I’m sure NCP has quit drooling over the knish by now, since they were first bandied about weeks ago. But I’d like to get the recipe organized and out there so I can throw out the jumbled, oil-stained paper the recipe is scribbled upon (along with dimensions for plantation blinds that I had to keep in case the owner called again because she lost ’em. She’s on her own now, hope she put them in a safe place or bought the suckers already).

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I first had knishes from a street vendor in NYC. They were unbelievably good, and hot hot hot. These are more believably good; I’m not sure what we did differently but they’re tasty enough to have made 3x in one month. I understand this is a traditionally Jewish dish, but I doubt it would qualify as kosher with the bacon or sausage in. I’m a gentile, so it’s all good.

Okay, here go the ingredients and instructions. You’ll need 2 large bowls, baking sheets, parchment paper, rolling pin. Also, a pastry blender works really well if you have one.

  • 6 potatoes
  • 1/4 cup oil
  • 3 cups flour
  • salt, pepper
  • 1 tsp baking powder
  • 1 large onion
  • 1 egg
  • 1/4 cup butter
  • 1/2 cup cold water
  • filling meat
  1. Peel, cut, and boil potatoes. Drain and mash.
  2. Chop onion; sautee in butter
  3. Combine flour, baking powder, and 1 tsp. salt in large bowl; mix well
  4. Place 1 cup mashed potatoes in 2nd bowl with oil. Set aside the remaining potatoes
  5. Add flour mixture by thirds to potatoes, mix well with each addition. This is where the pastry blender comes in handy.
  6. Form a crater in the center of the dough mixture (will be crumbly). Add 1/2 cup cold water, blend well.
  7. Set aside dough for 30 minutes, covered loosely
  8. Preheat oven to 450
  9. Prepare 1 lb. of filling meat if desired. Seasoned ground beef works very well, sausage or bacon is great too.
  10. Add sauteed onions, meat to reserved potatoes, mix well. Season to taste.
  11. Hand-knead dough, divide into quarters
  12. Roll dough on well-floured surface. Cut into strips with pizza cutter, should be about 2″ x 5″. The dough is stretchy, try different sizes.
  13. Place filling on center of dough and wrap. You can wrap over the ends and pinch the sides, or roll like a jelly roll, or make triangles. Dab edges with water to seal before pinching closed.
  14. Place knishes on parchment paper on baking sheets. Brush with beaten egg for golden-brown finish.
  15. Bake 25 minutes
  16. Cool and enjoy!

These suckers keep really well in the fridge and make great lunches. I like reheating in the toaster, keeps ’em crispy.

Yum!

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