CONEY ISLAND KNISHES
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
KNISH
Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
NEW YORK KNISH - YO!
Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!
Provided by Cathy Johnston
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
- In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
- Bake in a preheated oven 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 32.8 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 294.2 mg, Sugar 0.6 g
KNISHES (((MY GRANDMOM'S GREATEST))) APPETIZER OR SIDE DISH
My maternal grandmother, Anna (Buhal'tsev) Bell Mersky, made the BEST KNISHES I ever tasted. Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe. The grieven is better tasting, after being frozen. ENJOY - ENJOY - ENJOY. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Potato
Time P21DT20m
Yield 1 Batch
Number Of Ingredients 11
Steps:
- 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
- Add 1/8 teaspoon baking soda when onions are nearly done.
- Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
- Wrap or seal tightly and place into freezer.
- This is called "grieven" and is the secret to wonderful tasting knishes.
- Defrost the grieven prior to making the knishes.
- FOR THE FILLING: Place mashed potatoes into large mixing bowl.
- In a skillet heat the grieven mixture and add it into the mashed potatoes.
- Season to taste with salt, black pepper, garlic powder and sugar to taste.
- Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
- FOR THE DOUGH: Place the flour into a mixing bowl.
- Mix a little less than 1/2 cup peanut oil and save remaining oil.
- Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
- Roll out the dough as thin as possible, being careful not to create holes in the dough.
- Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
- ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
- Gently press to form patties, but do not squash too thin.
- Preheat oven to 325 degrees F.
- Lay out the knishes onto a greased cookie sheet.
- Brush top of each of the knishes with peanut oil.
- Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
- With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color.
- You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
- You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
- When ready to serve, remove from freezer, defrost and reheat as described.
Nutrition Facts : Calories 6139.5, Fat 254.3, SaturatedFat 54.2, Cholesterol 72.3, Sodium 1420.5, Carbohydrate 866.5, Fiber 74.5, Sugar 34.3, Protein 106.6
KNISH
Steps:
- Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.
CHICKEN KNISHES RECIPE
Provided by á-36
Number Of Ingredients 18
Steps:
- For the Chicken Filling: Heat the olive oil in a non stick skillet. Add the onion and garlic and cook over medium heat until just beginning to brown, 4 minutes. Stir in the paprika and chicken and cook for 1 minute. Stir in the matzo meal and cook for 1 minute. Stir in the chicken broth and bring to a boil for 3 minutes; the mixture should be thick and creamy. Add salt and pepper to taste. Transfer the mixture to a bowl or plate and let cool to room temperature. Preheat oven to 350 degrees. Knish Dough: Combine the flour, paprika, baking powder, salt and butter in a food processor fitted with a chopping blade. Pulse the machine to cut in the butter; the mixture should feel like cornmeal. Add the egg, oil and water. Run the machine in short bursts until the dough comes together into a smooth call, about 3 minutes. If the mixture looks too dry, add water as needed. Gather the dough into a ball, flatten it into a disk 1 inch thick and wrap in plastic. Chill the dough until firm enough to handle, 1-2 hours. Roll out the knish dough to a thickness of 1/8 inch. Using a cookie cutter or pot lid cut out 4 1/2 inch circles. Gather up the scraps and re-roll, ultimately you should have 12 circles. Assembling Knishes: Lightly spray a small muffin tin with spray oil.. Line the muffin tin with circles of knish dough; the excess will hang over the edges. Place 1/4 cup chicken filling in each hole and bring the edges over the top of the knish to encase the filling. Gather the edges in the center, twisting and pinching, to seal. Lightly brush the tops of the knishes with egg glaze, taking care not to drip any into the molds. Bake the knishes unti golden brown, 30-40 minutes. Let cool until warm, then un-mold.
KNISHES WITH RICE FILLING
Even though my potato knish recipe has the instructions for making the dough from scratch, you can save yourself a lot of time by using egg roll wrappers, as I have specified in this recipe. The cooking time will vary depending on your oven and your altitude. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories White Rice
Time 1h
Yield 1 batch
Number Of Ingredients 11
Steps:
- Cook rice according to directions on box, and then allow the rice to cool.
- In a skillet, sauté the green or white onions and then add the chicken fat. Heat the chicken fat. If the fat remains in large pieces, finely mince the fat either with a knife or in a food processor.
- Preheat oven to 325 degrees F.
- In a large mixing bowl, mix all of the ingredients together.
- Place a sheet of dough onto the counter top and cut into 4 to 5 inch squares.
- Fill each square with a heaping tablespoon or more of the rice mixture, and then with wet fingers, fold in the corners and pinch and seal closed. Gently press to form patties, but don't squash too thin.
- Lay out the knishes onto a greased cookie sheet. I spray the cookie sheet with Pam non-stick spray. Brush top of each of the knishes with peanut oil.
- Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
- With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color, and then remove from oven.
Nutrition Facts : Calories 1465.3, Fat 76, SaturatedFat 20.9, Cholesterol 466.5, Sodium 2505.6, Carbohydrate 172.6, Fiber 7.3, Sugar 45.2, Protein 26
KNISHES THE OLD FASHION WAY
I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a half...
Provided by Helaine Norman
Categories Poultry Appetizers
Number Of Ingredients 27
Steps:
- 1. Tip 1: Make the fillings first, even a day or so ahead so they will be all ready to put into the dough. Tip 2: These are even more delicious after frozen at the point before baking. Bake them when they are fresh or while still frozen. Tip 3:Do not thaw them after freezing. Bake them frozen. Tip 4: Anything too good to throw away can be made into a filling. Note: Schmaltz is rendered chicken fat, but olive oil works especially if you add some good dry chicken soup mix to it for extra taste. PASTRY: Sift dry ingredients together. Add rest of ingredients. Mix thoroughly. Dust a bowl with flour lightly. Turn it upside-down to remove excess. Put dough in and covery with damp dish towell, cloth or plastic wrAp. Let stand 15 minutes. Knead in mixer with dough hook JUST UNTIL ELASTIC. Work with 1/4 of the dough at a time keeping remainder covered. Fill one part of dough before rolling out nex part. Roll out (with rolling pin) and stretch dough into rounds about 20 inches in diameter, or as rectangular as possible.Make them as thin as possible. (The thinner the better tasting and the more knishes you can make.) Brush dough with oil, or melted butter or margarine. Put line of filling 1 to 1 1/2 inches from edge (and one inch thick) across width. Roll envelope style twice. Cut away this part from remainder and repeat untl used up. Brush with oil, or butter or margarine. Place seam-side down on liberally oiled (or my preference is to use parchment lined pans). Mash each roll with the palm of the hand to make it slightly flatter on top. Cut slits on top of the log about 1 1/2 inches apart to indicate where to finish slicing (and to make it easier to slice) once the logs are finished baking. Bake in preheated 350 degree oven about 45 minutes, or until golden brown. May turn once during baking, if desired. Serve as an appetizer or as a soup accompaniment or even with a salad as an entree. This pastry dough yields about 60 knishes so make plenty of filli
- 2. Potato: Saute onions in fast or olk until golden. Blend with rest of ingredients. Yield 30
- 3. Beef: Saute onions in choice of fat or oil until golden. Combine all together. Yield 30
- 4. Chicken: Combine all ingredients. Yield 30
- 5. Hot Dog: Just use them as is.
More about "chicken knishes food"
WHAT IS A KNISH? | HOW TO MAKE A KNISH | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
SUPER EASY POTATO KNISHES RECIPE - TWO KOOKS IN THE …
From twokooksinthekitchen.com
KNISH - WIKIPEDIA
From en.wikipedia.org
PUFF PASTRY CHICKEN KNISHES OR TURNOVERS | RECIPES
From kosher.com
HOW TO MAKE KNISHES TWO WAYS | MY JEWISH LEARNING
From myjewishlearning.com
CHICKEN SOUP KNISHES WITH CREAMY GRAVY RECIPE | FOOD NETWORK …
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN KNISHES FROM HEALTHY JEWISH COOKING BY STEVEN RAICHLEN
CHICKEN LIVER KNISHES RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
HOW TO MAKE A KNISH RECIPE - PAINLESS COOKING
From painlesscooking.com
60 SAVORY CHICKEN SKILLET RECIPES | TASTE OF HOME
From tasteofhome.com
OUR BEST CHICKEN SKILLET DINNERS - ALLRECIPES
From allrecipes.com
KNISH - TRADITIONAL ASHKENAZI JEWISH TURNOVER RECIPE - 196 FLAVORS
From 196flavors.com
CHICKEN RECIPES | EASY AND HEALTHY WAYS TO COOK POULTRY
From skinnytaste.com
CHICKEN LIVER KNISHES RECIPE BY CHICKEN.MAXIMUS | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search