FAT GRANDMA'S POTATO KNISHES
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
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.
POTATO KNISHES
Very popular in many parts of the world. This recipe was first published in Peru in the C.I.P. Women's Club Cookbook.
Provided by Olha7397
Categories Low Cholesterol
Time 1h15m
Yield 12 knishes
Number Of Ingredients 11
Steps:
- TO MAKE THE DOUGH: combine flour and soda.
- Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
- Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
- When well-mixed, divide into 6 balls.
- Knead with your hands and throw dough on counter top several times.
- With a small amount of flour, add 1 Tbsp.
- of oil to each roll.
- Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
- Place dough in a pie plate and pour remaining oil over balls to soak.
- Let stand at least 1 hour before using.
- FOR THE FILLING: Sauté onions in vegetable oil.
- Mix potatoes with onions, eggs, salt and pepper.
- TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
- Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
- Each ball of dough should be as thin as paper (about 1/16 of an inch).
- Form potato mixture into a long slender roll, about 1 inch in diameter.
- Roll dough around potato mixture.
- Seal.
- Preheat oven to 400 F.
- Cut rolls into 1 1/2 inch pieces.
- Push ends partially shut and place ends down on a shallow greased baking sheet.
- Bake 45 minutes in a 400 F.
- oven, until lightly browned.
- Makes 12 knishes.
Nutrition Facts : Calories 580.3, Fat 20.2, SaturatedFat 2.9, Cholesterol 52.9, Sodium 142.2, Carbohydrate 87, Fiber 6.7, Sugar 2.8, Protein 12.8
POTATO KNISH
Make and share this Potato Knish recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Boil potatoes in salted water for 15-20 minutes till soft.
- Drain and mash.
- Measure out one cup of the potatoes and reserve the rest.
- In a bowl add the oil and salt to the 1 cup potatoes and mix.
- Then add in the flour and baking soda in stages.
- Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
- In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
- Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
- Mix till combined. Do Not Overmix!
- Roll out dough on a floured surface till 1/4 inch thick.
- Cut dough into 4 rectangles.
- Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
- Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
- Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.
Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4
NATALIE POWELL'S KNISHES
My grandmother is of eastern European Jewish descent so this is a very authentic recipe!
Provided by Kim Lehman
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 25
Number Of Ingredients 17
Steps:
- Dissolve chicken bouillon in 1 tablespoon water.
- Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
- Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
- Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
- Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 26 g, Cholesterol 24.8 mg, Fat 8.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 130.7 mg, Sugar 2.8 g
POTATO KNISHES
A recipe I haven't tried but want to, from the Vegetarian Times Complete Cookbook. Knishes are flaky pastries filled with mashed potatoes and savory onions
Provided by sarra
Categories Potato
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes in a blender or processor until finely ground.
- Heat the oil, butter or margarine in a medium skillet and add onions. Lower the heat, and cook, stirring frequently, until browned. Let cool slightly.
- Meanwhile, bake or steam the potatoes until just tender. Peel and mash them or put them through a ricer. (Do not whip the potatoes - some texture is necessary).
- Combine the potatoes and onions, and stir in egg or egg substitute and seasonings.
- Preheat the oven to 375°F Spray a baking sheet with nonstick cooking spray and set aside.
- Unroll the phyllo and carefully peel apart 12 sheets. (Return the remaining phyllo to your freezer for another use) Cover 6 sheets with a damp dishcloth to prevent drying.
- Brush 1 sheet lightly with the melted butter or margarine. Quickly lay the second sheet on top, and brush with butter or margarine. Continue this process with remaining 4 sheets.
- Sprinkle half of the bread crumbs over the phyllo, then spoon half the potato/onion mixture in a ribbon across the width (short side) about 4 inches in from the edge.
- Fold this 4-inch edge over to cover the filling, then roll into a cylinder. Carefully transfer the filled roll to the prepared baking sheet.
- Repeat procedure with the remaining 6 sheets of phyllo, bread crumbs and potato-onion mixture.
- With a very sharp knife, cut partially through the rolls at 2-inch intervals, leaving the rolls intact and being careful not to separate the slices. Brush the tops very lightly with melted butter or margarine and bake until golden brown, about 30-40 minutes.
Nutrition Facts : Calories 188.6, Fat 8, SaturatedFat 3.2, Cholesterol 27.8, Sodium 160.5, Carbohydrate 25.8, Fiber 1.8, Sugar 1.9, Protein 3.7
EASY POTATO KNISHES
This is another MIA recipe that I found after several decades. I made these for Stephanie's Bat Mitzvah reception and now she is a Mommy with 3 children. They are easy to make because the dough is refrigerated flaky biscuits separated into layers and the mashed potatoes are made from instant potato flakes
Provided by mandabears
Categories Potato
Time 30m
Yield 30-35 knishes
Number Of Ingredients 8
Steps:
- Saute onion in chicken schmaltz or vegetable oil until lightly browned.
- Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
- Separate biscuits into layers.
- Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
- Place on cookie sheet that has been sprayed with Pam.
- Bake at 400 degrees Fahrenheit until golden brown.
- Can be frozen before baking.
Nutrition Facts : Calories 70.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.5, Sodium 253.5, Carbohydrate 10.9, Fiber 0.6, Sugar 1.6, Protein 1.9
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