Potato Dough Knishes with Kasha Filling

Potato Dough Knishes with Kasha Filling

here's something that you can make with 1 cup of leftover potatoes! Potato Dough Knishes with Kasha Filling:dash1: 1 cup mashed potatoes, peeled, boiled, and put through a ricer or mashed dry with a fork 4 Goldhen grade A large eggs, lightly beaten 3 cups Grandma's Best all-purpose flour,

bake, brush, cup, eggs, ends, extra, hat, large, leftover, minutes, pastry, pieces, potato, salt, scan, skillet, smooth, stick, taste, water, dough, lightly, kasha, combine, heat, potatoes, filling, mashed, tbsp, baking, flour, schmaltz, cooked, knishes, yolk, cups, beat, bowl, make, beaten, roll, thirds, piece, divide, preheat, oven, reserved, board, square, 425°f

Results 1 to 1 of 1
  1. #1
    Deal GURU
    Join Date
    Jan 2006
    Location
    Raleigh, North Carolina
    Posts
    4,813
    Blog Entries
    6
    Downloads
    1
    Uploads
    0

    Post Potato Dough Knishes with Kasha Filling

    here's something that you can make with 1 cup of leftover potatoes!
    Potato Dough Knishes with Kasha Filling
    1 cup mashed potatoes, peeled, boiled, and put through a ricer or mashed dry with a fork
    4 Goldhen grade A large eggs, lightly beaten
    3 cups Grandma's Best all-purpose flour, plus extra for rolling
    1/8 tsp salt
    2 tbsp schmaltz or oil
    1 cup onion, chopped
    3 cups kasha, cooked
    1 egg yolk, lightly beaten
    1 tbsp water

    Combine mashed potatoes and 3 eggs in a bowl. Sift in flour and salt. Beat with an electric mixer or a wooden spoon until dough is smooth. Set aside. Prepare the filling: Heat schmaltz in a heavy nonstick skillet over medium-high heat. Sauté onions 4-5 minutes until soft and lightly colored. Remove from heat and combine with the cooked kasha. Add 1 egg and season with salt and pepper to taste.

    Preheat oven to 425°F. Divide reserved dough in thirds. Roll out one piece of dough on a lightly floured board into a 10 in. square. With a scant cup of kasha filling, make a mound on the dough about 7 in. long, 3 in. wide. Roll into an 8x3 in. rectangle, tucking in ends. Place on an oiled baking sheet, seams down. Repeat with remaining dough. Combine egg yolk with water in a bowl and beat lightly. Brush egg mixture over dough and bake 40-45 minutes. The pastry will probably split in baking. Slice into 1 in.-1.5 in. pieces and serve.

    8 servings = about 355 calories.

  2. The Following 3 Users Say Thank You to mos For This Useful Post:


 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •