A Jewish potato knish (kuh-NISH) is a savory single-serving pie filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients) that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.
This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired.
Here are step-by-step pictures of the knish-making process.
Makes about 20 Potato Knishes
This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired.
Here are step-by-step pictures of the knish-making process.
Makes about 20 Potato Knishes
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- Knish Dough:
- 1/3 cup canola oil
- 5 large eggs, beaten
- 1 teaspoon salt
- 2 2/3 cups water
- 1 drop yellow food coloring
- 1 pound all-purpose flour
- .
- Potato Filling:
- 6 medium potatoes, peeled, cut into chunks, boiled, cooled and shredded in a food processor or grinder
- 1 pound onions, chopped and sauteed
- 2 large whole eggs, beaten
- 1/4 cup instant potato buds
- 2 teaspoons salt
- 3/4 teaspoon ascorbic acid or vitamin C powder (to keep the potatoes from turning dark)
- 1 teaspoon garlic powder
- 1 tablespoon tobasco sauce
Preparation:
- To make the knish dough, mix the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary.
- Flour a work surface and place the dough on it. Cover with plastic wrap and let rest 15 minutes.
- Meanwhile, prepare the potato filling by mixing together all the ingredients in a large bowl.
- Heat oven to 350 degrees. Roll the dough to a 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope.
- Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or meatless main course.
