potato knish recipe with puff pastry

Use a potato masher to mash the. Season with salt and pepper.

Sweet Potato And Stilton Knishes Nourished By Asha Savory Potato Sweet Savory Gourmet Recipes

Refrigerate one half while you roll the other into a 12-inch by 18-inch rectangle.

. Boil potatoes in salted water for 15-20 minutes till soft. Place the potatoes into a large pot and cover with salted water. Prepare instant mash potatoes as per pack instructions using water and skim milk.

Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles. Cut the puff pastry into 3 12-inch squares. Measure out one cup of the potatoes and reserve the rest.

Meanwhile heat up one tablespoon of. Combine the potatoes and scallions. Do not over mix.

Optionally whisk an egg with a. Fill the center of each square with 2 tablespoons of potato base. Pinch and twist tips down to form the knish.

To make the potato mixture you first have to fry the onion in the oil in a fryi2. Do not over mix. Roll out 14 of the pastry dough to the size of 1 placemat on a well floured board.

Do not add salt or butter. Cut the puff pastry into 3 12-inch squares. Bruce makes hearty knishes each about the size of a hamburger but they can easily be made into appetizer portions using the same technique.

Follow his assembly instructions and bake them to a golden-brown. Place the potatoes into a large pot and cover with salted water. Brush 3 edges with beaten egg.

Preheat oven to 375 degrees. Then lower the flame and allow it to cook till the potatoes are soft about 40. Also add the dry onion mix t.

Brush 3 edges with beaten egg. Lightly roll out puff pastry with rolling pin. Preheat oven to 400 F Prepare a sheet tray with parchment paper.

Combine the potatoes caramelized onion mixture cream cheese sour cream dill and chives in a large mixing bowl. In a medium bowl with a rubber spatula combine all of the above ingredients in order given except for the puff pastry and egg wash. Using a sharp knife make horizontal slits on each side of the potato filling.

A mixture of creamy mashed potatoes fill puff pastry bundles. Set aside to cool. Lightly brush egg wash around edges.

On one third of the pastry make a line across vertically with the mashed potato. Transfer to a cookie sheet and. Roll up to the crease and slice the puff pastry across.

In a bowl add the oil and salt to the 1 cup potatoes and mix. Then add the cold water and knead dough until in. Moms Potato Knishes.

In medium saucepan combine potato. Add 1 pouch of dry onion soup mix. In a medium bowl whisk together the oil 14 cup water 1 egg the vinegar and salt.

Gather up and overlap the sides firmly pressing them together to seal the. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 20 minutes. Add green onions and cook until softened and translucent 2 to 4 minutes.

Take out your leftover mashed potatoes that are chilled. Fill the center of each square with 2 tablespoons of potato base. Lightly brush egg wash around edges.

Set aside while preparing the dough. In a medium bowl with a rubber spatula combine all of the above ingredients in order given. Mash the potatoes and add the egg the parsley salt and pepper.

Fold each corner of the puff pastry square up until they touch. Beat 1 egg and brush all over each knish. Take out your leftover mashed potatoes that are chilled.

In a large skillet over medium heat heat oil. 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.

Saute the minced onion until soft. For the Knishes Peel the potatoes and place them in a pot with cold water and one tablespoon of chicken consomme. Bruce Bell whips up a Yiddish snack food favorite.

You want them to be a little dry. Braid the strips of dough to cover the filling. On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture.

Heat 14 cup of vegetable oil in a skillet over medium heat. Dust a work surface with flour and cut the puff pastry in half. 8 russet potatoes peeled and diced 3 medium onions sliced into half moons 3 tbsp olive oil 2 eggs 12 stick trans-fat-free margarine salt and pepper to taste 3 sheets puff pastry thawed 1 egg 1 tbsp water for egg wash 1-2 tbsp sesame seeds.

Preheat oven to 400 degrees F. Then in a bowl containing the potatoes add these cooked onions. Take out the puff pastry.

Preheat your oven to 400 degrees F. Do not over mix. Add the onions with the oil and mix well with your hands.

Add garlic oregano red pepper flakes if using and season with salt and. In a large bowl combine the flour and baking powder. In a bowl add the oil and salt to the 1 cup potatoes and mix.

Add the potatoes to a pot and cover with salted water. On a high flame bring to a rolling boil. Drain and allow to steam dry for a minute or two.

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