Caramelized Onion And Potato Knishes 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.

POTATO AND CARAMELIZED ONION TART

Steps:

• Preheat the oven to 375 degrees F.
• Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
• In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
• In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
• In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
• Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
• Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
• Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

ROSEMARY POTATOES WITH CARAMELIZED ONIONS

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

SMOKED CHILE POTATO KNISHES

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 ONION POTATO TART

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

POTATO-KASHA KNISHES

Steps:

• Start with our step-by-step knish how-to.
• Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
• Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
• Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
• Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
• Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.