Ratner's Knishes
Source of Recipe
The World-Famous Ratner's Meatless Cookbook
* Exported from MasterCook *
Ratner's Knishes
Recipe By : Posted by Sandra Capps, Prodigy Food Board, 10/24/95
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup egg whites -- (about 2)
2 tablespoons oil
1/4 teaspoon salt
3/4 cup water
3 cups all-purpose flour
oil
Vegetable Filling and/or
Potato Filling
1 egg beaten -- for wash
***VEGETABLE FILLING***
1/4 cup oil
1 1/2 cups onion -- chopped
1 garlic clove -- chopped
1 carrot -- diced
1 cup celery
2 cups mushrooms -- chopped
1/2 cup green pepper -- chopped
1 cup rice -- cooked
1 cup kasha -- cooked
1 egg
salt & freshly ground pepper
***POTATO FILLING***
1/4 cup butter
3 cups onion -- chopped
4 cups Idaho potatoes -- mashed
salt
freshly ground pepper
Combine first 5 ingredients and beat with an electric mixer until smooth. Pour a thin layer of oil over dough. Let stand at room temp for 1 hour.
Prepare filling as directed. Preheat oven to 350 degrees.
On a heavily floured board, knead dough until smooth & elastic. Roll out to a 1/8 inch thickness, shaping into a 14 X 24 inch oblong. Brush dough with oil.
Spoon Potato Filling along one 24-inch edge of the dough.
Spoon Vegetable filling along the other 24-inch edge.
Roll the dough over the filling and continue rolling towards the center. Then roll the other side towards the center in the same way. Separate the 2 rolls by cutting down the center. Cut each long roll into 2 pieces.
Place all 4 pieces on a heavily greased cookie sheet. Brush with oil and bake for 35-40 minutes, or until golden brown.
Remove from oven and brush with egg wash. Return to oven and bake 10 minutes longer. Cut into 1 1/2 inch pieces and serve warm.
NOTE: After, cooling, knishes may be sliced, wrapped and frozen (up to 1 year) and used when desired. Yield: Four 12 inch lengths
VEGETABLE FILLING: In a 10 inch skillet heat the oil. Add onion, garlic, carrot, celery, mushrooms and green pepper and saute for 10 minutes or until veggies are tender. Stir in rice, kasha and egg. Season to taste with salt and pepper.
Use as filling for Knishes. Yield: 3 1/2 cups filling (enough for two 2 inch knishes
POTATO FILLING: In a skillet heat butter and saute onion until golden brown. Stir in mashed potato, salt & pepper to taste. Cool. Use as filling for pirogen or knishes. Yield: Filling for 50 small pirogen or two 12 inch knishes
Source: "The World-Famous Ratner's Meatless Cookbook"
Cuisine:
"Jewish"
Source:
"The World-Famous Ratner's Meatless Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"4 knishes"
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