Recipe: Knishes

Knishes
Recipe courtesy Wayne Harley Brachman

Filling:
1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds
1/4 cup vegetable oil
1 large Spanish onion, minced (2 cups)

Oil Pastry (Ail Teig):
3/4 cup vegetable oil
3/4 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt

Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture.

Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.

Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Trim dough and roll up. Refrigerate for 20 minutes.

Preheat the oven to 375 F. Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley.Yield: 16 to 24 pieces

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.