Fat Grandmas 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.

FAT GRANDMA'S POTATO KNISHES

Steps:

• Preheat oven to 350°F.
• Heat oil in a skillet, add onions, and cook 5 minutes.
• Add garlic and paprika and turn heat to low, cook 7 minutes more.
• Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
• Drain potatoes and return them to pot over medium heat until water is evaporated.
• Remove from heat and cool slightly.
• Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
• Use your hands to form 8 patties.
• Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
• Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.

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.

CONEY ISLAND KNISHES

Steps:

• Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
• 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; transfer to a mixing bowl. Mash and set aside.
• Chop corned beef and cabbage into fine pieces.
• Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
• Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
• Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
• Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
• Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
• Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
• Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

NANA REBA'S POTATO KNISHES

Steps:

• Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly., Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares., Bake until golden brown, 25-30 minutes. Serve warm with mustard.