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Potato Knishes
I love potato knishes. They come in two major categories: crispy delicious fried and therefore unhealthy varieties and baked. Only the latter are considered here. If you have a recipe for Kasha Knishes, please pass it on. By the way, guess what I found on my doorstep on my 1999 birthday.
Sharon's Potato Knishes
My mother, of blessed memory, was devoted to trying anything new. She was an entrepreneur's dream. When I was a kid, instant potatoes were invented and immediately incorporated into our household diet. I only recently learned they don't grow that way. As a rule, I am opposed to anything labeled "instant" or "Gourmet". The exception to the rule is instant potatoes, at least some brands. No lumps. I recently was given some commercially made potato knishes and detected fine granules of potatoes. They were good also. Sharon's recipe accommodates either. We use the instant potatoes. If you try them and don't like them, try a different brand.
On to Sharon's Recipe-
Make the dough (no wise cracks) by mixing the following ingredents well:
| Egg Substitute, equivalent of one egg | 1/8 teaspoon of baking soda |
| 1/2 cup of connola or olive oil | 1 teaspoon of baking powder |
| 2 1/2 cups of flour | 2 Tablespoons of sugar |
| 1/2 cup of water |
Divide the dough into roughly ten lumps, roll each into a ball and flatten with a rolling pin into rectangles(what do I know?). Actually, I think a knife is used to cut off the non-triangle stuff which is return to the lump pile for re-distribution.
Mix the filling next:
1) Either boil 4 potatoes and mash them or mix the equivalent using instant potatoes.
2) Mix the potato slurry made in 1) with the following ingredients:
| Egg Substitute, equivalent of one egg |
| salt & pepper to taste |
| 1 + onions, diced and browned in connola or olive oil. (I like lots) |
Dump some mix into the dough triangles, fold the edges over and pinch closed. (I wonder how they make the round ones).
Bake at 350 deg F for 35 minutes or until they become a golden brown.
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Jerold H Feinstein
saftyrma@yahoo.com
