I love trying different foods and when I was about 20-21 a wonderful Israeli Jewish man and I became friends. He introduced me to the knish and I have been stuffing things in bread and baking them ever since. This is not the traditional knish recipe I got from him this is a super easy one that I concocted, because I was hungry fast. I am adding the meat option. because quite frankly, it is hard to get the men and boys to eat anything around here without meat. Ok, I will add the Jewish recipe at the end.
1 to 2 Tbls oil
1 large chopped onion
3/4 cup prepared mashed potatoes (instant or homemade)
1 can (8 rolls) refrigerated crescent rolls
1lb ground meat(any kind)
1/4 cup shredded cheese
In a large skillet, heat oil. add onion and meat; cook, stirring, until onion is golden brown. In a medium mixing bowl, combine onion, meat, cheese and mashed potatoes; mix well.
Remove crescent rolls from package and separate dough along perforations. Spread out each triangle of dough; place a heaping tablespoon of onion-potato mixture on each triangle. Starting with the wide edge, roll dough around potato mixture to form a crescent shape. Seal edges. Put rolls on ungreased baking sheet. Bake in preheated 350 oven 10 to 12 minutes, or until golden. Makes 8.
The Original Recipe I Received From Rachamim
3 1/4cups flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup vegetable oil
1 cup lukewarm water
6 pounds russet or new potatoes
1 cup oil
1/4 cup salt, or to taste
1 1/2 teaspoon pepper
8 cups raw onions, thinly sliced
Vegetable oil and flour as needed for assembling and baking
Mix flour, sugar and salt. Add oil and water. Mix until the dough pulls together. Turn out the dough on board and knead it, incorporating all pieces. Knead until dough is one piece, smooth and glossy. Oil the dough and place it in oiled, covered bowl. Place in oven until you are ready to use it. Let the dough rest at least 2 hours; the dough should barely rise, if at all. Keeping the dough overnight in the refrigerator is fine. Bring it back to room temperature before use.
Scrub potatoes and peel them, unless the new potatoes have very thin, unblemished skins. Boil potatoes for about 20 minutes until knife tender, then drain and mash. Add oil, salt and pepper to taste. Mix. Stir in the onion.
Preheat oven to 450 degrees. Position one rack in lower third and one in upper third of oven. Roll out about half the dough on a lightly floured counter or tabletop. Roll with handle-less rod-style rolling pin out from the center until dough is thin enough to see through, about 1 ⁄16-inch thick.
Oil top edge of dough with a pastry brush. Place a 2-inch-diameter line of filling about 2 inches from the top edge of the dough. Pick up top edge and drape over filling. Brush oil on dough in a 2-inch strip on the bottom edge of the filling. Pick up the dough with filling and roll again onto the oiled dough, compressing the filled dough as you turn it. Repeat until the dough covers the filling three to four times, being sure always to brush oil on the dough first. Use a knife to separate the filled potato knish log from the remaining dough. Cut off edges of filled dough. Cut the filled roll into pieces about 6 inches long and coil each piece like a snail. Tuck the remaining end into the bottom of the coil. Alternatively, place stuffed roll of dough onto ungreased cookie sheet and slash with a knife crosswise every 2 inches. Leave an inch of space between each roll or coil of dough.
Bake 20 to 25 minutes until the knish skin is browned and knishes are cooked through, starting knishes on lowest rack of the over and raising them to top rack after about 10 to 12 minutes. Let the knishes cool in pan. If you cooked the knishes in long rolls, cut them into individual pieces.
Knishes can be reheated in the oven or in a skillet on the stove top. See what I mean? Now you appreciate my easy version.