Potato-Kasha Knishes

Name: Potato-Kasha Knishes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons apple cider vinegar; 237 milliliters whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans); 355 milliliters all-purpose flour, plus more for dusting; 1 clove garlic, smashed; 6 servings Kosher salt; 3 Tbsps extra-virgin olive oil, plus more for brushing; 4 Tbsps extra-virgin olive oil; 680 grams Spanish onions, diced; 6 servings Freshly ground pepper; 680 grams russet potatoes, peeled and quartered; 59 milliliters cold seltzer; 6 servings Spicy mustard, for serving

Need a vegan side dish? Potato-Kasha Knishes could be a great recipe to try. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 398 calories, 7g of protein, and 17g of fat. If you have pepper, spicy mustard, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Start with our step-by-step knish how-to.

Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.

Ingredients you will need

Olive Oil

All Purpose Flour

Equipment you will use

Food Processor

Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.

Ingredients you will need

Sparkling Water

Vinegar

Dough

Salt

Wrap

Equipment you will use

Measuring Cup

Plastic Wrap

Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain and coarsely mash in a large bowl.

Equipment you will use

Bowl

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.

Ingredients you will need

Garlic

Onion

Salt

Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes.

Ingredients you will need

Olive Oil

Kasha

Equipment you will use

Sauce Pan

Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes.

Ingredients you will need

Salt And Pepper

Potato

Water

Salt

Equipment you will use

Bowl

Add the onions and mash.

Ingredients you will need

Onion

Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Baking Sheet