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.
Nutrition Facts : Calories 90 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KNISHES WITH RICE FILLING
Even though my potato knish recipe has the instructions for making the dough from scratch, you can save yourself a lot of time by using egg roll wrappers, as I have specified in this recipe. The cooking time will vary depending on your oven and your altitude. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories White Rice
Time 1h
Yield 1 batch
Number Of Ingredients 11
Steps:
- Cook rice according to directions on box, and then allow the rice to cool.
- In a skillet, sauté the green or white onions and then add the chicken fat. Heat the chicken fat. If the fat remains in large pieces, finely mince the fat either with a knife or in a food processor.
- Preheat oven to 325 degrees F.
- In a large mixing bowl, mix all of the ingredients together.
- Place a sheet of dough onto the counter top and cut into 4 to 5 inch squares.
- Fill each square with a heaping tablespoon or more of the rice mixture, and then with wet fingers, fold in the corners and pinch and seal closed. Gently press to form patties, but don't squash too thin.
- Lay out the knishes onto a greased cookie sheet. I spray the cookie sheet with Pam non-stick spray. Brush top of each of the knishes with peanut oil.
- Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
- With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color, and then remove from oven.
Nutrition Facts : Calories 1465.3, Fat 76, SaturatedFat 20.9, Cholesterol 466.5, Sodium 2505.6, Carbohydrate 172.6, Fiber 7.3, Sugar 45.2, Protein 26
JELLY ROLL KNISHES WITH RICE OR POTATO FILLING
I lived in a cottage on the grounds of a estate owned by a wonderful family. They taught me the art of Jewish "cookery". I have refined this recipe many times. You can bake, cut, freeze and reheat. That is the asset of this recipe. Once you make this, the next time it is a snap and a "quick meal" you can take from your freezer.
Provided by Montana Heart Song
Categories Quick Breads
Time 1h10m
Yield 4 slices per person, 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine flour, baking powder, salt Make a well, add oil, eggs and water. Mix the wet with the dry. You might have to add a little more water to form a dough. Knead the dough until it is a ball in the bowl.
- Turn out on floured surface and knead until smooth about five minutes. Place in greased bowl. Cover and refrigerate one hour or longer. You can make this ahead.
- Make filling No. 1 or No. 2; set aside.
- Divide the dough into 3 portions.
- On floured surface roll out each piece to a rectangle at least ten inches long and as wide as you can.
- Spread filling along one long end and an inch from edge.
- Roll up jelly roll fashion and pinch the edges closed. Repeat with remaining dough.
- Preheat oven to 350°.
- Arrange on no-stick baking sheets, brush dough with olive oil.
- Bake about 40 minutes until browned.
- Removed and set about 5 minutes.
- With sharp knife cut each roll into 8 pieces.
- Serve with cream gravy, margarine, turkey or
- chicken gravy.
- You can serve spaghetti sauce or tomato sauce with the knishes filled with rice if you desire.
- To freeze: Freeze cut slices on tray. Remove and pack with waxed paper in between slices.
- To serve: Thaw and reheat in microwave.
Nutrition Facts : Calories 553.8, Fat 24.2, SaturatedFat 5.9, Cholesterol 150.8, Sodium 1607.5, Carbohydrate 70.9, Fiber 4.1, Sugar 4.2, Protein 13.1
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