Homemade Knish- Jeni Gough

Homemade Knish Jeni Gough

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Knish

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Hi friends welcome back to my kitchen where everything is scratch made and home preserved I’m Jenny if you’re new here welcome today I am going to be making up some canis and I thought I’d bring you along with me one of my favorite things and I’m going to also

Show you how I make a smaller appetizer style so more traditional way and a smaller appetizer style and tell you how to change it up anyway friends pull a chair up to my counter and let’s get started okay the second time I have tried to film this for you I forgot to

Hit record this time totally my fault this is the dough for the Kesh in here I have two and 1/2 cups of allpurpose flour I have a teaspoon of salt a teaspoon of baking powder one egg a teaspoon of apple cider vinegar I I have a half a cup of oil I’m

Sorry 1/4 cup of oil and a/4 cup of bacon fat in here and now I’m just bringing it together into a dough and then I’m going to let my machine knead it on low for 5 minutes okay my five minutes is up I’m going to go ahead and stop

This this is a super easy dough you just it’s impossible to mess this dough up okay leave that there 20 minutes we don’t have to let it rise it’s not going to rise we’re going to cover it we’re going to let it sit there 20 minutes

While we make our fidling okay in this pan I’ve got about 3 lbs of potatoes it really takes closer to 2 lbs for this recipe but that was the end of the bag and I figure I will just use them up I am also putting in a medium onion

You can do medium large depends on how much you like onion I guess you want to put just enough water to cover the potatoes the onions if they stick out a little bit that’s fine cuz they’ll steam I’m going to start this but I’m also going to add salt and beef

Bullion I’m sorry chicken bullion so I’m going to salt that up so that was probably a teaspoon and a half of salt I’m going to add chicken bullion to this a good teaspoon a good rounded teaspoon because the chicken is going to add a lot of good

Flavor I’m going to cook those until they’re fork tender okay my potatoes are done I drained 3/4 of the liquid off and I kept it in a cup because that’s what I’m going to use to mash my potatoes with I will not be using any any cream

In this potato recipe I am going to put some black pepper in about a half a teaspoon and about a half a teaspoon of salt since I drained the liquid off half teaspoon of onion powder I am going to put some butter in here about 4 tspoons

Of butter and this is not traditional but I like it I’m going to put in a couple tablespoons of olive oil o I just think it tastes good with the broth and the onions and I’m going to smash these you can leave them as lumpy as you

Want mash them as smooth as you want I’m going to leave it like that so there’s still some lumps because that’s how I like them I’m going to taste it for salt the salt is perfect cooked with the onion and the broth it is excellent flavor if you need

To thin them out a little bit more you can use your reserved cooking liquid okay so I’ve got a surface flour okay so I’m going to do half of these regular and then the other half I’m going to do smaller for appetizer style whoever heard of an app appetizer Style KES

Well I don’t know but I’ll tell you what they’re delicious I made these mini Kesh for Super Bowl one year I had leftovers of everything but the KES you’re going to need flour cu the dough is sticky you want to just kind of roll it out as

Thin as you can maybe the size of your board I’m going to try to do it about the size of the white part of my cutting board we’ll see so half inch quarter inch thick if you can if not don’t worry about it it will still be delicious

Okay so once you’ve got it rolled out you just get your potato my potato is actually still kind of H hotter than I like it when I’m putting it in the dough and I’ve got my pans ready lined with my um silicone baking sheet and then now you just kind of roll this

Up bench scraper about two I I usually cut these about two and a half Inches and then you pick them up you squeeze one side shut put it in a roll put on your so whatever side seems to be sealing you just pick whatever side looks like it’s sealing better after the cut I can’t feel my potato so hot

I put a rug next to the stove for me you know with cushion standing and the canning and stuff I trip over it every time I walk over there some people completely encase their canish and that’s okay too I like it with the top open that’s how just how I’ve always made

It you can seal up all the sides and leave it in the little square I have seen that actually that’s how you get it when you go to the Jewish Delian Scottdale New York Bagels and the alleys I love that place but their Kish isn’t my favorite thatly

Enough and this this pastry around the potato is so good you’re going to love this okay now that is the regular KES I’m just going to use half of this I’m going to put half I’m going to leave half of that and freeze it it’s a

Little tin piece of Kish dough but then I can make myself a fresh Kish when I want to all right from breakfast this morning I saved out two pieces of bacon so to my potatoes I’m going to crumble this bacon in you can put green

Onions to mine though I’m going to add a little bit of chopped raw onion because it’s my husband’s favorite and mine that’s just white onion this is just some extra sharp cheddar that I grated up for dinner last night that’s what’s left trying to use up all my leftovers

Out of the fridge today I’ve been working on cleaning out the refrigerator my least favorite job of the house okay so now we’ve got bacon and cheddar you could put sausage in here you can put any kind of cheese a little a little bit overboard there

Okay I’m going to move that back over there while I finish rolling this out okay we’re going to call that good we’re going to put the line of our filling in now traditional KES is just the first one I showed you I don’t I don’t even

Put any cream in the potatoes for that just butter salt and pepper and I use chicken broth so this is non-traditional KES so if you go out for KES at a Jewish deli you’re not going to find it with bacon and cheddar in it I’ll cut these a little smaller cuz we want

Minis it’s a little bit harder to steal the smaller one just do the best you can if it leaks out of the bottom with the cheese it’ll form like a crust underneath when I mash the potatoes of course I leave a few lumps so sometimes you get like a

Big and keep in mind you’re not going to get perfect circles I mean you can it’s just for us so worried about it but I’m gonna go ahead and crack my egg into it by the way my oven is preheated to 350° here are my

KES I am going to take my egg wash and I’m going to egg wash the whole thing even the top where the potato is and then before you get them into the oven you can sprinkle them with a little bit of coarse salt which I like to do

Because that salty pop especially with potato this is pretzel salt you can oser salt I love pretzel salt any chance I get to use it on a bread okay into the oven 350° for about 30 to 45 minutes keep an eye on your oven usually mine Cooks

About 35ish minutes for the big ones and these aren’t really that big and then the mini ones will be closer to 25 30 minutes you can mix a little bit of um spicy mayo or I’m sorry spicy mustard like a riny spicy mustard with a Mayo

For dip for these or you could just do the mustard whatever mustard you like almost any mustard works good the only one I found that I didn’t like with with it was the sweet mustard okay the smaller Kish are out of the oven some of them are a little bit

Bigger and then some of them are perfect oo they’re hot they’re perfect size for appetizers so if you’re making these for a party for appetizers just be careful on kind of the size that you’re making and keep them a little bit smaller okay the regular ones are out of

The oven and cooling off on my cutting board here these little ones are so good with the bacon I do like them with the bacon and the cheese but I actually think I prefer them like this with onion gravy anyway friends I’m not going to show you how I make the onion gravy

Today cuz the video isn’t about the gravy it is about The KES if you haven’t had KES before you should make some they’re so delicious especially if you love potatoes anyway friends I will put my recipe card in the description box below for you oh you know what I will let Mr

Goof give you a taste T Test I’ll stand up a little bit but absolutely delicious okay is there some with meat M that’s good baby thank you mhm so KES is definitely with for lunch the pastry around the outside is so yummy my mom will be stopping by to pick hers

Up soon cuz she’s bringing my granddaughter home and she’s super excited about it this is her favorite thing my mom’s a vegetarian so this is a perfect main dish for her the big ones yeah no doubt mhm it’s perfect mhm May that’s delicious babe thank you I’m

Guess you doesn’t remember when I made these for Super Bowl last but I didn’t have even one left okay I absolutely love KES if it’s on the menu I’m ordering it if I’m there anyway friends I do hope you give these a try if you enjoyed the video and I

Hope you did please give it a thumbs up if you haven’t subscribed yet and you like videos like these please consider subscribing you can find me on Instagram at Jenny golf 18 I’m also on Facebook and you can visit my blog at Jenny golf.com for all of my recipes including

These thank you so much for watching I will see you in the next video there you go