potato knish recipe with puff pastry

Eat this as a snack or with a protein fish chicken beans and a non-starchy vegetable spinach broccoli. Cut the puff pastry into 3 12-inch squares.

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Transfer to a cookie sheet and.

. Using a sharp knife make horizontal slits on each side of the potato filling. Spread a line of mashed potato down the center of each square. Potato knish recipe easy.

Instead of making the dough from scratch this recipe uses puff pastry making this quite a simple recipe to follow. For the Knish. Stir in sour cream adding 3-4 tablespoons water to form a dough.

Bake until golden brown around 25-30 minutes. Lightly dust workspace with flour. Do not over mix.

Refrigerate one half while you roll the other into a 12-inch by 18-inch rectangle. Shape into a disk mixture will be. A Jewish potato knish is baked dumpling similar to an empanada a British pasty and a Russian pirozhki.

Pinch and twist tips down to form the knish. For pastry in a large bowl combine flour baking powder and salt. On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture.

You can even used packaged or re-hydrated mashed potatoes if youd like. Drain and mash the potatoes with a potato masher ricer or through a strainer. Lay out dough on a piece of Gefen Parchment Paper.

In medium saucepan combine potato with milk and water and. Veg oil 1tsp vinegar 12 c. Season with salt and pepper.

The word is a Yiddish one. Unroll one sheet of puff pastry. Dust a work surface with flour and cut the puff pastry in half.

Brush with lightly beaten egg. Cook uncovered until tender 8-10 minutes Meanwhile in a large skillet melt butter over medium-high heat. Set aside to cool.

Combine the potatoes and scallions. Dough should be cold but not frozen. Lay one sheet of puff pastry on table and mound a 3 x 3 x 13 rectangular log of filling across the length of the pastry sheet leaving 1 on both ends.

Add filling roll up and pinch to secure. Bake at 375F for about 35 minutes until golden brown. Roll pastry over filling.

Fold each corner of the puff pastry square up until they touch. The knish derives from Eastern European Jewish homes. Let potatoes cook until they are tender about 20 minutes.

Using a sharp knife make horizontal slits on each side of the potato filling. Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles. In a medium bowl with a rubber spatula combine all of the above ingredients in order given.

While the potatoes cook saute the onions. Cut each puff pastry sheet into 6 squares. Bring to a boil partially cover and cook for 15 minutes or until tender.

Preheat oven to 375º. Preheat oven to 400 degrees F. Repeat with second sheet.

Cut in butter until crumbly. Assemble the Braided Potato Knishes Preheat the oven to 375 degrees Fahrenheit. Heat a large skillet over high heat and add the butter and the oil.

12 lb Puff pastry dough-homemade In a pan cover the potatoes with cold salted water. Brush with egg wash. Cook and stir until tender 8-10 minutes.

Serve with spicy brown mustard. Return to pan and stir over low heat 1 minute to dry. When the butter is melted add the onions and salt and cook stirring frequently until beginning to brown about 3 minutes.

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