Introduction: Bite Size Delish Knish

Picture of Bite Size Delish Knish

I love when my mom makes knishes but they take so long. My mom and I brainstormed for a while and created the bite size knish. In this recipe the dough is just puff pastry from the store which took hours off of the recipe. This is the first time I have tried this recipe and the results were great!

Step 1: Ingredients

Picture of Ingredients

Ingredients:
6 yukon gold potatoes boiled
2 onions
2 1/2 cups canola oil
Finely Chopped Onions

Materials:
Hand Mixer
sauce pot

Sorry that the photo is sideways. :(

Step 2: Saute the Onions

Picture of Saute the Onions

Pour all of the canola oil into the saucepan and then dump in the onions. Put the heat on medium to medium low. Let it stay in the canola oil for about an hour or until soft. After an hour, turn off the heat and strain the onion but keep the oil after straining. 

Step 3: Mashing the Potatoes

Picture of Mashing the Potatoes

Take your boiled potatoes and turn them into mashed potatoes by using the hand mixer. These should have a much thinner consistency than normal mashed potatoes and should be smooth with only small chunks of potatoes. Next, take about 2/3 of the onions and mix them into the potatoes. The oil that the onions were sauteed in should also be added to the mashed potatoes.

Step 4: Finishing

Picture of Finishing

Preheat the oven to 400 degrees. Cut each sheet of the puff pastry dough into 16 squares. Then take a spoonful of mashed potatoes and place in the middle of the pastry dough. Top the knishes with desired amount of extra onions. Bake for 12-15 minutes or until the puff pastry is a light shade of gold. Let cool for a few minutes and serve.

Comments

MsJan (author)2012-08-04

Looks Yummy

rrkrose (author)MsJan2012-08-05

Thank you!

jessyratfink (author)2012-04-02

Oh, yum! I love knishes. These are perfect. :)

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Bio: I am a 17 year old vegetarian and I love animals. I enjoy cooking, photography, singing, reading, playing the cello, the piano and fencing. I ... More »
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