SPINACH POTATO KNISHES - JEWISH COMFORT FOOD
Spinach potato knishes are enclosed in pastry. Here we are pairing mashed potatoes with spinach to make the ultimate Jewish comfort food. Serve this for lunch or as a warm satisfying snack.
Provided by Victoria Haneveer
Categories Snack
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- First make the dough. Put the flour in a food processor and pulse as you pour the oil through the feed tube.
- Keep pulsing, scraping down the sides of the bowl.
- Put the vinegar and seltzer in a measuring cup then stir in a teaspoon of salt. Pour this through the feed processor feed tube, pulsing, for 25 seconds.
- Turn the dough on to a floured board and knead for a minute.
- Flatten it into a disk and wrap it in plastic wrap. Let the Dough Rest
- Refrigerate for 2 hours at least.
- Time to make the filling - put the potatoes in a pan and cover with water.
- Bring to the boil and add a generous pinch of salt, then simmer for 35 minutes or until fork-tender.
- Drain and let them cool a bit (maybe in the freezer if you're in a rush).
- Put the spinach in a clean towel and wring out as much liquid as you can, before roughly chopping it.
- Heat 3 tablespoons of the oil in a skillet and sauté the onions with ¼ teaspoon each salt and pepper.
- Cook for 15 minutes or until tender.
- Add the garlic and cook 2 minutes.
- Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir well, then turn off the heat. Let the Dough Warm Back Up
- Let the dough sit on the counter for 40 minutes or until pliable.
- Peel the potatoes then mash them with the cream and remaining 1 tablespoon of oil, then stir in the spinach mixture. Add salt and black pepper to taste.
- Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center.
- Brush a baking sheet with oil.
- Put the dough on floured parchment paper and dust with flour, then stretch into an 8×6-inch (25x20cm) rectangle.
- Roll it into an 18×12-inch (46x30cm) rectangle with a rolling pin. Add the Spinach Filling
- Spread the filling in the dough, allowing a 2-inch (5cm) border along the edges.
- Roll the dough, brushing off excess flour as you roll, stretching the dough as needed.
- Pinch it closed along the center seam, then turn seam-side down on the parchment paper.
- Twist and seal it closed then pinch off any excess.
- Divide into 3 parts, pressing down to cut off each one.
- It's going to look like sausage links.
- Cut through the separations using a sharp knife, pinching the ends to check the seals are secure.
- Now cut them lengthwise to make 6 total.
- Arrange the 6 knishes cut-side upward on the baking sheet 2 inches (5cm) apart, pressing each one down to flatten into a 1½-inch ( 3¾cm) thick disk. Time to Bake Them
- Bake the spinach potato knishes for half an hour, then brush with oil and bake for a further half hour or until golden.
KASHA KNISHES
This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.
Provided by Jewlish by Jamie
Categories Baked
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Add all the wet ingredients to a bowl and mix well. In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour. In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference). Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly. Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference) Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference) Put on a baking sheet and egg-wash generously. Preheat oven to 375F. Bake for 30-40 minutes until the top appears golden brown.
Nutrition Facts :
JEWISH POTATO KNISH
Steps:
- Gather the ingredients.
- In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
- Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
- Gather the ingredients.
- In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
- Mix until thoroughly combined. Set aside.
- Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
- Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
- Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
- Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
- Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
- Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
- Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.
Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 144 mg, Sugar 1 g, Fat 12 g, ServingSize 24 Potato Knishes (12 servings), UnsaturatedFat 0 g
KNISH
Steps:
- Add the flour and baking powder into the bowl of a stand mixer.
- In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
- Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
- Cover the dough and place it for 30 minutes in the refrigerator.
- Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
- In a non-stick pan, heat the schmaltz and oil.
- Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
- Sauté for 5 minutes, stirring regularly.
- Drain the boiled potatoes and transfer them to a bowl.
- Add the fried onions and mash using a potato masher.
- Season with salt and pepper. Set aside.
- Preheat the oven to 350 F (180°C).
- On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
- Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
- Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
- Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
- Place the shaped, spaced portions on a baking sheet lined with parchment paper.
- Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.
KASHA KNISHES RECIPE - (4/5)
Provided by á-6711
Number Of Ingredients 8
Steps:
- • 1 tsp Water Thaw pastry sheets according to package directions. Sauté onions in oil in a large skillet until lightly browned. Set aside. Beat egg in a bowl and toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onions, salt & pepper. Cool to room temperature. Preheat oven to 350 degrees and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles and place 2 tsp. filling in the center of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over and place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash and sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes.
POTATO-KASHA KNISHES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 knishes
Number Of Ingredients 13
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.
More about "potato kasha knishes recipes"
CHEBE SPINACH POTATO KNISH - CHEBE RECIPES
From recipes.chebe.com
Category Side DishTotal Time 1 hr 45 minsEstimated Reading Time 3 mins
- Using a fork or a dough mixer, blend the contents of the Chebe mix packet in a bowl with 2 Tbsp oil or softened butter and 2 eggs. Add 5 Tbsp of milk, milk substitute, or water while continuing to mix. Knead dough with hands until all ingredients are fully blended and the dough is smooth. Roll dough into a ball. Using a rolling pin, roll dough into a thickness of 1/4 inch or less. Using a knife or pastry scraper, cut into 5 x 7 inch rectangles. (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles.)
- Peel potato, cut lengthwise and then into 2 inch slices. Bring a pot of water to a boil. Add 1 tsp of kosher salt. Add potato pieces to water, boil until tender. Turn off the heat. Drain potatoes and return to pot. Mash thoroughly. Add chopped spinach to potatoes, and mix until combined. Cover with lid to keep warm.
- Using a pastry scraper, carefully transfer each rectangle of dough to the greased baking sheet. Place a small amount of the mashed potato mixture (approximately 2-3 Tbsp.) in the center of each rectangle, arranging it so that there is at least a 1 1/2 inch perimeter of dough around the filling on all sides. Make absolutely sure that no filling or liquid gets on the perimeter of the dough, as it will keep the knish from sealing. Fold dough over widthwise (shorter side to shorter side). Use a fork to crimp the edges of the dough. Make sure all the edges are sealed, and patch any holes with small scraps of dough.
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- Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown.
- Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes.
- Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.
- Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough.
- Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
- Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.
- Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes.
- Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.
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