CHICKEN KNISHES RECIPE

Chicken Knishes Recipe image

Provided by á-36

Number Of Ingredients 18

Ingredients

FOR THE CHICKEN FILLING
1 Tab olive oil
1 Medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
2 tea paprika (Hungarian)
3 Cups shredded or diced cooked chicken
3 Tab matzo meal
1/2 Cup chicken broth (from the soup you just made, LOL)
Salt and freshly ground black pepper
REDUCED FAT KNISH DOUGH
2 Cups flour
1 tea paprika (you can use sweet or spicy)
1 tea baking powder
3/4 tea salt
2 Tab butter or Margarine (if Kosher)
1 egg
2 -3 Tab canola oil
5-5 Tab ice water

Steps:

For the Chicken Filling: Heat the olive oil in a non stick skillet. Add the onion and garlic and cook over medium heat until just beginning to brown, 4 minutes. Stir in the paprika and chicken and cook for 1 minute. Stir in the matzo meal and cook for 1 minute. Stir in the chicken broth and bring to a boil for 3 minutes; the mixture should be thick and creamy. Add salt and pepper to taste. Transfer the mixture to a bowl or plate and let cool to room temperature. Preheat oven to 350 degrees. Knish Dough: Combine the flour, paprika, baking powder, salt and butter in a food processor fitted with a chopping blade. Pulse the machine to cut in the butter; the mixture should feel like cornmeal. Add the egg, oil and water. Run the machine in short bursts until the dough comes together into a smooth call, about 3 minutes. If the mixture looks too dry, add water as needed. Gather the dough into a ball, flatten it into a disk 1 inch thick and wrap in plastic. Chill the dough until firm enough to handle, 1-2 hours. Roll out the knish dough to a thickness of 1/8 inch. Using a cookie cutter or pot lid cut out 4 1/2 inch circles. Gather up the scraps and re-roll, ultimately you should have 12 circles. Assembling Knishes: Lightly spray a small muffin tin with spray oil.. Line the muffin tin with circles of knish dough; the excess will hang over the edges. Place 1/4 cup chicken filling in each hole and bring the edges over the top of the knish to encase the filling. Gather the edges in the center, twisting and pinching, to seal. Lightly brush the tops of the knishes with egg glaze, taking care not to drip any into the molds. Bake the knishes unti golden brown, 30-40 minutes. Let cool until warm, then un-mold.