  • Divide dough into 16 portions.
  • Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board.
  • Place 1/4 cup potato mixture in the center of dough.
  • Fold dough over filling, pinching ends and seam to seal.
  • Place knishes, seam side down on a cookie-sheet coated with cooking spray.
  • Repeat procedure with remaining dough and filling.
  • Make a small cut in center of top of each knish.
  • Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
  • Brush egg mixture over knish tops.
  • Bake for 30 minutes or until golden.

Nutrition Facts : Calories 327.6, Fat 10.8, SaturatedFat 5.8, Cholesterol 81.3, Sodium 502, Carbohydrate 45.8, Fiber 2.7, Sugar 3.2, Protein 11.8

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