How To make Kasha & Mushroom Knishes
1 pk Frozen puff pastry sheets
-- 17 1/4 oz 1 c Onions, diced
1 tb Safflower oil
3 c Mushrooms, coarsely chopped
1/2 c Liquid egg substitute
1 c Kasha
2 c Vegetable broth
Salt & pepper 1 ts Water
1 tb Poppy seeds
Thaw pastry sheets according to package directions. Saute onions in oil in a large skillet until lightly browned. Add mushrooms & cook until mushrooms are lightly browned. Set aside. Place egg substitute in a bowl & toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat.
Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles & place 2 ts filling in the centre of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over & place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash & sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes. Serve warm or at room temperature.
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What's in a Knish? Yonah Schimmel’s Knish Bakery
Learn about the knishes and history at Yonah Schimmel’s Knish Bakery on the Lower East Side of New York City.
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Yonah Schimmel’s Knish Bakery has been selling knishes on the Lower East Side since 1890. THIRTEEN hosted a Facebook Live where we learned how to make knishes, talked about the importance of food in Jewish culture and - of course - tasted a few delicious knishes! Hugs & Knishes: A Celebration of Our Jewish Foods and Traditions, produced by WNET’s own David Anton, celebrates the rich history of Jewish food and its cultural impact on the community.
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A classic potato knish recipe. Golden pastry filled with a savory mix
of potato and onion, a dash of cayenne pepper on the top finishes them off and makes these potato knishes absolutely delicious! There's nothing like a piping hot homemade knish. They're easy to make and can be had as a light meal, snack or sided with soup. These are baked knishes but they can be fried instead.
All recipes are also posted on my blog, you can visit by clicking on the link below.
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Yonah Schimmel's Knish Bakery
Yonah Schimmel's Knish Bakery
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Cover photos by Rochel Lazar
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