Web1 cup warm water 1 teaspoon salt 4 cups all-purpose flour 2 egg yolks 2 tablespoons milk Directions Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce …
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WebBeing out of town this past weekend, although very fun and much needed, prevented me from doing any weekend cooking/baking. So I am pleased to present to you Miriam, from …
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Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture. Bake in the preheated oven until golden brown, 35 to 45 minutes.
Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown. Don't drain. Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste.
As long as you make the dough as directed, and your potato filling amount is in the ballpark of what's called for, you'll come out with a knish at the end. Don't be nervous about rolling your dough too thin, it is very elastic, and doesn't rip easily. I found steaming the potatoes resulted in a lighter, fluffier filling.
Since potatoes are a big no no on keto I had to find an alternative. These homemade low carb chips are amazing. Switch out high carb potatoes with radish to make delicious chips. These keto chips are so good you will be making them over and over again. They are great as keto snacks and perfect on the go snacks.