Coney Isle Knishes – St. Patrick’S Twenty-Four Hr Menstruum LeftoversEdition

One of my earliest “exotic” nutrient experiences was eating tater knishes amongst my Dad when we’d view Coney Island. There were the foursquare variety, too we’d purchase them from a hot domestic dog cart, too since potatoes were my favorite nutrient growing up, I was inwards heaven. I mean, mashed potatoes inwards a warm, flaky pastry? I’ll bring two, please.

Back too thus they were yet made amongst copious amounts of chicken fat, likewise know every bit “schmaltz,” which was the existent undercover behind their awesomeness, but you lot tin forcefulness out brand a perfectly fine version without that, peculiarly if you lot bring unopen to leftover corned beef around. Regardless of how you lot create total these, the technique seen herein volition work, too one-half the fun is trying novel versions. As long every bit the base of operations is mashed potato, spiked amongst onions fried inwards lots of fat, anything goes.

I recollect the baked version is the easiest, but if you lot experience thus inclined, these tin forcefulness out likewise endure deep-fried, or pan-fried. No affair how you lot create them, i of the keys is getting the dough squeamish too thin, thus your finished production is generally filling. Other than that, these are relatively uncomplicated to make, too the form of snack that fills to a greater extent than than only an empty stomach, which is why I actually promise you lot plough over these a endeavor soon. Enjoy!

Ingredients for sixteen Knishes:

(Please Note: I exclusively used one-half the dough inwards the video, too exclusively made plenty filling for 8 knishes, but the next ingredients volition brand sixteen total)

For the dough:

2 3/4 cups all-purpose flour, addition to a greater extent than every bit 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, too 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 too cayenne to gustatory modality

8 ounces diced corned beef

1 loving cup finely chopped cooked cabbage

- Bake at 375 F. for nearly xl minutes, or until golden-brown

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