potato knish recipe with puff pastry

Meanwhile peel and chop your potatoes. Chop your onion and add it to a frying pan with 1 tablespoon of butter on low heat.

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Bring to a boil.

. Cut each puff pastry sheet into 6 squares. On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture. Bruce Bell whips up a Yiddish snack food favorite.

Set aside to cool. Braid the strips of dough to cover the filling. Fold each corner of the puff pastry square up until they touch.

A mixture of creamy mashed potatoes fill puff pastry bundles. Shape into a disk mixture will be crumbly. Keep them in the counter.

Preheat your oven to 400 degrees F. Make the knish recipe a couple of hours before you need them including baking and cutting into serving pieces. Simmer until potatoes are soft about 15 minutes.

Unfold the pastry on a lightly floured surface. Score the top with a knife to show where you want to cut the knish. Roll the pastry into a 16 x 12-inch rectangle.

Bruce makes hearty knishes each about the size of a hamburger but they can easily be made into appetizer portions using the same technique. On one third of the pastry make a line across vertically with the mashed potato. Moms Potato Knishes.

Season with salt and pepper. Use the filling to make knishes. Wrap and refrigerate at least 2 hours or overnight.

Cut each puff pastry sheet into 6 squares. Take out the puff pastry. I use the kind that already comes in rolled sheets two per box which eliminates any rolling of the dough.

Beat 1 egg and brush all over each knish. Follow his assembly instructions and bake them to a golden-brown. Bake for 20-25 minutes or until just golden.

Brush with lightly beaten egg. You should have 2 cups of loosely packed mashed potatoes. Brush with beaten egg.

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. Combine the potatoes caramelized onion mixture cream cheese sour cream dill and chives in a large mixing bowl. Preheat the oven to 400F 200C.

Dust a work surface with flour and cut the puff pastry in half. Fold over each square and close each side with a fork. Place potatoes in a large saucepan.

You will just need one. Sprinkle with everything spice. Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles.

Prepare instant mash potatoes as per pack instructions using water and skim milk. Optionally whisk an egg with. Stir in sour cream adding 3-4 tablespoons water to form a dough.

On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture. Cut in butter until crumbly. Brush with lightly beaten egg.

Cool the potato mixture to room temperature. Season with salt and pepper. Lightly roll out puff pastry with rolling pin.

Heat the oven to 400F. Set aside to cool. Beat the egg and water in a small bowl with a fork or whisk.

Add them to a pot of water and bring to a boil. For pastry in a large bowl combine flour baking powder and salt. Dust a work surface with flour and cut the puff pastry in half.

See our Super Easy Potato Knishes recipe. Use a potato masher to mash the. Recipe can easily be doubled.

Preheat the oven to 375 degrees Fahrenheit. Using a sharp knife make horizontal slits on each side of the potato filling. I do this all the time extra crispyflaky Other puff pastry recipes you might like.

Place one tablespoon of mashed potatoes in the center of each pastry dough square. 7 baking potatoes peeled and cubed ¼ cup vegetable oil 2 onions chopped 1 teaspoon ground black pepper 2 teaspoons salt 2 teaspoons white sugar 1 teaspoon minced garlic 2 eggs ½ cup vegetable oil 1 cup warm water 1 teaspoon salt 4 cups all-purpose flour 2 egg yolks 2 tablespoons milk. Fold each corner of the puff pastry square up until they touch.

In medium saucepan combine potato. Fold up sides on top of dough and pinch tightly. Add the potatoes to a pot and cover with salted water.

Repeat until you run out of potatoes and puff pastry. Seam up the seam and place seam side down on the sheet tray. Bake until golden brown around 25-30 minutes.

Combine the potatoes and scallions. Add water to cover. Lightly roll out puff pastry with rolling pin.

Drain and mash the potatoes with a potato masher ricer or through a strainer. Preheat oven to 375 degrees. Super easy potato knishes.

Roll up to the crease and slice the puff pastry across. Combine the potatoes and scallions. Serve with mustard or other favorite dipping sauce.

Refrigerate one half while you roll the other into a 12-inch by 18-inch rectangle. Roll out 14 of the pastry dough to the size of 1 placemat on a well floured board. Pinch and twist tips down to form the knish.

Instead of one big log make individual portions with the puff pastry. Pinch and twist tips down to form the knish. The strudel recipe calls for a store-bought puff pastry.

Transfer to a cookie sheet and. Reheat in the pan in a pre-heated 350F oven for 6-8 minutes. You want them to be a little dry.

Depending on the size fill generously with potato-onion mixture. Brush 3 edges with beaten egg. Preheat oven to 400 degrees F.

Add 1 pouch of dry onion soup mix. Stir the Quick Seasoned Mashed Potatoes see Recipe Note below green onion and bacon if desired in a large bowl. Do not add salt or butter.

Stir occasionally for about 25 minutes until golden.

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