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Saturday, August 29, 2015

Natalie Powell's Knishes

Ingredients

  • Servings: 25
  • 1 cube chicken bouillon
  • 1 tablespoon water
  • filling:
  • 2 tablespoons butter
  • 2 onions, diced
  • 3 large potatoes, peeled and cut into chunks
  • 1 egg
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • dough:
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil
  • 2 eggs
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil for brushing, or as needed

Recipe

    Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins

  • dissolve chicken bouillon in 1 tablespoon water.
  • melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
  • place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
  • mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
  • sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
  • preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
  • roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
  • bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

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