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?
I dare. Here is all Jew need.
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.
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.
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.
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.
Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.
Knish me, I’m Jewish!
Garlic Mashed Potato Knishes
Ingredients
- For dough:
- 1 egg plus one for egg wash
- 1/2 cup schmaltz in liquid form (or vegetable oil)
- 2 cups flour sifted (may not use all)
- 1/2 teaspoon baking powder
- 1/2 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
- 1/2 teaspoon salt
- 1 pound russet potatoes
- 1/4 cup schmaltz in liquid form
- 1 bunch scallions minced
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- 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 dough. Cover and refrigerate for at least an hour.
- 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.
- 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.
- 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 1/4 cup schmaltz, scallions, roasted garlic, caramelized onions, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 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.
- Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.
Notes
Mazel!
Amy
24 Comments
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! 🙂
Thanks, Stephanie!
What is smaltz?
It’s chicken fat! You can do what you like.
Never seen knishes like these!!!!! Look delish!!!!
Flap Flap go the arms!!! Love, Bubbe
These look delish, would be perfect for this month’s MIni LInk up – did you get the email?
Oh yeah I wasn’t even thinking these were mini! I am buried in emails. Would you mind resending? Thanks!!
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.
Hi Regina- yes oil or melted butter should work great!
Amy, thanks for the knish recipe. Always enjoy reading your blog.
Thanks!
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!
Thanks! Try schmaltz- you’ll love it!
mmm, these look SO good. Knishes are my #1 food!
I love them too!
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Hello Amy,
Before embarking on my knish journey I wanted to make sure I have it straight. Is 1 pound of potatoes the total amount for the recipe? I am concerned that it wont be enough. I just discovered your site while looking for a good kugel recipe but was drawn to your knish…and your sense of humor is great too! Jew think u could get back to me before the Rosh Hashonah holiday begins cause I was bringing these to my family dinner. L’shanah Tova!!!
Thanks for reading, Stan! Jew the best. Yes these are small knishes, so you really don’t need much filling. If you want to make them bigger, I’d double the filling. Hope that helps!!
Preheat oven, make dough and refrigerate for an hour. Think the oven will be hot by then?
The oven is to roast the garlic, which pre-heats while you are making the dough 🙂
[…] Garlic Mashed Potato Knishes […]
My Oma, made these after getting out of Hitler prison in Auschwitz and never used schmalz