Recipe of Ultimate Potato Knishes adapted from the 1965 Settlement Cookbook
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Potato Knishes adapted from the 1965 Settlement Cookbook. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Potato Knishes adapted from the 1965 Settlement Cookbook, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato Knishes adapted from the 1965 Settlement Cookbook delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Potato Knishes adapted from the 1965 Settlement Cookbook is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Potato Knishes adapted from the 1965 Settlement Cookbook estimated approx 2 hours 15 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Potato Knishes adapted from the 1965 Settlement Cookbook using 11 ingredients and 16 steps. Here is how you cook that.
My first knishes. Very flaky and delicious. Best I've ever tasted!
Ingredients and spices that need to be Get to make Potato Knishes adapted from the 1965 Settlement Cookbook:
- Dough
- 1 cup flour
- 4 tbsp vegetable oil
- 6 tbsp water
- 1 pinch salt
- Filling
- 2 1/2 cup mashed potatoes
- 1 egg
- 1 salt and pepper
- 1 melted butter
- 1 small grated onion (optional)
Steps to make Potato Knishes adapted from the 1965 Settlement Cookbook
- For the dough
- Divide flour into 2 equal portions, (1/2 cup each).
- Put half of the flour into a mixing bowl and stir in oil with a fork.
- Add water and salt and mix until the mixture forms a dough.
- Toss on a floured board, work in remaining flour, and knead until the dough is smooth and elastic.
- Cover and chill for at least 1 hour.
- For the filling.
- Combine mashed potatoes, egg, salt and pepper.
- Fry onion in butter until soft but not brown, and add to potato mixture.
- Roll the dough out on a board as thin as possible
- Pull and stretch it into a long rectangle.
- Cut into 3 inch circles.
- Put a tablespoon of filing onto each circle.
- Draw the edges of the circle together over the filling and punch together to seal.
- Brush with Chicken Fat, butter or vegetarian margerine
- Bake on a greased baking sheet at 350°F Fahrenheit about 45 minutes until dough is well browned..
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