Knish is an eastern european junk food including a filling covered with dough that is either baked, grilled, or deep fried. Knishes can be bought from street suppliers in city locations with a big Jewish population, often at a hotdog stand or from a butcher store.
It's comparable to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. If you wish to freeze the knishes prior to baking, the immediate potatoes in this dish aid to support the filling as it defrosts while food preparation, taking in any excess water triggered by the thawing.
� 3 tbsp fat-free chicken broth or 3 tablespoons veggie broth
� 1/2 teaspoon salt
� 1/8 teaspoon ground black pepper
� 6 medium russet potatoes
� 2 1/2 tbsp butter
� Chives or red pepper flakes, to taste (optional)
� 6 sheets phyllo dough
2. Mash in a huge bowl.
3. Saute onion in 1 1/2 tablespoons butter till not brown but clear.
4. Contribute to mashed potatoes with broth, salt, pepper and spices.
5. Stir well.
6. Melt staying tablespoon of butter.
7. Pre-heat oven to 375 degrees.
8. Layer 3 sheets of phyllo dough and halve.
9. Repeat with staying 3 sheets.
10. Spoon 1 cup of potato mix on each area of phyllo, mold into a big sphere and position off-center at one end of strip of dough.
11. Roll ball the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top (trim and dispose of excess dough.)
12. Brush melted butter over edges of knish to seal the joints and press down onto an ungreased flat pan.
13. Repeat with other knishes.
14. Bake 30-40 minutes, till golden brown.
15. Makes 4 knishes.
Knish Ingredients
� 1/4 minced onion� 3 tbsp fat-free chicken broth or 3 tablespoons veggie broth
� 1/2 teaspoon salt
� 1/8 teaspoon ground black pepper
� 6 medium russet potatoes
� 2 1/2 tbsp butter
� Chives or red pepper flakes, to taste (optional)
� 6 sheets phyllo dough
How to make Knish
1. Peel, cut in half and boil potatoes up until tender, 15-20 minutes.2. Mash in a huge bowl.
3. Saute onion in 1 1/2 tablespoons butter till not brown but clear.
4. Contribute to mashed potatoes with broth, salt, pepper and spices.
5. Stir well.
6. Melt staying tablespoon of butter.
7. Pre-heat oven to 375 degrees.
8. Layer 3 sheets of phyllo dough and halve.
9. Repeat with staying 3 sheets.
10. Spoon 1 cup of potato mix on each area of phyllo, mold into a big sphere and position off-center at one end of strip of dough.
11. Roll ball the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top (trim and dispose of excess dough.)
12. Brush melted butter over edges of knish to seal the joints and press down onto an ungreased flat pan.
13. Repeat with other knishes.
14. Bake 30-40 minutes, till golden brown.
15. Makes 4 knishes.
