The Dish with Anita: Potato turnip knishes - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Potato turnip knishes

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SAN DIEGO (CBS 8) - This is one of my all time favorite comfort foods, just in time for fall. Enjoy!

Pastry Ingredients:

2 c all purpose flour

1 tsp salt

2 tsp baking powder

4 tbsp butter or Crisco

3/4 cup lukewarm water

Instructions:

Sift dry ingredients together into a bowl. Add the butter or Crisco and crumble it with your fingers until the texture is like coarse breadcrumbs. Add the lukewarm water gradually and make a ball of the dough. It may feel a bit tacky at first. Knead the dough for about 2 minutes only (over-kneading will make the pastry tough). The dough will be very soft and light when handled. Refrigerate the dough while you assemble the filling.

Potato Turnip filling:

2 medium potatoes

1 large turnip

1 large onion, diced small

2 cloves garlic smashed or minced

1 tbsp each- olive oil, butter

2 tsp sea or kosher salt, divided

1/2 tsp fresh ground black pepper

1/4 tsp fresh ground nutmeg

1/2 tsp sugar (optional)

1 tsp each-onion and garlic powder, optional

1 egg, lightly beaten

Instructions:

Scrub and peel potatoes and turnips dice into small uniform cubes. Place in a pot and cover potatoes and turnips with cold water. Add one teaspoon of sea/kosher salt, bring to a boil and cook just until potatoes and turnips are fork-tender (about 15 minutes). Remove from heat and pour into a strainer to drain. Return to pot and mash with a potato masher until smooth. Set aside.

Place olive oil and butter in a non-stick skillet and heat to medium high. Once the butter has melted add onion, garlic, remaining salt, black pepper, nutmeg, sugar, onion and garlic powder and sauté until onions have caramelized. Remove from heat and combine with mashed potato mixture and the lightly beaten egg.

To assemble the knishes:

Preheat oven to 350F.

On a floured surface, roll out the dough to a rectangle measuring 15 inches in length by 10 inches in width. Place the filling along the length of the dough from end to end about 2 1/2 inches up from the start of the dough. (Make sure to leave this edge free). Smooth out the filling with a water-moistened spatula or moistened fingers. The filling should be about two inches wide; don't worry about how high it measures.

Take the bottom of the dough and pull it over the filling along the length. Roll the whole thing until you get to the end and place it seam-side down. Mark off 1 1/2-inch sections and with a moistened sharp knife and cut the marked sections.

Place the knishes on a parchment-covered baking sheet flat-side down. Leave about 1 1/2 to 2 inches between each knish. Gently pull up the edges of the dough at the top of the knish just a bit, very gently and squeeze it together so that it meets at the center. Then push it down into the filling just a bit. If the filling pushes out a bit in the center of the pastry, that is perfectly fine. Just push it in the center a little bit sticking out is normal. Don't worry about the bottoms of the knish while baking; the potato mixture will form a crust on the bottom so that it all holds together so it will not fall out of the dough. Brush the knishes with one beaten egg or egg wash alternative and bake for 35 minutes or until nice and golden brown. Serve hot or warm.

Cooking Tips:

For a vegan version:

*A vegan egg wash made of a mixture of water and cornstarch: 1 1/2 T cornstarch per cup of cold water. You can also use a non-dairy creamer in place of milk or cream.

*Omit egg and butter for vegan version.

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