POTATO-KASHA KNISHES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 knishes
Number Of Ingredients 13
Steps:
- Start with our step-by-step knish how-to.
- Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
- Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
- Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
- Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
- Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
- Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.
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Nan Moae Moae Aung
[email protected]I made these knishes for a party and they were a huge hit! Everyone raved about how delicious they were.
Rashif Qureshi
[email protected]These knishes were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Karen Edmonds
[email protected]I'm not a fan of kasha, so I substituted cooked rice in this recipe. It worked out well.
Ibra Designer
[email protected]I added some chopped bacon to the filling and it took these knishes to the next level.
Dean King
[email protected]These knishes were the perfect comfort food on a cold winter day.
kingagustine lucky
[email protected]I'm allergic to potatoes, so I substituted sweet potatoes in this recipe. They turned out great!
Sher Ali
[email protected]I made these knishes for my family and they loved them! The filling was so flavorful and the dough was cooked to perfection.
Ashley Lemar
[email protected]These knishes were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Nadine Cummings
[email protected]I've never made knishes before, but this recipe was easy to follow and the results were amazing. The knishes were perfect!
Yousuf Raj
[email protected]These knishes were a hit at my party! Everyone loved them. I especially liked the crispy edges.
Irene Asiil Wayland
[email protected]I'm not sure what I did wrong, but my knishes turned out dry and crumbly. The filling was also bland.
Catherine Morris
[email protected]These potato kasha knishes were absolutely delicious! The filling was flavorful and creamy, and the dough was flaky and golden brown. I will definitely be making these again.