Ingredients with Measurements:
- 1 cup kasha (buckwheat groats)
- 2 cups water
- 1/2 cup chopped onion
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups mashed potatoes
- 1 package puff pastry dough
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the kasha in a fine mesh strainer and place it in a medium saucepan with the water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, until the water is absorbed and the kasha is tender.
3. In a skillet, sauté the onion in the vegetable oil until softened and lightly browned. Add the cooked kasha, salt, black pepper, and garlic powder. Stir to combine and cook for 2-3 minutes.
4. In a separate bowl, mix the mashed potatoes with the kasha mixture until well combined.
5. On a lightly floured surface, roll out the puff pastry dough to about 1/8 inch thickness. Cut the dough into 4-inch squares.
6. Place a spoonful of the kasha-potato mixture in the center of each square. Fold the corners of the dough over the filling to form a knish shape. Pinch the edges to seal.
7. Place the knishes on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
8. Bake for 20-25 minutes, until the knishes are golden brown and puffed.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 knishes
Nutritional information:
Calories: 240
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 270mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of kasha, you can use quinoa or bulgur wheat.
- Instead of mashed potatoes, you can use sweet potatoes or butternut squash.
- Instead of puff pastry dough, you can use phyllo dough or pie crust.
Variations:
- Add chopped mushrooms to the kasha mixture for extra flavor.
- Use different spices, such as cumin or paprika, to season the kasha mixture.
- Add grated cheese to the kasha-potato mixture for a cheesy knish.
Tips and tricks:
- Make sure the kasha is fully cooked and tender before adding it to the potato mixture.
- Don't overfill the knishes, or they may burst open during baking.
- Brushing the knishes with beaten egg helps them to brown and become crispy.
Storage instructions:
Store leftover knishes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat knishes, place them in a preheated 350°F (175°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the knishes on a platter and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Serve kasha knishes with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the knishes burst open during baking, try sealing the edges more tightly or using less filling.
- If the knishes are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to cook the kasha and potatoes to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Knishes are a traditional Jewish pastry that originated in Eastern Europe. They are typically filled with mashed potatoes, kasha, or cheese.
Flavor profiles:
Kasha knishes have a savory, slightly nutty flavor from the buckwheat groats, with a creamy texture from the mashed potatoes.
Serving suggestions:
Serve kasha knishes as an appetizer or side dish for a holiday meal or special occasion.
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Region: Eastern European