Coney Island Knishes
You can buy key lime juice in many grocery stores around the united states.
Recipe Summary Coney Island Knishes
One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.Ingredients | Island House Lime Juice2 ¾ cups all-purpose flour, or more as needed1 teaspoon kosher salt1 teaspoon baking powder1 large egg, beaten1 teaspoon white vinegar½ cup canola oil½ cup warm water2 ½ pounds russet potatoes, peeled and quartered8 ounces corned beef1 cup finely chopped cooked cabbage½ cup butter, melted2 cups diced yellow onion2 teaspoons kosher saltsalt and ground black pepper to taste1 pinch cayenne pepper, or to taste1 egg2 teaspoons water, or as needed1 tablespoon olive oil, or as neededDirectionsWhisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.Chop corned beef and cabbage into fine pieces.Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.Substitute 1/2 teaspoon fine salt for the kosher salt and lemon juice for the vinegar if needed.I think the baked version is the easiest, but if you feel so inclined, these can also be deep-fried, or pan-fried.You may end up with extra filling.Info | Island House Lime Juiceprep: 30 mins cook: 1 hr 15 mins additional: 1 hr 15 mins total: 3 hrs Servings: 16 Yield: 16 knishes
TAG : Coney Island KnishesSide Dish, Potato Side Dish Recipes,
