Mile End's Knishes

Name: Mile End's Knishes
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 177 milliliters Schmaltz, at room temperature, or canola oil; 1 celery root, peeled, trimmed, and roughly chopped; 1 large additional large egg, beaten, for the egg wash; 8 larges eggs, beaten; 1 liters all-purpose flour (reduce flour to 5 cups if using canola oil); 2 fresh bay leaves; 2 teaspoons Diamond Crystal kosher salt; 12 servings Diamond Crystal kosher salt and freshly ground black pepper; 2 parsnips, peeled and roughly chopped; 12 servings Poppy seeds, sesame seeds, caraway seeds, or other toppings; 907 grams russet potatoes (about 4 potatoes), scrubbed clean; 12 servings Spicy brown mustard, such as Guldens, for serving; 2 mediums white onions, roughly chopped; 680 grams yukon gold potatoes (6 to 8 potatoes), scrubbed clean

Mile End's Knishes is a dairy free and vegetarian main course. This recipe serves 12. One serving contains 556 calories, 16g of protein, and 22g of fat. Head to the store and pick up baking powder, flour, celery root, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Make the Filling: Preheat the oven to 375 degrees.

Equipment you will use

Oven

Bake the russet and Yukon gold potatoes on a 10- by 15-inch baking sheet until a small knife meets no resistance when piercing the center of the potatoes, 60 to 90 minutes. Set the potatoes aside to cool.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Oven

Knife

Meanwhile, place the parsnips, celery root, and onions in a food processor and pulse them until finely chopped.

Ingredients you will need

Celeriac

Parsnip

Onion

Equipment you will use

Food Processor

Heat the schmaltz or oil in a large saute pan over medium heat, add the chopped vegetables and the bay leaves, and season with salt and pepper to taste. Cover and cook for about 15 minutes, stirring frequently, until the vegetables are completely tender, then uncover and cook for another 10 minutes to let the liquid evaporate.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vegetable

Schmaltz

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; discard the bay leaves.

Ingredients you will need

Bay Leaves

When the potatoes are cool enough to handle, peel them and pass them through a ricer into the sauteed vegetable mixture.

Ingredients you will need

Vegetable

Potato

Equipment you will use

Potato Ricer

Add the eggs and season with more salt and pepper; stir with a wooden spoon until the ingredients are thoroughly mixed together.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Wooden Spoon

Let cool before forming the knishes.

Place 8 beaten eggs and the schmaltz or oil in the bowl of a stand mixer fitted with the paddle attachment.

Ingredients you will need

Schmaltz

Egg

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Combine the flour, baking powder, and salt in a large bowl and add the mixture to the bowl of the stand mixer.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Stand Mixer

Bowl

Mix on low speed until the dry ingredients are mostly incorporated. Increase the speed to medium and mix until the dough has a smooth, consistent texture, about 1 minute more.

Ingredients you will need

Dough

Wrap the dough loosely in plastic wrap and flatten it into a disk. Refrigerate for at least 1 hour or as long as overnight. (The dough can also be frozen for up to 3 weeks; thaw it in the refrigerator overnight before proceeding.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll and Trim the Dough: Portion the dough approximately into thirds. Flatten one third with a rolling pin or the palm of your hand to approximately 1/4 inch thick. Pass it through a pasta machine at the widest setting. Fold the dough in half, if necessary, and pass it through the rollers 1 or 2 more times until the results yield a piece that is close to the width of the machine (about 6 inches).

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Rolling Pin

Adding flour as necessary to prevent sticking, continue to pass the dough through the machine, making the setting more narrow with each pass until you achieve a piece that is approximately 1/16 inch thick.

Ingredients you will need

Dough

All Purpose Flour

Place the dough on a floured surface and cut it into squares. Reserve the trimmings and incorporate into the next piece of dough to be rolled. Repeat with the other two-thirds of the dough.

Ingredients you will need

Dough

Stuff and

Bake the Knishes: Preheat the oven to 375 degrees. Lightly oil a 10- by 15-inch baking sheet. Distribute about 1 cup of the filling evenly along one edge of a trimmed dough piece.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Roll the dough around the filling to make a cylinder, using a spatula to help lift the bottom of the dough from the work surface where the dough is sticking.

Ingredients you will need

Dough

Roll

Equipment you will use

Spatula