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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
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Chef Eric Himan whips up a Jewish favorite -- potato knish.
Potato Knishes 2 Ways
Who doesn’t love a warm and savory knish? I certainly do and I hope you will enjoy my version which uses readymade puff pastry (you know I love this stuff) as a major timesaver. The authentic flavors we love are still there thanks to the caramelized onions, but I’ve added my own touches with Everything Bagel Seasoning (another love of mine) and a touch of flaky sea salt on the sweet potato knishes. Baking these potato knishes in a roll of golden puff pastry also makes it easy to slice and serve. Of course my secret ingredient is pulverized mushrooms which give the white potatoes a most unusual but absolutely delicious flavor. The link to watch the video is below the recipe info.
Ingredients:
• 2-3 cups prepared mashed potatoes
• 2-3 cups prepared mashed sweet potatoes
• 2-3 medium yellow onions
• Salt and pepper to taste
• 3-4 tablespoons melted butter
• 2 sheets puff pastry, thawed
• 1 tablespoon pulverized mushrooms (omit if you don’t have this)
• Everything Bagel Seasoning to taste
• Flaky sea salt to taste
• Beaten egg for egg wash
Directions:
1. Set oven to 425F
2. Sauté onions until caramelized
3. Place potatoes in a separate mixing bowls
4. Divide onions between potatoes and combine. Keep some texture to the mashed potatoes.
5. Add salt and pepper to taste as well as any other seasoning you like.
6. Add the melted butter to white potatoes (or to both if you wish).
7. Add pulverized mushrooms to white potatoes (or to both if you wish).
8. Combine all ingredients in their separate bowls.
9. For each knish: place thawed puff pastry on a sheet of parchment paper and then place on a sheet pan
a. Place a generous amount of potato mixture in the middle portion of the pastry but leave a bit of room at the top and bottom edges.
b. Roll each long side over to form a log. Turn over so the pastry seam is on the bottom and seal the edges of the pastry using a fork or your fingers.
c. Cover the top of each pastry with egg wash.
d. Sprinkle Everything Bagel Seasoning over the white potato knish and flaky sea salt over sweet potato knish.
e. Bake till golden – approx. 20 minutes. Each oven is different so be sure to check.
10. Once done, allow to cool slightly and slice to serve. Tastes equally good hot, warm, or room temperature.
My Secret Ingredient is pulverized dry mushrooms; watch the video so learn how to make this: Pulverized Mushroom Risotto video:
Secret Kitchens of New Jersey
• Host: Andrea Tarr
• Executive Producer: Gerry Romano
• Camera & Lighting: Jim Cook
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Check out our other YouTube Channel: What’s Cookin’ Jersey Shore
What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli.
Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more.
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Chef Bryan makes Potato Knish
View Recipe:
Chef Bryan demonstrates how to make Potato Knish using Klondike Potatoes!
Simple potato knish recipe #cooking #shorts #fyp
Recipe:
While Knishes often stay true to the one (and perfect, in my opinion) filling of mashed potatoes, Boureka’s their edgy cousin stray from potatoes and can be a blank slate for an assortment of delicious flavors. Learn more about the difference between bourekas and knishes here. Use your leftover mashed potatoes (or meat!) for a seriously simple knish. Learn more about the difference between Knishes and Bourekas here.
Did you know that a blessing over food recited with deep intention draws down spiritual light and heals the soul of the one saying it?