Garlic Mashed Potato Knishes

garlic mashed potato knishes

Last week when I made schmaltz, I promised you I’d make some recipes for Jew to try with the tasty “champagne of fats”. First up, knishes. These are waaaay better than any knishes I’ve ever had before. The secret? Schmaltz of course!! The pastry dough was flaky, potato filling rich and delicious. Oh man these are too good for words. Dare I say knishes are an aphrodisiac?

knish me, I'm Jewish

I dare. Here is all Jew need.

garlic mashed potato knishes

First, make your dough. Beat 1 egg and 1/2 cup schmaltz, and then add in sifted flour, baking powder and salt and knead until you have a dough that is not sticky. If you add too much flour in, just add a little water to make your perfect non sticky but not falling apart dough. Cover and refrigerate for at least an hour.

garlic mashed potato schmaltz

Now, roast your garlic by making a packet with garlic coves and a drizzle of schmaltz or olive oil. Roast in a 400 degree oven until garlic is soft, about 40 minutes. Meanwhile, caramelize your onions by cooking in 1 tablespoon schmaltz or olive oil and 1/2 teaspoon salt in a large saute pan over low until caramel, about 40 minutes.

garlic mashed potato knishes

Wash and peel your potatoes and cut them into even pieces. Then cover with cold water in a large saucepan and bring to a boil. Cook until you can stick a knife into the potatoes and it comes out without resistance. Then strain water, cool a little, and mix with 1/2 cup schmaltz, scallions, roasted garlic, caramelized onions, 2 eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper.

garlic mashed potato knishes

Ah beautiful schmaltz. Now let’s assemble! There are many ways to form knishes (check out this funny video for some ways!) but I like individual round ones. Roll out your dough until it is as thin as you can get it. Then cut out 3 inch rounds (using a cookie cutter or wine glass works great!). Put a tablespoon of filling in each circle and scrunch up to make a knish.

garlic mashed potato knish

garlic mashed potato knishes

garlic mashed potato knishes

Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.

garlic mashed potato knishes

Knish me, I’m Jewish!

garlic mashed potato knishes

Garlic Mashed Potato Knishes
 
Prep time
Cook time
Total time
 
The best knishes ever- thanks to our friend schmaltz!
Author:
Recipe type: Appetizer
Cuisine: Jewish
Serves: 15-20
Ingredients
  • For dough:
  • 1 egg plus one for egg wash
  • ½ cup schmaltz, in liquid form (or vegetable oil)
  • 2 cups flour, sifted (may not use all)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Water if needed
  • For filling:
  • 5 cloves garlic
  • Drizzle, liquid schmaltz or olive oil
  • 1 large white onion
  • 1 Tablespoon liquid schmaltz or olive oil
  • ½ teaspoon salt
  • 1 pound russet potatoes
  • ¼ cup schmaltz, in liquid form
  • 1 bunch scallions, minced
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. First, make your dough. Beat 1 egg and ½ cup schmaltz, and then add in sifted flour, baking powder and salt and knead until you have a dough that is not sticky. If you add too much flour in, just add a little water to make your perfect dough. Cover and refrigerate for at least an hour.
  3. Now, roast your garlic by making a packet with garlic coves and a drizzle of schmaltz or olive oil. Roast in a 400 degree oven until garlic is soft, about 40 minutes. Then lower oven to 375 degrees F.
  4. Meanwhile, caramelize your onions by cooking in 1 Tablespoon schmaltz or olive oil and ½ teaspoon salt in a large saute pan over low until caramel, about 40 minutes.
  5. Wash and peel your potatoes and cut them into even pieces. Then cover with cold water in a large saucepan and bring to a boil. Cook until you can stick a knife into the potatoes and it comes out without resistance. Then strain water, cool a little, and mix with ¼ cup schmaltz, scallions, roasted garlic, caramelized onions, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
  6. Ah beautiful schmaltz. Now let’s assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it. Then cut out 3 inch rounds (using a cookie cutter or wine glass works great!). Put a tablespoon of filling in each circle and scrunch up to make a knish.
  7. Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.
Notes
Prep time does not include time for dough to chill.

Mazel!

Amy

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Comments

  1. These look SOOOOO good! My family is actually a huge fan of schmaltz but we only eat it like, once a year… this might be the recipe to eat it with in 2013! :)

  2. Never seen knishes like these!!!!! Look delish!!!!

    Flap Flap go the arms!!! Love, Bubbe

  3. These look delish, would be perfect for this month’s MIni LInk up – did you get the email?

  4. Hi Amy – this recipe looks fantastic! I am assuming I can substitute plain chicken fat for the schmaltz, but I was also wondering if I could substitute something else for the schmaltz, like butter or olive oil. I don’t always have chicken fat.

  5. Amy, thanks for the knish recipe. Always enjoy reading your blog.

  6. I haven’t yet mustered up the courage to try shmaltz, but I just might do it. And I absolutely love garlic, so this is definitely the recipe for me. Such a cute presentation! Perfect for an appetizer or cocktail party!

  7. mmm, these look SO good. Knishes are my #1 food!

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