Knish Pareve Recipes

CLASSIC POTATO KNISHES

Classic Potato Knishes image

Delicate, flaky pastry covers the most savory potato filling for these four-bite knishes. One will never be enough, so think about doubling the recipe as these will be the first to go at your next get together. Whichever variety you make--don't forget the deli mustard!

Provided by Jodi Luber

Time 1h

Number Of Ingredients 22

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
1/2 cup vegetable or canola oil, plus extra for brushing
pinch of Kosher salt
2 tbsp. water
3 1 beaten egg for glaze, 2 eggs for dough
1/2 lb. Kosher lean ground beef
6 tbsp. rendered chicken fat ((you can get this from your Kosher butcher))
2 cooked Kosher chicken, skin removed, cut into medium size chunks
1/2 tsp. ground allspice
Kosher salt and freshly ground black pepper to taste
2 eggs, beaten
2 cups canned or packaged sauerkraut
1/4 cup canola or vegetable oil
1 small onion, medium dice
1 tbsp. brown sugar
freshly ground black pepper
6 Yukon Gold potatoes, peeled and cut into large chunks
2 small onions, medium dice
1/4 cup canola or vegetable oil
2 tsp. sugar
2 tsp. Kosher salt

Steps:

Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.
Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!

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