Knishes (knishes) Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
POTATO DOUGH
3 medium: Potatoes,
3 each: Eggs, beaten
3 cup: Flour, all purpose, sifted
1 tsp: Salt,
Filling *, see below
1 each: Egg yolk,
PASTRY DOUGH
2 cup: Flour, all purpose
1 tsp: Baking powder,
1/2 tsp: Salt,
2 tbsp: Water,
1 tbsp: Chicken fat, (melted) or oil
2 each: Eggs, well beaten
Filling *, see below
1 each: Egg yolk,
POTATO FILLING
2 tbsp: Chicken fat or oil,
2 large: Onions, chopped coarsely
2 cup: Mashed potatoes,
1/2 cup: Grieben, (optional)*see belo
Salt & pepper, to taste
KASHA FILLING
1 each: Egg, lightly beaten
1 cup: Buckwheat, kasha
2/3 cup: Boiling water,
2 tbsp: Chicken fat or oil,
2 each: Onions, chopped coarsely
Salt & pepper, to taste
CHICKEN FAT AND CRACKLINGS
Fat and fatty skin 1 stewing chicken,
Salt, to taste
1 large: Onion,
Directions:
POTATO DOUGH
============
Mix riced potatoes eggs until smooth. Sift in flour and salt and
beat well until thoroughly blended.
Turn dough onto lightly floured board. Roll out to 1/8 inch
thickness and cut into strips 3 inches wide by 6 inches long.
Preheat oven to moderate (350F)
Place 2 tablespoons of the filling in the center of each knish and
pinch ends closed. Brush tops with eggyolk mixed with 1 tablespoon
water and place on well-oiled cookie sheet. Bake until golden brown,
about 25 minutes.
MAKES ABOUT 30 KNISHES.
PASTRY DOUGH
============
Sift together flour, baking powder and salt. Make a well in the
center and add water, fat or il, eggs. Beat until smooth.
Turn dough onto lightly floured board and roll out to 1/8 inch
thickness. Cut into rounds or squares.
Preheat oven to moderate (350F)
Fill each knish with 2 tablespoons filling. Moisten edges, fold
over and press closed. Brush with egg yolk diluted with 1 tablespoon
water. Place in well greased baking pan and bake about 25 minutes or
until golden brown.
MAKES ABOUT 18 KNISHES.
POTATO FILLING
==============
Heat fat or oil in a small skillet and saute onions until golden
brown. Put in mixing bowl, add potatoes and mix in grieben. Add
additional oil or fat if necessary to make a sticky texture. Season
with salt and pepper.
KASHA FILLING
=============
Preheat oven to hot (450F)
Mix egg with kasha, place in greased baking pan and toast in oven
until completely dry, about 10 minutes.
Heat fat or oil ina skillet and saute onions until golden brown. Add
kasha, season with salt and pepper to taste and mix well.
CHICKEN FAT AND CRACKLINGS (SCHMALTZ UN GRIEBEN)
================================================
Cut fat and fatty skin from chicken into small pieces, sprinkle
with salt and place in a heavy skillet. Cook uncovered, on a low
flame, stirring often, until skin is brown, about 10 minutes. Add
onions and saute until golden brown.
Continue cooking until cracklings (grieben) are brown and crunchy,
about 10-15 minutes. Turn off heat and remove onions and grieben with
a slotted spoon. Store in a jar and refrigerate.
Strain and cool remaining chicken fat (schmaltz) befor
refrigerating in a separate jar.
* Goose cracklings and fat may also be prepared in this manner.
Submitted By LAWRENCE KELLIE On 06-07-95
Source from luhu.jp
============
Mix riced potatoes eggs until smooth. Sift in flour and salt and
beat well until thoroughly blended.
Turn dough onto lightly floured board. Roll out to 1/8 inch
thickness and cut into strips 3 inches wide by 6 inches long.
Preheat oven to moderate (350F)
Place 2 tablespoons of the filling in the center of each knish and
pinch ends closed. Brush tops with eggyolk mixed with 1 tablespoon
water and place on well-oiled cookie sheet. Bake until golden brown,
about 25 minutes.
MAKES ABOUT 30 KNISHES.
PASTRY DOUGH
============
Sift together flour, baking powder and salt. Make a well in the
center and add water, fat or il, eggs. Beat until smooth.
Turn dough onto lightly floured board and roll out to 1/8 inch
thickness. Cut into rounds or squares.
Preheat oven to moderate (350F)
Fill each knish with 2 tablespoons filling. Moisten edges, fold
over and press closed. Brush with egg yolk diluted with 1 tablespoon
water. Place in well greased baking pan and bake about 25 minutes or
until golden brown.
MAKES ABOUT 18 KNISHES.
POTATO FILLING
==============
Heat fat or oil in a small skillet and saute onions until golden
brown. Put in mixing bowl, add potatoes and mix in grieben. Add
additional oil or fat if necessary to make a sticky texture. Season
with salt and pepper.
KASHA FILLING
=============
Preheat oven to hot (450F)
Mix egg with kasha, place in greased baking pan and toast in oven
until completely dry, about 10 minutes.
Heat fat or oil ina skillet and saute onions until golden brown. Add
kasha, season with salt and pepper to taste and mix well.
CHICKEN FAT AND CRACKLINGS (SCHMALTZ UN GRIEBEN)
================================================
Cut fat and fatty skin from chicken into small pieces, sprinkle
with salt and place in a heavy skillet. Cook uncovered, on a low
flame, stirring often, until skin is brown, about 10 minutes. Add
onions and saute until golden brown.
Continue cooking until cracklings (grieben) are brown and crunchy,
about 10-15 minutes. Turn off heat and remove onions and grieben with
a slotted spoon. Store in a jar and refrigerate.
Strain and cool remaining chicken fat (schmaltz) befor
refrigerating in a separate jar.
* Goose cracklings and fat may also be prepared in this manner.
Submitted By LAWRENCE KELLIE On 06-07-95
Source from luhu.jp