Try this Jewish Potato Knish recipe, or contribute your own.
- 1 egg
- salt
- 1 tb vegetable oil
- 1/2 ts salt
- dough
- 2 c flour
- 1/4 ts salt
- 1/4 c vegetable oil
- 1/2 ts baking powder
- 1/2 lb liver; beef broiled, choppd
- 1 onion minced and browned
- 4 potato cooked mashed
- 1/2 lb ground beef sauteed
- 3 chicken liver broiled chopd
- 1/2 c potato mashed
- liver filling
- chicken fat melted
- pepper lots of pepper
- potato filling
- Carbohydrate 414.4293 g
- Cholesterol 2248.5942775 mg
- Fat 193.10508625 g
- Fiber 31.6936006375998 g
- Protein 223.786157512 g
- Saturated Fat 56.9509468243875 g
- Serving Size 1 1 Serving (2419g)
- Sodium 1027.1458879 mg
- Sugar 382.7356993624 g
- Trans Fat 37.3156075659376 g
- Calories 4332 calories
Step-by-step
- Sift flour, baking powder, and salt into a bowl.
- Beat egg, oil, and water and add to the flour mixture.
- Knead lightly until dough is soft; it will be slightly oily but not sticky.
- Cover and set in a warm place for 1 hour.
- Make filling.
- For either filing, combine all ingredients and mix well.
- Divide dough in half and roll as thin as possible into a rectangle.
- Spread the filling on long side of the dough and roll like a jelly roll.
- CUt into 1-in. slices.
- Pull ends of the dough over the filling and tuck into the knish to form small cakes.
- Place on a well-greased baking sheet.
- Bake in a 375 degree F. oven until brown
Rolling the dough too thickly guarantees a heavy, gluey pastry instead of the flaky exterior a proper knish demands. Achieving the right structural balance requires specific attention to technique.
- Let the kneaded dough rest covered in a warm place for exactly 1 hour so the gluten relaxes enough to roll paper-thin without tearing.
- Operate the oven at 375 degrees Fahrenheit, monitoring the underside closely until the base achieves a deep golden brown.
- Roll the filled rectangle tightly like a jelly roll, then pinch and tuck the raw edges inward completely to prevent the savory potato or meat moisture from leaking onto the baking sheet.
- Substitutions in the filling drastically alter baking physics; swapping beef liver for chicken liver changes the moisture content, requiring extra minced onion or rendered chicken fat to compensate for dryness.
Proper slicing yields distinct 1-inch portions that hold their shape under high heat. Careful attention to the dough thickness preserves the contrast between exterior crust and savory filling.
