The very first knish hit the streets of New York In 1910.
An Ashkenazim ( Eastern European ) pastry filled with mashed potatoes, onion and chicken fat for flavor. I guess you could call it the Jewish version of Pizza.
These days we don't use chicken fat so I substituted broth in the potato mixture.
This is not a dish my grandmother made however, a staple Comfort food . Served hot in a brown paper bag, "So you want mustard with that? "
Spicy brown mustard is what we ate with our knishes.
Later came Kasha Knishes, a staple in the Ukraine and eastern European kitchens. Kasha is Buckwheat groats, really not a wheat but in the rhubarb family .
I no longer make pastry as now I am gluten free but you can use regular defrosted pastry dough as well as Gluten free pastry dough. The magic is in the onions.
Here is a simple recipe, make it ahead for parties. No need to buy already made, This is much better, and you'll be glad you did. .... Now remember make believe your bubbe ( grandmother) is teaching you.
Thank you to Hungry Harvest, for trusting me to do your produce justice. This box of vegetables, is winning the war against food waste. They provide service to the community by selling rescued well deserving produce to homes that will honor the power of food. My grandmother is probably smiling.
This is the food of my ancestors. It's our soul food .
4-5 russet potatoes washed peeled and cubed
1 very large onion diced.
1 pkg frozen pastry dough defrosted at least 24 hours before use.
1 egg with with a table spoon of water/ added in a dish
1 cup chicken or vegetable broth .
a little olive oil
salt & pepper
- Preheat the oven to 375 degrees Line a rectangular baking dish with parchment paper..
- Put a medium sized pot of water on the stove, salt it and place the potatoes in the cold water.
Bring to a boil, drain when fork tender. Drain and cool .
- While the potatoes are cooking, saute the onions until they are caramelized in a little olive oil.
- Mash the onions in to the potatoes,
These potatoes are not supposed to be like a regular mash, they have to hold up to make the knishes, add in some broth for flavor, salt and pepper to taste.
Allow to cool in the fridge for about 30 minutes.
- Roll out the dough on a clean surface, that has been dusted with a little flour * gluten free or other ).
Just like rolling sushi take some potatoes and make a log out of it and place at the edge of the dough. If the dough is too large cut it in half horizontal .
- Roll up the pastry and brush with a little egg wash to seal it. You should now have a potato stuffed log. Now slice it into 2 inch pieces . You should get 6 or 7 per roll. Pinch the top and dip the top in the egg wash.
- Place the dry side down on the parchment and bake for about 15 minutes or until gold around the edges.
- Serve with mustard.
You can substitute these with sweet potato or even some sautéed drained greens. As we always say, enjoy it in good health..