Best Meat And Potato Knishes Recipes

MEAT AND POTATO KNISHES

Steps:

• Set a pot of water to boil, and cook potatoes 15 to 20 minutes, until tender. While the potatoes are cooking, heat corn oil in a large skillet, and sauté onions. At the last minute, add garlic, and brown quickly. Remove onions and garlic to a large bowl with a slotted spoon. Drain potatoes, add them to bowl, and refrigerate while chopping corned beef and pastrami very fine (for best results, use a food processor). -- Mash potatoes and onions (use a hand masher, not a food processor or blender) to a smooth consistency. Add all the remaining patty ingredients, except the bread crumbs, stir them in thoroughly with a fork, and then continue working them together with your hands. Still using your hands, mix in the cup of bread crumbs. -- Form the potato mixture into 3-inch patties (about 3?4 inch high), and place them on a cookie sheet covered with wax paper. Place in freezer for 1 hour. -- Remove patties from freezer. Beat eggs and water together in a bowl. Dip each patty to coat completely, then dredge in bread crumbs, covering thoroughly. Return patties to wax-papered cookie sheet, and refrigerate 15 minutes. -- Heat an inch of corn oil (it must be high enough to completely cover the knishes) in a deep skillet (unless you cook them in batches, you'll probably need 2 skillets). Carefully place knishes in the pan and cook for 5 minutes. Using a spatula and a fork, turn and cook for another 2 minutes until deep golden brown on both sides. Remove, and drain on paper toweling before serving.

KOSHER MEAT AND POTATO KNISHES RECIPE BY LEAH SCHAPIRA AND VICTORIA DWEK

Steps:

• Place potatoes into a large pot and cover with water. Place pot over high heat and bring water to a boil. Boil until potatoes are soft, about 20 minutes. Ask an adult to drain the potatoes in a colander.
• In a bowl, mash the potatoes.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper.
• To prepare the dough: In a large bowl, combine 1 cup mashed potatoes, oil, flour, baking powder, salt, and water. First, use a spoon and mix until ingredients are combined. Then, knead dough with your hands until smooth. Set aside.
• To prepare the filling: Heat oil in a sauté pan over medium heat. Add onion and sauté until completely soft and slightly golden, about 10 minutes. In a medium bowl, combine remaining mashed potatoes, sautéed onion, and salt.
• To assemble the knishes: On a piece of parchment paper, roll out dough to 1/4-inch thick (if you can’t roll the dough thin enough, you can always stretch out the dough after cutting into squares). Cut the dough into 3-inch squares.
• Spread squares with mustard. Place a large spoonful of potato filling on mustard. Top with two squares of pastrami. (The knishes will double in size while baking, so you want them to be really stuffed.)
• Stretch the sides of the dough over the top of the knish and pinch together. Place on prepared baking sheet, seam side down.
• To prepare the egg wash: Break egg into a bowl. Using a fork, beat the egg. Using a pastry brush, brush knishes with beaten egg.
• Place baking sheet into oven. Bake until knishes are golden, 25-30 minutes.