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Hello Daring Bakers!
WHY YOU’LL LOVE THIS RECIPE: My splendidly savory Potato Knish Recipe is the perfect consolation meals on a cold evening. Fluffy, seasoned mashed potatoes and caramelized onions are wrapped in tender pastry and baked till deep golden brown. In the event you’re on the lookout for a Hanukkah nosh or just a budget-friendly, stick-to-your-ribs meal, aspect dish, or a hearty snack that’s excellent for winter, you’ll adore this irresistible deal with!
- Savory pastry. Let’s be actual—all the things’s higher wrapped in pastry! This dough is rolled skinny and bakes up right into a delectably flaky, tender, simply crispy sufficient pastry. And you can also make the dough by hand: you don’t want a particular machine like a stand mixer with a dough hook.
- Hearty filling. Buttery sautéed onions and fragrant, lemony thyme improve piping scorching, plush potato filling.
- A conveyable meal! This isn’t your common grab-and-go meal! Selfmade potato knishes are simply as handy to reheat and eat as store-bought scorching pockets, however they’re one million instances extra healthful and scrumptious.
I didn’t develop up consuming potato knishes in Eire, however it was a revelation after I lastly bit into this conventional Japanese European Jewish specialty. A knish combines two of my favourite meals—pastry and potatoes—superbly! I believed it could be enjoyable to provide you with my very own spin on the basic dish, and whether or not you’re a knish connoisseur or they’re new to you, I do know you’ll love them too! For extra potato goodness, try my recipes for Genuine Potato Farls, Potato and Rosemary Soufflé, and Potato and Cheddar Pastries.
Desk of Contents
What’s Potato Knish?
- The Potato Knish Recipe was popularized by Japanese European Jewish immigrants who got here to New York Metropolis within the late nineteenth century and introduced meals from their homelands, together with challah bread, hamantaschen, and rugelach. Knish is a savory meals consisting of a skinny sheet of pastry, historically made with schmaltz (rendered rooster fats), that’s wrapped round a filling, The pastry is baked to a golden brown.
- Nobody is aware of exactly when knishes originated, however they had been first bought by Yonah Schimmel in 1910. This scorching, carby nosh (snack) was filling, warming, economical, and might be eaten on the go. The basic potato knish turned a NYC image, together with bagels and babka. Schimmel’s Knish Bakery remains to be open, and knishes can be found all through the town in delis, diners, and road carts.
- Conventional knish fillings are potato and kasha (buckwheat groats, that are the hulled seeds). They’re usually formed in a spherical form and baked. Over time, bakers have unleashed their creativity, and right this moment, even Yoah Schimmel’s, the nation’s oldest knishery, sells broccoli, candy potato, and apple cream cheese varieties!
Instruments You Want
Key Components and Why
All-purpose flour
- All-purpose flour, with a protein content material of Sept. 11%, offers the pastry sufficient energy to carry the knish collectively whereas nonetheless having a young texture.
Baking powder
- Baking powder contributes to the pastry’s texture.
- Baking powder comprises cream of tartar and baking soda. It reacts with vinegar to create carbon dioxide bubbles, making the pastry shell flaky.
Salt
- Salt enhances the flavors, making certain that the pastry doesn’t style bland.
Heat water
- Heat water makes the pastry dough extra pliable by slowing the gluten activation so the dough isn’t overly elastic.
Vegetable oil
- For ease and since it’s available, I exploit vegetable oil right here as an alternative of schmaltz.
- Vegetable oil creates a comfortable dough that’s straightforward to work with.
Egg
- Egg offers the dough construction.
- Moreover, egg gives moisture, wealthy taste, and colour.
- Brush egg wash, an egg crushed with a tablespoon of water, throughout meeting to assist seal the dough, and brush on the knishes earlier than baking to present them a shiny, golden sheen.
Vinegar
- Vinegar works with the baking powder to make a flaky pastry shell.
- Importantly, vinegar inhibits gluten formation, which retains the pastry from being robust.
Butter
- Within the pastry, the water in butter creates steam throughout baking, which contributes to the flakiness.
- Within the filling, the butter gives a wealthy taste that enhances the potato and onion.
Russet potatoes
- Russet potatoes yield one of the best outcomes right here as a result of they’ve a excessive starch content material. This implies your filling shall be fluffy and easy.
Onion
- Onion elevates the filling, including a savory, deep style to the impartial potato taste. Yellow onion is the most well-liked sort to make use of on this recipe.
- Caramelizing the onion brings out its sweetness. Take the time to prepare dinner the onion slowly, as this actually makes a distinction.
Olive oil
- Olive oil has a increased smoke level than butter, so sautéeing the onions in a combination of the 2 ensures that they received’t burn.
- Moreover, olive oil provides a subtly fruity taste.
Thyme
- Heat, lemony thyme is a splendidly vivid accent within the filling.
Learn how to Make this Potato Knish Recipe
Make the knish dough
- In a big bowl, mix the flour, baking powder, and salt.
- In a small bowl, whisk collectively the water, oil, egg, and vinegar.
- Stir the moist components into the flour combination till a dough varieties.
- Knead the butter into the dough till easy. Wrap in cling wrap and refrigerate whilst you make the filling.
Make the potato filling
- In a big pot, carry 2 inches of water to a simmer. Insert the steamer with the potatoes.
- Place the lid on the pot and steam for half-hour till tender.
- Over low warmth, prepare dinner the onions, olive oil, butter, and salt, stirring often, till caramelized, 30 to 40 minutes.
- Flip off the warmth and stir within the pepper and thyme.
- Add the potatoes to the onions within the frying pan and mash them till lump-free. Style and modify the seasoning if wanted.
Assemble the knishes
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough in half. Working with one half at a time, roll the dough out on a evenly floured floor right into a 6×12-inch (15x30cm) rectangle. Brush the lengthy finish with egg wash.
- Working with the lengthy fringe of the dough rectangle in entrance of you, place half of the filling one inch away from the lengthy finish closest to you.
- Roll the dough right into a 12-inch (30-cm) log.
- Utilizing a ruler and your finger, make a dent within the log each 2 inches (5 cm). Use a pointy knife to chop the log the place the dents had been made.
- Working with one knish at a time, place it lower aspect down on the parchment. Pinch the dough on the highest and twist to seal.
Bake the knishes
- Brush the knishes with egg wash and bake for 40 to 45 minutes, till deep golden brown.
Gemma’s Professional Chef Suggestions
- Caramelizing onions brings out their pure sweetness and depth of taste, however it may well take a very long time.
- Turning up the warmth will solely burn the onions earlier than they caramelize.
- Give your self sufficient time with this recipe to correctly prepare dinner the onions.
- They don’t take a number of monitoring, although, so you possibly can simply make the dough and steam the potatoes on the similar time.
- The thyme is just not conventional however offers a pleasant taste. You can additionally use chives or any dried spices of your alternative that you simply like on potatoes.
- Schmaltz (rendered rooster fats) can be utilized rather than the butter within the filling and the dough to make it dairy-free.
- If you want, sprinkle the knishes with sesame seeds or kosher salt earlier than baking.
Make Forward and Storage Directions
Make forward suggestions
- The dough and filling might be made as much as 2 days upfront.
- The potato filling might be made up the day earlier than.
- The absolutely assembled knishes might be made and refrigerated at some point forward of time earlier than baking.
- You possibly can wrap the assembled, unbaked knishes properly and freeze for as much as 4 weeks.
Learn how to retailer leftovers
- Retailer leftovers in an hermetic container within the fridge for as much as three days.
- Reheat at 300°F (150°C) oven for about quarter-hour.
FAQs
How do I hold the filling from being too heavy?
- It’s important to make use of a starchy potato right here as waxy potatoes aren’t fluffy and received’t mash up easily, making a heavy, pasty filling.
- Russets are your best option, and Yukon Gold is the subsequent starchiest. Pink potatoes and fingerling potatoes are waxy and don’t work properly right here.
Can I make this Potato Knish Recipe with out egg?
- Sure, you can also make this Potato Knish Recipe with out egg.
- Within the pastry, an egg substitute like a flax egg or yogurt might be substituted. For concepts and instructions, see my information to The 12 Greatest Egg Substitutes for Baking Recipes
- Rather than the egg wash, you possibly can brush the knishes with olive oil or melted butter.
How do I make sure the pastry doesn’t tear when assembling the knishes?
- Roll the dough to solely to a 6×12 inch (15×30 cm) rectangle. Any thinner will make the dough too fragile.
- Take care to not overfill the knish. Twist and seal the dough properly to seal in order that the filling doesn’t leak out.
Extra Savory Pastry Recipes
Learn to make a basic Knish Recipe with a flaky crust and savory filling. Very best for holidays or a comforting snack any time of yr!
Servings: 12 knishes
Components
For the Knish Dough
- 2 ½ cups (12 ½ ounces355 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup (4 fl ounces120 ml) heat water
- ¼ cup (2 fl ounces60 ml) vegetable oil
- 1 massive egg
- 1 teaspoon vinegar
- ¼ cup (2 ounces57 g) butter, softened
For the Potato Filling
- 3 massive (about 19 ounces540 g) russet potatoes, peeled and quartered
- 1 massive onion, chopped
- 2 tablespoons (1 ounces28 g) butter
- 2 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons contemporary thyme leaves (elective)
- ¼ teaspoon freshly floor black pepper
- Egg wash
Directions
Make the Dough
In a big bowl, mix the flour, baking powder and salt.
In a small bowl, whisk collectively the water, oil, egg and vinegar, then stir into the flour combination till you will have a tough dough.
- Knead within the softened butter for about 5 minutes or till the dough is easy. Wrap in cling wrap and refrigerate whilst you put together the filling.
Make the Filling
Deliver 2 inches (5 cm) of water to a simmer in a big pot. Insert a steamer basket with the potatoes. Place the lid on the pot and steam the potatoes for about half-hour, or till tender. Preserve within the basket to remain heat till prepared to make use of.
- In the meantime, mix the onions, oil, butter and salt in a frying pan and prepare dinner over low warmth, stirring often, till the onions caramelize and switch golden brown, about 30-40 minutes. Flip off the warmth and stir within the thyme and pepper.
Add the potatoes to the onions within the frying pan and mash them till lump free. Style and modify the seasoning if wanted.
Assemble and Bake the Knishes
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Put aside.
Working with ½ of the dough at a time, roll out on a floured floor right into a 6×12 inch (15×30 cm) rectangle.
Prepare the rectangle so {that a} 12-inch (30 cm) edge is closest to you. Brush the lengthy edges with the egg wash.
Place ½ of the filling about 1-inch away from the lengthy edge closest to you and unfold it out so it covers the entire size of the dough and is about 2-inches (5 cm) huge.
Beginning on the edge closest to you, start to roll the dough across the filling till you will have a 12-inch (30 cm) log. The filling ought to come all the way in which to both fringe of the log.
Utilizing a ruler and your finger, dent the log into 6 equal items which might be 2-inches (5 cm) in size. Then use a knife to chop the log the place the dents had been made.
For every knish, place one lower aspect down on the parchment. Pinch the highest dough collectively, urgent down on the filling a bit so it bulges out a little bit, then twist the gathered dough to seal the highest. Repeat with the remaining knishes after which the remaining dough and filling.
- Brush throughout with the egg wash and bake for 40-45 minutes, till deep golden brown. Serve heat or room temperature with mustard or bitter cream.
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. Reheat earlier than serving in a 300°F (150°C) oven for about quarter-hour.
Recipe Notes
- Caramelizing onions brings out their pure sweetness and depth of taste, however it may well take a very long time.
- Turning up the warmth will solely burn the onions earlier than they caramelize.
- Give your self sufficient time with this recipe to correctly prepare dinner the onions.
- They don’t take a number of monitoring, although, so you possibly can simply make the dough and steam the potatoes on the similar time.
- The thyme is just not conventional however offers a pleasant taste. You can additionally use chives or any dried spices of your alternative that you simply like on potatoes.
- Schmaltz (rendered rooster fats) can be utilized rather than the butter within the filling and the dough to make it dairy-free.
- If you want, sprinkle the knishes with sesame seeds or kosher salt earlier than baking.