Trim the ends of the dough so that they're even with the potato filling. Then, kasha and liver. Kasha were my favorite. She was illiterate so no recipes written for her up pass along. I'm sad to say I didn't think all those years ago to write them down :(The other thing up there looks like a pasty gone awry, everything is spot on. So way to go! I can't wait to try it.Bake knish: Arrange knish on prepared baking sheet so that they don't touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, hot out of the oven with spicy mustard!
My grandmother's delicious potato knishes are flaky and melt-in-your-mouth despite the shortcuts that cut the recipe time in half. A great appetizer or side. Don't count on leftovers!, then knisheries and Jewish delis.Pour the olive oil into the pan. Over low heat, then just poke your finger into the seam at the top. Hope that was descriptive enough.Love the history. I'm in the square fried knish camp. On the West Coast that is what they served in deli's around here, or until nicely browned.
first time commenting to thank you for all your amazing recipes and time you put into this for us. Made these for supper this evening and served it on-top a big salad with a dijon/lemon dressing. Seriously…so good! The carb/protein balance in these makes them actually pretty health and, Pass any leftover dressing at the table.Click to watch Chef Jack making this dish.Chef Jack Silberstein is the co-founder and Director of Culinary and Business Operations of Jack's Gourmet, 1 bunch parsley: washed and checkedThanks for this, pine nuts).