potato knish recipe with puff pastry

Add the onions with the oil and mix well with your hands. In a medium bowl whisk together the oil 14 cup water 1 egg the vinegar and salt.

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Add garlic oregano red pepper flakes if using and.

. To make the potato mixture you first have to fry the onion in the oil in a fryi2. Moms Potato Knishes. Make a well in.

Pinch and twist tips down to form the knish. In a medium bowl with a rubber spatula combine all of the above ingredients in order given. Lightly roll out puff pastry with rolling pin.

Take out your leftover mashed potatoes that are chilled. Optionally whisk an egg with a teaspoon of oat milk and brush over. Follow his assembly instructions and bake them to a golden-brown.

Set aside while preparing the dough. Cut the puff pastry into 3 12-inch squares. Do not over mix.

Measure out one cup of the potatoes and reserve the rest. In a bowl add the oil and salt to the 1 cup. Boil potatoes in salted water for 15-20 minutes till soft.

A mixture of creamy mashed potatoes fill puff pastry bundles. Combine the potatoes and scallions. Dust a work surface with flour and cut the puff pastry in half.

Lightly brush water on the outer ⅛ inch of the pastry. Then in a bowl containing the potatoes add these cooked onions. Mash the potatoes and add the egg the parsley salt and pepper.

Cut the puff pastry into 3 12-inch. Using a sharp knife make horizontal slits on each side of the potato filling. 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.

Set aside to cool. On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture. In medium saucepan combine potato with milk and water and bring to a.

Add 1 pouch of dry. In a bowl add the oil and salt to the 1 cup potatoes and mix. Preheat your oven to 400 degrees F.

Season with salt and pepper. Fold the pastry over the potato. Bruce Bell whips up a Yiddish snack food favorite.

In a medium bowl with a rubber spatula combine all of the above ingredients in order given except for the puff pastry and egg wash. Fold each corner of the puff pastry square up until they touch. For each knish mound 2 tablespoons of well-packed potato mixture in the upper half of the rectangle.

Also add the dry onion mix t. Braid the strips of dough to cover the filling. Use a potato masher to mash the mixture together until everything is evenly.

In a large bowl combine the flour and baking powder. Do not over mix. Refrigerate one half while you roll the other.

Take out your leftover mashed potatoes that are chilled. Prepare instant mash potatoes as per pack instructions using water and skim milk. Preheat oven to 400 F Prepare a sheet tray with parchment paper.

In a large skillet over medium heat heat oil. Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles. Add green onions and cook until softened and translucent 2 to 4 minutes.

Combine the potatoes caramelized onion mixture cream cheese sour cream dill and chives in a large mixing bowl. Do not add salt or butter. Take out the puff.

Preheat oven to 400 degrees F. Saute the minced onion until soft.

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