New York Knishes
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2013 Cook of the Year Dan Rich pays homage to the Super Bowl host city with his beef- and potato-filled New York Knishes.
John Starks | Staff Photographer
8 small to medium Yukon Gold potatoes
¼ cup vegetable oil
1 large onion chopped and sauteed
¼ pound ground beef
2 tablespoons salt
¼ teaspoon black pepper
Ground nutmeg, to taste
1 teaspoon garlic, minced
1 egg beaten with a bit of water for an egg wash
½ cup oil
3½ cups all-purpose flour
Cube potatoes and boil in salted water until tender, about 20 minutes. Drain and let cool slightly. Transfer to a bowl and mash until a few odd lumps remain.
While potatoes cook, make the dough: Add eggs and oil to the work bowl of a stand mixer fitted with the paddle attachment; mix until smooth. Add flour until it is incorporated. Dough will go from creamy to kind of stiff. Remove, place in wrap and refrigerate for at least 30 minutes.
For the stuffing: Heat oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent.
Add onions to the mashed potatoes along with the salt, pepper, nutmeg and ground beef. Stir mixture together (or use your hands) until well combined.
To assemble: Heat oven to 375 degrees. Grease a cookie sheet.
Roll the dough out on a floured smooth surface to about ¼-inch thickness. Using a six-inch bowl, cut circles out of the dough. Place about 3 tablespoons of the mashed potato mixture into the center of each round of dough. Fold the dough back to the center, pinching it together and making a little pocket that holds the filing. Place each knish (you'll get about 12) onto the prepared pan; continue to rework the dough until it is gone. Brush the knishes with egg wash and bake about 20 minutes or until they are golden brown.
Dan Rich, 2013 Cook of the Year
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