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How To make Jewish Potato Knish
DOUGH:
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 Egg
1/4 c Oil
POTATO FILLING:
4 Potato; cooked mashed
Chicken fat; melted Salt Pepper; lots of pepper LIVER FILLING:
1/2 lb Liver; beef, broiled, choppd
3 Chicken liver; broiled chopd
1/2 lb Ground beef; sauteed
1/2 c Potato; mashed
1 Egg
1 Onion; minced and browned i
1 tb Oil
1/2 ts Salt
Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F. oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection. This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville,
How To make Jewish Potato Knish's Videos
How to pull and stretch, roll knishes around filling
After preparing the filling shown in another video, Leah rolls her Knishes tight and thin.
The Making of a Knish
The story of how a knish becomes a knish.
Potato Knishes
Chef Bruce whips up a Yiddish snack food favorite. A mixture of creamy mashed potatoes fill puff pastry bundles. Follow his assembly instructions and bake them to a golden-brown. Bruce makes hearty knishes, each about the size of a hamburger, but they can easily be made into appetizer portions using the same technique. Enjoy!
Sunday Brunch: Potato Knish
Chef Eric Himan whips up a Jewish favorite -- potato knish.
Knishes - Potato & Corned Beef Knishes - Food Wishes
Learn how to make Knishes! These amazing carb-bombs are usually filled with potatoes and onions, but we’re adding in some corned beef and cabbage for a special St. Patrick’s Day leftovers version. Regardless of how you fill these, the technique works the same, and they really are one of the greatest snack foods of all time. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy these easy-to-make Knishes!
You can also find my content on Allrecipes:
Cooking With Esher (Unrobed) - Potato Knishes
Cooking With Esher, but without the costume/script/fancy editing. Apologies for the audio quality.
This is how I make knishes, pulled from various other recipes on Youtube/in books in my mother's library of Jewish cookbooks. I refine the method every year, and keep trying other fillings.
Do you have a knish recipe you love, or a filling you think would be great? Let me know in the comments!
Find the recipe here:
Cooking With Esher theme by Hollister Starrett -
Cooking With Esher logo by Kelly Coston -