Jewish Potato Knish Recipe

Name: Jewish Potato Knish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 each eggs; 1/4 cup vegetable oil; 4 each potatoes cooked mashed; 1 x schmaltz (chicken fat); 1 x salt; 1 x black pepper lots of pepper; 1/2 pound beef liver broiled, choppd; 3 each chicken livers broiled, chopped; 1/2 pound beef sauteed; 1/2 cup potatoes mashed; 1 each eggs; 1 each onions and browned; 1 tablespoon vegetable oil; 1/2 teaspoon salt

Servings: persons

2 cups flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
1 each eggs
1/4 cup vegetable oil
4 each potatoes cooked mashed
1 x schmaltz (chicken fat)
1 x salt
1 x black pepper lots of pepper
1/2 pound beef liver broiled, choppd
3 each chicken livers broiled, chopped
1/2 pound beef sauteed
1/2 cup potatoes mashed
1 each eggs
1 each onions and browned
1 tablespoon vegetable oil
1/2 teaspoon salt

1
Sift flour, baking powder, and salt into a bowl.
2
Beat egg, oil, and water and add to the flour mixture.
3
Knead lightly until dough is soft; it will be slightly oily but not sticky.
4
Cover and set in a warm place for 1 hour.
5
Make filling.
6
For either filing, combine all ingredients and mix well.
7
Divide dough in half and roll as thin as possible into a rectangle.
8
Spread the filling on long side of the dough and roll like a jelly roll.
9
CUt into 1-in.
10
slices.
11
Pull ends of the dough over the filling and tuck into the knish to form small cakes.
12
Place on a well-greased baking sheet.
13
Bake in a 375 degree F oven until brown.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups flour, all-purpose, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 each eggs, and more.

Yes, Jewish Potato Knish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jewish Potato Knish

How did you like this recipe?

Frequently Asked Questions