INGREDIENTS
- For the mass:
- – ½ g of 0000 flour.
- – 1 egg.
- – 1 glass of heat water.
- – ¾ glass of oil.
- – Salt to style.
- – A splash of vinegar.
- For the filling:
- – 2 kg of baked potatoes.
- – 2 kg of onion minimize into brunoise and caramelized.
- – Yolk.
- – Sal.
- – 2 hen broth cubes.
- – Pepper.
POTATO KNISHES, an Japanese European meals highly regarded amongst Jewish communities. Full of potatoes, onions and egg yolk. It comes out scrumptious! Right here is the complete recipe
PROCEDURE:
FOR THE DOUGH: (Vinegar and egg serve to make it tremendous lactic and crunchy)
1. Sift the flour right into a bowl and regularly add all of the components. You possibly can put the salt within the water, or instantly into the flour.
2. As soon as the components are integrated, proceed mixing. If needed, add flour however little or no. If you see that it’s not sticking to the counter, begin giving it 20 blows: dry blows in opposition to the counter, through which it’ll end coming collectively. the components, if after hitting it sticks, add a little bit flour… till you get 20.
3. When it’s performed, you place it in a starter bag and preserve it within the fridge. It could possibly keep within the fridge from 2 hours to 2 days. The perfect is to make use of it the following day.
4. Prepare dinner in a robust oven, cooking for between 10 and quarter-hour.
FOR THE FILLING:
1. The concept is to realize a flavorful and constant filling. Because of this, we bake the potatoes in order that they’re very dry. Then the flavour is added by the onions, if needed, it’s rectified.
2. I minimize the onions into brunoise and fry them in a wok over low warmth, for nearly 1.30 hours as they caramelize) till on the finish I add salt and pepper and one or two cubes of hen. I clear the pores and skin of the potatoes and bake them within the oven with their pores and skin on.
3. They’re within the oven for 1 hour or 1 and 30 hours till you insert a knife and see that they’re cooked inside.
4. When they’re cooked, I peel them and in a pot, I add one or two egg yolks, mash them with a potato masher, add the onions, combine properly and modify the salt and pepper.
5. Stretch the dough properly and make a sort of lengthy rectangle.
6. On the underside fringe of the dough you place a chorizo filling alongside the rectangle, fold the dough wrapping the chorizo and stretch it a little bit above the chorizo, add oil after which flour. And also you give it a second spin.
7. You repeat the oil and flour and provides the dough a 3rd flip.
8. Reduce the surplus dough and organize the chorizo on the counter. With each palms of your hand, you mark every knishe (the “chorizo” house that can occupy you, you narrow one, seize the information together with your thumb and center fingers, flip it like a sweet, be a part of your thumb and center fingers, and also you place it on the baking sheet.
