Joe's Kentucky Knishes

10/30/09

Joe's Kentucky Knishes

Filed under: Blog, How to Make Knishes— by joe @ 02:43:35 pm Permalink

As I've been saying, I don't make "authentic" knishes most of the time (I think I've cast reasonable doubt as to whether such a thing even exists). My little ones turn their noses up at traditional pocket pie crusts. I don't know if it's the color, the texture or what. Who can fathom the depths of a toddler's tastes? However they love brioche. And while brioche isn't as easy as a simple stir-and-roll pie dough, it tastes a lot better. It's also a very handy thing to have in your baking repertoire. There's a tutorial for it under Pastry Components.

Begin by generously flouring a pastry board.

Apply a lump of brioche dough, straight from the fridge (about half of your standard recipe)...

...and rolling it out very thin, about 1/8 inch

Apply a round cutter to the dough. Here I'm using a 3 5/8" ring, but you can go bigger if you like a bigger knish.

Apply a heaping tablespoon of your choice of filling. To go traditional, combine about two cups of cooked red potato with half a cup of finely chopped caramelized onions. Salt and pepper to taste. (Take it uptown by stirring in a couple of ounces of goat cheese.)

If meat is your thing, you can go that way, too. Sauté one small chopped yellow onion in a tablespoon of butter. Add half a pound of ground beef, lamb or — steady purists — pork. When the meat is fully cooked, drain off the fat. Lastly, add about a cup of diced potato that you've sautéed in butter until browned. Cool.

As I mentioned previously, my girls love country ham and cheese, which I guess makes this a true Kentucky knish.

However you decide fill them, apply another circle of dough to the top.

Press the edges down lightly to get the air out.

You can skip this next step if you like, though I find it useful for keeping the filling from spreading and/or leaking. Take a circle cutter just big enough to encircle the dough, turn it so the lip is facing down...

..and lightly press to seal the filling in.

Fold the edges in and press to crimp. I don't worry about form too much...

...because I flip them when I put them on the baking sheet. This gives me a smooth top without a seam.

Proof these for half an hour while you preheat your oven to 350. Apply egg wash and bake for 25-30 minutes until golden.

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