One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 3h
Yield 16
Number Of Ingredients 18
Steps:
- Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
- Chop corned beef and cabbage into fine pieces.
- Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
- Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
- Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
- Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
- Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
- Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
- Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g
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Md Shihan
[email protected]I can't wait to try this recipe.
Abraham man
[email protected]This recipe is a keeper.
Saba Shinwari
[email protected]I'm so glad I found this recipe.
Ripon Khan00
[email protected]These knishes were so good, I ate them all in one sitting.
Rahul Magar
[email protected]I'm going to try making these knishes again with a different filling.
Mst Mamuni
[email protected]These knishes were a bit too salty for my taste.
Dannie Cita
[email protected]I'm not sure what I did wrong, but my knishes turned out really flat.
Friday Musa
[email protected]These knishes are a great way to use up leftover mashed potatoes.
Akinremi Olawale
[email protected]I've tried many knish recipes, but this one is by far the best.
Olaniyi Aremu
[email protected]I would definitely recommend this recipe to others.
Banaras Jarral
[email protected]These knishes were a bit dry, but overall they were still good.
Gugu Ngcobo
[email protected]I made these knishes for a potluck and they were a huge hit.
William Whitted
[email protected]These knishes were the perfect party food.
Smarika Shai
[email protected]I've never made knishes before, but these were surprisingly easy to make.
Emil Kegebein
[email protected]These knishes were a bit too greasy for my taste.
Eli Wentzel
[email protected]I'm not a huge fan of knishes, but these were really good.
Nedas Vaicys
[email protected]These knishes were so easy to make and they turned out so delicious.
ronald ortego
[email protected]I've been looking for a good knish recipe for ages, and this one is perfect.
Debra Hoker
[email protected]These were a hit at my party! I made them with a variety of fillings and everyone loved them.