Knishes My Grandmoms Greatest Appetizer Or Side Dish Recipes

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KNISHES (((MY GRANDMOM'S GREATEST))) APPETIZER OR SIDE DISH



Knishes (((My Grandmom's Greatest))) Appetizer or Side Dish image

My maternal grandmother, Anna (Buhal'tsev) Bell Mersky, made the BEST KNISHES I ever tasted. Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe. The grieven is better tasting, after being frozen. ENJOY - ENJOY - ENJOY. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Potato

Time P21DT20m

Yield 1 Batch

Number Of Ingredients 11

7 large potatoes (mashed)
2 large onions
4 cups flour (1 lb.)
salt
ground black pepper
sugar (optional)
3/4 cup peanut oil (may substitute vegetable oil)
1 tablespoon baking powder
1/8 teaspoon baking soda
garlic powder
3 -4 ounces chicken fat (grieven)

Steps:

  • 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
  • Add 1/8 teaspoon baking soda when onions are nearly done.
  • Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
  • Wrap or seal tightly and place into freezer.
  • This is called "grieven" and is the secret to wonderful tasting knishes.
  • Defrost the grieven prior to making the knishes.
  • FOR THE FILLING: Place mashed potatoes into large mixing bowl.
  • In a skillet heat the grieven mixture and add it into the mashed potatoes.
  • Season to taste with salt, black pepper, garlic powder and sugar to taste.
  • Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
  • FOR THE DOUGH: Place the flour into a mixing bowl.
  • Mix a little less than 1/2 cup peanut oil and save remaining oil.
  • Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
  • Roll out the dough as thin as possible, being careful not to create holes in the dough.
  • Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
  • ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
  • Gently press to form patties, but do not squash too thin.
  • Preheat oven to 325 degrees F.
  • Lay out the knishes onto a greased cookie sheet.
  • 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.
  • You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
  • You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
  • When ready to serve, remove from freezer, defrost and reheat as described.

Nutrition Facts : Calories 6139.5, Fat 254.3, SaturatedFat 54.2, Cholesterol 72.3, Sodium 1420.5, Carbohydrate 866.5, Fiber 74.5, Sugar 34.3, Protein 106.6

SUPER EASY POTATO KNISHES



Super Easy Potato Knishes image

These easy potato knishes are flaky and melt-in-your-mouth despite the shortcuts that cut the recipe time in half. A great appetizer or side dish. Don't count on leftovers.

Provided by Cheryl

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

1 package puff pastry dough (2 sheets), defrosted if frozen, Note 1 (about 17 ounces dough. )
3 1/2 cups (730g) mashed potatoes (fresh, left over, store-bought or instant) Note 2
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons dry onion soup mix (optional) (or salt and black pepper to taste)
1 egg mixed with1 tablespoon cold water, mixed ((for egg wash))

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

FAT GRANDMA'S POTATO KNISHES



Fat Grandma's Potato Knishes image

Make and share this Fat Grandma's Potato Knishes recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, minced
1 tablespoon paprika
2 1/2 lbs potatoes, peeled and diced (3-4 idahos)
salt, to taste
pepper
3 tablespoons fresh parsley or 3 tablespoons fresh dill, etc
3 -4 tablespoons flour
1 egg
1 cup fresh breadcrumb
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
cooking spray

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.

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