Recipes Potato Knishes adapted from the 1965 Settlement Cookbook tasty

Potato Knishes adapted from the 1965 Settlement Cookbook - Turned out great! Very moist.. Today I am sharing this Potato Knishes adapted from the 1965 Settlement Cookbook! A quick and easy dinner that is ready in under 40 minutes! Little King John is hard at work making important things. The compendium of recipes, cooking techniques, nutrition information. Save this Potato knishes recipe and more from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World to your own online collection at Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard. Classic Potato Knish Dough and technique adapted, just barely, from Joe Pastry.

What took so long for me to make these? This dough is excellent, not only because it produces the soft, flaky dough that are the epitome of the knish experience, but because once it comes together (quickly), it can be used. Potato Knishes is the name of a bizarre CG animated music video that portrays a strange looking crown-adorned mouse-like creature and his He has a tendency to float around and stretch his neck and limbs.

You can cook Potato Knishes adapted from the 1965 Settlement Cookbook with 11 Ingredients and 16 steps. See the following guide!

1. Dough.
2. 1 cup flour.
3. 4 tbsp vegetable oil.
4. 6 tbsp water.
5. 1 pinch salt.
6. Filling.
7. 2 1/2 cup mashed potatoes.
8. 1 egg.
9. 1 salt and pepper.
10. 1 melted butter.
11. 1 small grated onion (optional).

He loves to make and eat potato knishes, a pastry filled with fried potatoes, and likes to. This Jewish potato knish recipe is a baked dumpling similar to a Mexican empanada, a British pasty, a Russian pirozhki and an Italian calzone. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage if desired. In a mixing bowl, combine the onions, potatoes, egg, and parsley together.

1. For the dough.
2. Divide flour into 2 equal portions, (1/2 cup each)..
3. Put half of the flour into a mixing bowl and stir in oil with a fork..
4. Add water and salt and mix until the mixture forms a dough..
5. Toss on a floured board, work in remaining flour, and knead until the dough is smooth and elastic..
6. Cover and chill for at least 1 hour..
7. For the filling..
8. Combine mashed potatoes, egg, salt and pepper..
9. Fry onion in butter until soft but not brown, and add to potato mixture..
10. Roll the dough out on a board as thin as possible.
11. Pull and stretch it into a long rectangle..
12. Cut into 3 inch circles..
13. Put a tablespoon of filing onto each circle..
14. Draw the edges of the circle together over the filling and punch together to seal..
15. Brush with Chicken Fat, butter or vegetarian margerine.
16. Bake on a greased baking sheet at 350°F Fahrenheit about 45 minutes until dough is well browned...

Brush the knishes with the egg wash. This recipe is adapted from the book by Joan Nathan, Jewish Cooking in America. The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with buckwheat, onions or bacon. However, it almost completely vanished from the culinary repertoire of these two countries, and it was.