Coney Isle Knishes – St. Patrick’S Twenty-Four Hours Leftovers Edition

One of my earliest “exotic” nutrient experiences was eating white patato knishes amongst my Dad when we’d catch Coney Island. There were the foursquare variety, as well as we’d purchase them from a hot Canis familiaris cart, as well as since potatoes were my favorite nutrient growing up, I was inwards heaven. I mean, mashed potatoes inwards a warm, flaky pastry? I’ll convey two, please.

Back therefore they were withal made amongst copious amounts of chicken fat, besides know equally “schmaltz,” which was the existent hole-and-corner behind their awesomeness, but you lot tin brand a perfectly fine version without that, specially if you lot convey to a greater extent than or less leftover corned beef around. Regardless of how you lot fill upwards these, the technique seen herein volition work, as well as one-half the fun is trying novel versions. As long equally the base of operations is mashed potato, spiked amongst onions fried inwards lots of fat, anything goes.

I recall the baked version is the easiest, but if you lot experience therefore inclined, these tin besides last deep-fried, or pan-fried. No affair how you lot develop them, i of the keys is getting the dough overnice as well as thin, therefore your finished production is to a greater extent than oftentimes than non filling. Other than that, these are relatively unproblematic to make, as well as the variety of snack that fills to a greater extent than than simply an empty stomach, which is why I actually promise you lot laissez passer on these a get soon. Enjoy!

Ingredients for xvi Knishes:

(Please Note: I solely used one-half the dough inwards the video, as well as solely made plenty filling for 8 knishes, but the next ingredients volition brand xvi total)

For the dough:

2 3/4 cups all-purpose flour, addition to a greater extent than equally needed

1 teaspoon kosher tabular array salt (or 1/2 teaspoon fine salt)

1 teaspoon baking powder

1 large egg, beaten

1 teaspoon white vinegar

1/2 loving cup canola stone oil

1/2 loving cup warm water

For the filling (might brand extra):

2 1/2 pounds russet potatoes, peeled, quartered, as well as boiled inwards salted H2O until tender

1/2 loving cup melted butter, and/or rendered chicken fat

2 cups diced yellowish onion

2 teaspoons kosher tabular array salt (or 1 teaspoon fine salt), addition to a greater extent than to taste

freshly the world dark pepper as well as cayenne to gustation

8 ounces diced corned beef

1 loving cup finely chopped cooked cabbage

- Bake at 375 F. for almost twoscore minutes, or until golden-brown

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