Have you ever had a Knish? If you haven’t you need to and if you don’t have a Jewish Grandma like me, then you have to try your hand at making your own.
Knish are delish (sorry, couldn’t resist) and although they are perfect for Passover, these treats make great party food anytime of year! There are a variety of ways to stuff a knish, so I have included several recipes for you to try.
KNISH FOR PASSOVER – from the “Passover Lite Kosher Cookbook”, by Gail Ashkanazi-Hankin,
Ingredients – makes 6 knishes
- 1 cup mashed potatoes
- 1/3 cup matzo meal
- 2 tablespoons potato starch
- 1/2 small onion, finely chopped
- 2 egg whites or 1/4 cup passover egg substitute
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup fresh broccoli or frozen broccoli, steamed and finely chopped
- nonstick cooking spray
1. Preheat oven to 375°F Generously coat a baking sheet with the cooking spray; set aside.
2. In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
3. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.
KNISH FOR PARTIES – Published by Rabbi Michael Sternfield
- ½ cup flour
- 2 tablespoons vegetable oil
- 3 tablespoons water
- Pinch of salt
- Put half the flour into a mixing bowl and stir in oil with a fork.
- Add water and salt and mix until the mixture forms a dough.
- Toss on a floured board; work in remaining flour, and knead until the dough is smooth and elastic.
- Cover and chill for 1 hour or longer.
- Roll the dough out on a board as thin as possible.
- Pull and stretch it into a long rectangle.
- Cut into 3-inch circles. Put a tablespoon of filling, below, on each circle.
- Draw the edges of the circle together over filling and pinch together to seal uncooked knish.
- Brush with vegetable oil.
- Bake on a greased baking sheet at 350º F for about 45 minutes, until dough is well browned.
Potato Knish Filling
- Mash 5 freshly boiled potatoes and mix with 1/3-cup ground crisp cracklings made with chicken skin. (gribines)
Chicken Knish Filling
- Crumble 2 matzos and soak until soft in 1/4-cup chicken gravy or chicken soup. Combine with 1 cup finely chopped chicken. Season well with salt, pepper and cayenne and add enough chicken fat to make a soft mixture.
Mexican Knish Filling
- In a 2-quart saucepan, boil 1 quart of water.
- Add 1 pound of stewing beef, cover and cook for 2 hours on a low heat.
- In the last hour, add 1 package of burrito seasoning mix.
- Drain the meat in a colander.
- Shred the meat with a fork
- Squeeze out as much water as possible from the meat.
- Finely dice one medium tomato.
- Finely chop 2 Tablespoons of pickled jalapeno slices (mild or spicy…your choice)
- In a food processor, finely chop one small onion
- Mix together the shredded beef, tomatoes, chopped jalapenos and onion.
- Add salt and pepper to taste.
Italian Knish Filling
- Finely chop 2 Tablespoons of Italian flat-leaf parsley
- Finely mince 3 garlic cloves.
- Remove the casings from 1 pound of Italian turkey sausage.
- Crumble and brown the meat in a little olive oil.
- Stir in 3 Tablespoons of your favorite Italian pasta sauce.
- Add the parsley and the garlic and cook for 2 minutes.
- Add 1 ½ Tablespoons of seasoned bread crumbs and stir.
- Add salt and pepper to taste.