Savory Potato Knishes with Caramelized Onions
Transport your taste buds with these delectable Savory Potato Knishes, a delightful twist on a classic recipe that combines flaky biscuit layers with a creamy, seasoned potato filling. Rooted in tradition, these knishes are elevated by the sweet richness of caramelized onions, making them a crowd-pleasing appetizer or snack for any occasion. Perfectly bite-sized and easy to prepare, you'll find these knishes are a fantastic option for parties, holiday gatherings, or even a simple family dinner. Best of all, they can be prepared in advance and frozen, allowing you to enjoy homemade comfort food whenever you desire!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
large onions
2 (diced)
schmaltz or vegetable oil
3-4 tablespoons
instant potato flakes
1 cup
salt
1 teaspoon
black pepper
1/8 teaspoon (ground)
boiling water
2 cups
eggs
2 (beaten)
Pillsbury Golden Layers refrigerated flaky original biscuits
2 (10 ounce) packages
Instructions
1
Heat a skillet over medium heat. Add the schmaltz or vegetable oil and sauté the diced onions until they are golden brown and caramelized, about 10-15 minutes. Remove from heat and let cool slightly.
2
In a large mixing bowl, combine the instant potato flakes, salt, black pepper, and boiling water. Stir until fully combined and let it sit for a few minutes to thicken.
3
Incorporate the caramelized onions and beaten eggs into the potato mixture, stirring until the filling has a smooth, cohesive texture similar to stiff mashed potatoes.
4
Preheat your oven to 400°F (200°C) and prepare a cookie sheet by spraying it with non-stick cooking spray, such as Pam.
5
Open the packages of Pillsbury Golden Layers refrigerated flaky original biscuits and separate them into their individual layers.
6
Take one biscuit layer and place 1/2 teaspoon of the potato filling in the center. Carefully fold the edges of the biscuit over the filling, pinching to seal. Alternatively, you can roll it up, bringing the edges into the center.
7
Place the filled knishes seam-side down on the prepared cookie sheet. Repeat with the remaining biscuits and filling.
8
Bake the knishes for 15-20 minutes, or until they are golden brown and puffed. Let them cool slightly before serving.
9
For prep ahead, you can freeze the unbaked knishes. Simply place them on a cookie sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Potato Knishes?
Savory Potato Knishes are a flaky pastry snack filled with a seasoned mixture of mashed potatoes and sweet caramelized onions, often served as an appetizer.
What ingredients do I need for the potato filling?
The filling consists of instant potato flakes, salt, ground black pepper, boiling water, caramelized onions, and beaten eggs.
How long does it take to caramelize the onions?
Diced onions should be sautéed over medium heat for about 10-15 minutes until they are golden brown and caramelized.
What type of fat should I use to sauté the onions?
You can use either schmaltz (rendered chicken fat) for traditional flavor or vegetable oil.
How do I prepare the instant potato base?
In a large mixing bowl, combine 1 cup of instant potato flakes, 1 teaspoon of salt, and 1/8 teaspoon of black pepper with 2 cups of boiling water. Let it sit to thicken.
What texture should the potato filling have?
The filling should have a smooth, cohesive texture similar to stiff mashed potatoes.
What is the recommended oven temperature for baking knishes?
Preheat your oven to 400°F (200°C) before baking.
Which type of biscuit dough is used in this recipe?
The recipe uses two 10-ounce packages of Pillsbury Golden Layers refrigerated flaky original biscuits.
How do I prepare the biscuit dough for filling?
Open the biscuit packages and separate each individual biscuit into its multiple thin layers.
How much filling should I put in each knish?
Place approximately 1/2 teaspoon of the potato filling in the center of each biscuit layer.
What is the best way to seal the knishes?
You can carefully fold the edges of the biscuit over the filling and pinch to seal, or roll it up by bringing the edges into the center.
How should the knishes be placed on the baking sheet?
Place the filled knishes seam-side down on a cookie sheet prepared with non-stick cooking spray.
How long do the knishes need to bake?
Bake the knishes for 15-20 minutes, or until they are puffed and golden brown.
Can I make these knishes ahead of time?
Yes, you can prepare the knishes and freeze them unbaked to enjoy later.
How do I freeze unbaked knishes?
Place them on a cookie sheet and freeze until solid, then transfer the frozen knishes to a freezer-safe bag.
How do I bake knishes from frozen?
Bake them directly from the freezer, adding a few extra minutes to the standard 15-20 minute baking time.
Are these potato knishes vegetarian?
They are vegetarian if you use vegetable oil instead of schmaltz to sauté the onions.
Should I let the caramelized onions cool before adding them to the potatoes?
Yes, let the onions cool slightly before incorporating them into the potato and egg mixture.
Can I use real potatoes instead of flakes?
While this specific recipe uses instant flakes for convenience, you can substitute with thick, well-seasoned mashed potatoes.
What occasions are these knishes good for?
They are perfect for parties, holiday gatherings, family dinners, or as a simple snack.
Do I need to grease the cookie sheet?
Yes, it is recommended to spray the cookie sheet with a non-stick cooking spray like Pam.
How many onions are needed for this recipe?
This recipe requires 2 large onions, diced.
How many eggs are in the potato filling?
The filling uses 2 beaten eggs to help bind the potato mixture.
Can children help make these?
Yes, children can help separate the biscuit layers and place the small amounts of filling in the center.
What provides the flakiness in the crust?
The flakiness comes from using Pillsbury Golden Layers biscuits, which are designed to separate into many thin layers.
Is it better to serve them hot or cold?
They are best served warm, shortly after cooling slightly from the oven.
How much boiling water is used?
The recipe calls for exactly 2 cups of boiling water to rehydrate the potato flakes.
How much salt and pepper is used?
The seasoning includes 1 teaspoon of salt and 1/8 teaspoon of ground black pepper.
Can I double the recipe?
Yes, this recipe is easily scalable if you are cooking for a larger crowd.
What is the key to a golden brown crust?
Ensure the oven is fully preheated to 400°F and bake until the biscuit dough is visibly puffed and browned.