Best Nana Rebas Potato Knishes Recipes

CLASSIC POTATO KNISHES

Classic Potato Knishes image

Delicate, flaky pastry covers the most savory potato filling for these four-bite knishes. One will never be enough, so think about doubling the recipe as these will be the first to go at your next get together. Whichever variety you make--don't forget the deli mustard!

Provided by Jodi Luber

Time 1h

Number Of Ingredients 22

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
1/2 cup vegetable or canola oil, plus extra for brushing
pinch of Kosher salt
2 tbsp. water
3 1 beaten egg for glaze, 2 eggs for dough
1/2 lb. Kosher lean ground beef
6 tbsp. rendered chicken fat ((you can get this from your Kosher butcher))
2 cooked Kosher chicken, skin removed, cut into medium size chunks
1/2 tsp. ground allspice
Kosher salt and freshly ground black pepper to taste
2 eggs, beaten
2 cups canned or packaged sauerkraut
1/4 cup canola or vegetable oil
1 small onion, medium dice
1 tbsp. brown sugar
freshly ground black pepper
6 Yukon Gold potatoes, peeled and cut into large chunks
2 small onions, medium dice
1/4 cup canola or vegetable oil
2 tsp. sugar
2 tsp. Kosher salt

Steps:

Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.
Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!

KNISH

Knish image

Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England

Provided by Taste of Home

Categories Snacks

Time 35m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 ounces sour cream
1 pound medium potatoes, peeled and cubed (about 2 cups)
1/4 cup butter, cubed
3 medium onions, finely chopped
2 large eggs, lightly beaten, divided
1 teaspoon salt
1/4 teaspoon pepper

Steps:

For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.