Potato Knishes

Potato Knishes (ke-ˈnish)

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and caramelized onions.

A Jewish knish is a savory single-serving pie that can be filled with meat, potatoes, kasha, sauerkraut, onions or cheese that baked or fried.  It’s similar to a British pasty, Mexican empanada, Russian pirozhki, and Italian calzone.  The knish is a comfort par excellence.  They’re linked to the history of New York City and before that to the small towns of Eastern Europe.  The knish came into prominence in New York on the Lower East Side of Manhattan and in the boardwalks of Brooklyn around 1900.  It came to this country with Jewish immigrants from Eastern Europe who sold it from pushcarts and baskets.

Ingredients:

MAKES 36-40 MINI KNISHES

DOUGH:

2 ½ cups all-purpose flour

Scant ¾ teaspoon salt

¾ cup (1 ½ sticks) unsalted margarine or butter, well chilled, cut into

small pieces

5 to 7 tablespoons ice water

1 ½ cups potato filling

1 large egg, beaten with a pinch of salt (for glaze)

FILLING:

6 small (1 pound) boiling potatoes *I used 1 large russet potato*

1 to 2 tablespoons vegetable oil

1 small onion, chopped

salt and pepper to taste

1 large egg, beaten

Preparation:

MAKE The DOUGH

1.             Combine flour and salt in a food processor and pulse briefly.  Add margarine and process with short pulses until mixture resembles “oatmeal” or “sand”.

2.             With blades spinning, gradually add 1 tablespoon of water until dough comes together.

3.            Remove and wrap in plastic wrap.  Press down into disc.

4.             Refrigerate at least 1 hour or up to 2 days before using it.

PREPARE The FILLING

1.             Place potatoes in a saucepan with water to cover and a pinch of salt and bring to a boil.  Cover and simmer over low heat until very tender. (I used 1 large potato, so I cut into 4-6 pieces before cooking)

2.             Drain and leave until cool enough to handle.

3.            In a medium sauté pan, add oil and onion.  Sauté over medium heat, stirring often, until tender and browned.

4.             Peel potatoes.  Mash with a potato masher.  Lightly stir in onion mixture. 

5.             Season filling generously with salt and pepper.

6.             Add beaten egg.  Refrigerate in a covered container until ready to use.

ROLL And FILL

1.             Cut dough into four pieces.  Take the first piece out and roll dough on a lightly floured surface until as thin as possible, at most 1/8” thick.

2.             With a 3-inch cutter, cut dough into rounds.

3.            Put about 1 ½ teaspoon filling in center of each.

4.             Moisten edges halfway around circle and fold in half, bringing unmoistened side over to moistened side.

5.             Pinch edges together to seal them.  Place on greased baking sheet.

6.             Continue making knishes from remaining dough and scraps left from cutting.

7.             Refrigerate knishes 30 minutes or up to overnight.

8.            Preheat oven to 375 degrees F. 

9.             Brush knishes with beaten egg.  Make 2-3 slits in pastry with a small sharp knife to let steam escape.

10.         Bake 20-25 minutes or until they are light brown.

11.         Serve warm.  Enjoy.

OUTCOME:

This was my first time ever making knishes from scratch - very smooth process.  When I make knishes again, I will make them in a larger size.  

ISSUES:

 Filling - I didn't cook the potatoes as long as I 

should, as there were firm bits of potato thoughout the filling.

Finish - I forgot to brush with egg wash, which produced a whiter, not so golden brown finished product. The egg wash didn't affect final taste.

Yum! I will make again.