Comforting Knishes Food

KNISH

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.

SPINACH POTATO KNISHES - JEWISH COMFORT FOOD

Steps:

• First make the dough. Put the flour in a food processor and pulse as you pour the oil through the feed tube.
• Keep pulsing, scraping down the sides of the bowl.
• Put the vinegar and seltzer in a measuring cup then stir in a teaspoon of salt. Pour this through the feed processor feed tube, pulsing, for 25 seconds.
• Turn the dough on to a floured board and knead for a minute.
• Flatten it into a disk and wrap it in plastic wrap. Let the Dough Rest
• Refrigerate for 2 hours at least.
• Time to make the filling - put the potatoes in a pan and cover with water.
• Bring to the boil and add a generous pinch of salt, then simmer for 35 minutes or until fork-tender.
• Drain and let them cool a bit (maybe in the freezer if you're in a rush).
• Put the spinach in a clean towel and wring out as much liquid as you can, before roughly chopping it.
• Heat 3 tablespoons of the oil in a skillet and sauté the onions with ¼ teaspoon each salt and pepper.
• Cook for 15 minutes or until tender.
• Add the garlic and cook 2 minutes.
• Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir well, then turn off the heat. Let the Dough Warm Back Up
• Let the dough sit on the counter for 40 minutes or until pliable.
• Peel the potatoes then mash them with the cream and remaining 1 tablespoon of oil, then stir in the spinach mixture. Add salt and black pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center.
• Brush a baking sheet with oil.
• Put the dough on floured parchment paper and dust with flour, then stretch into an 8×6-inch (25x20cm) rectangle.
• Roll it into an 18×12-inch (46x30cm) rectangle with a rolling pin. Add the Spinach Filling
• Spread the filling in the dough, allowing a 2-inch (5cm) border along the edges.
• Roll the dough, brushing off excess flour as you roll, stretching the dough as needed.
• Pinch it closed along the center seam, then turn seam-side down on the parchment paper.
• Twist and seal it closed then pinch off any excess.
• Divide into 3 parts, pressing down to cut off each one.
• It's going to look like sausage links.
• Cut through the separations using a sharp knife, pinching the ends to check the seals are secure.
• Now cut them lengthwise to make 6 total.
• Arrange the 6 knishes cut-side upward on the baking sheet 2 inches (5cm) apart, pressing each one down to flatten into a 1½-inch ( 3¾cm) thick disk. Time to Bake Them
• Bake the spinach potato knishes for half an hour, then brush with oil and bake for a further half hour or until golden.

POTATO KNISH

Steps:

• Preheat oven to 400.
• Boil potatoes in salted water for 15-20 minutes till soft.
• Drain and mash.
• Measure out one cup of the potatoes and reserve the rest.
• In a bowl add the oil and salt to the 1 cup potatoes and mix.
• Then add in the flour and baking soda in stages.
• Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
• In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
• Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
• Mix till combined. Do Not Overmix!
• Roll out dough on a floured surface till 1/4 inch thick.
• Cut dough into 4 rectangles.
• Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
• Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
• Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.