Last Updated on June 3, 2015 by Chef Mireille
Blogging Marathon #36
Theme: Kid’s Delight – Oven Baked Snacks
As I’ve mentioned before, New York street food has evolved a lot in the last 20 years. Before there was a Halal cart on every corner, hot dog stands were the staple street food vendors that sold hot dogs, hot sausages, pretzels and knish’s. These first street food vendors were the result of immigration en masse of Eastern European Jews who were being persecuted in Europe and came to New York in the late 1800’s and early 1900’s.
Like most Jewish breads and pastries, the pastry of the knish is an egg rich dough. This is then stuffed with a mashed potato filling. Usually the knish’s sold at these carts are about 5″square. The vendor will split them open for you and you can have your desired condiments of onions, sauerkraut, ketchup or mustard.
I added some caramelized onions to the filling to add some more flavor. The sweetness of the onions that comes from caramelization really added to the street side version of the knish.
Yield: 18 3″ knish
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 tablespoons oil
- 1 tablespoon water
- 2 2/3 cups all purpose flour
- egg wash (1 egg mixed with 1 tablespoon water)
- 1 pound potatoes
- 1 medium red onion, halved vertically and thinly sliced
- 2 tablespoons oil
- 1 teaspoon dried chives
- 2 tablespoons butter
- salt and white pepper, to taste
To make the dough, whisk the eggs, baking powder, salt, oil and water together. Add flour a little at a time, until you have a slightly stiff and soft dough. The dough should be of a texture similar to pie dough. Cover and let rest for 1 hour.
Meanwhile, boil the potatoes. Drain, peel and mash potatoes with the butter.
In a skillet, heat oil. Add onions and fry until onions are dark golden brown and caramelized.
Add onions to the potatoes, along with the chives, salt and pepper. Mix well.
Preheat oven to 375 F. Place a piece of parchment on a cookie sheet and spray with non stick spray.
Work with half the dough at a time. On a lightly floured board, roll as thin as possible. Using a 3″ biscuit cutter, cut out circles.
Place a tablespoon of mashed potato on a circle. Cover with another circle and using a fork, seal well. (you can use a little water if desired to help seal it)
Place on prepared cookie sheet. Repeat until all the dough has been used up.
Brush the tops with egg wash.
Bake for 20 minutes.
Although traditionally eaten with mustard, I’ve always been more of a ketchup girl.
Now don’t you just want to sink your teeth in? A flaky crust and sweet onion- potato filling hits the spot!
……linking to Flavours of the World Grand Finale & Sweet & Savoury Sunday
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