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Ratner’S Knishes

Ratner's Knishes recipe image
This Middle-Eastern appetizer features Egg whites (about 2, Oil, Salt, Water, All-purpose flour. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 731.9
Dietary: Vegetarian
Description
This Middle-Eastern appetizer features Egg whites (about 2, Oil, Salt, Water, All-purpose flour. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/3 cup Egg whites (about 2)
  • 2 tablespoon Oil
  • 1/4 teaspoon Salt
  • 3/4 cup Water
  • 3 cup All-purpose flour
Directions
  1. 1
    Oil Vegetable Filling and/or Potato Filling 1 Egg beaten; for
  2. 2
    wash VEGETABLE FILLING: 1/4 c Oil 1 1/2 c Onion; chopped 1 Clove garlic; chopped 1 Carrot; diced 1 c Celery 2 c Mushrooms; chopped 1/2 c Green pepper; chopped 1 c Rice; cooked 1 c Kasha; cooked 1 Egg Salt & freshly ground pepper POTATO FILLING 1/4 c Butter 3 c Onion; chopped 4 c Idaho potatoes; mashed Salt & freshly ground pepper 1.
  3. 3
    Combine first 5 ingredients and beat with an electric mixer until smooth.
  4. 4
    Pour a thin layer of oil over dough.
  5. 5
    Let stand at room temp for 1 hour.
  6. 6
    Prepare filling as directed.
  7. 7
    Preheat oven to 350 degrees.
  8. 8
    On a heavily floured board, knead dough until smooth & elastic.
  9. 9
    Roll out to a 1/8 inch thickness, shaping into a 14 X 24 inch oblong.
  10. 10
    Brush dough with oil.
  11. 11
    Spoon Potato Filling along one 24 inch edge of the dough.
  12. 12
    Spoon Vegetable filling along the other 24 inch edge.
  13. 13
    Roll the dough over the filling and continue rolling towards the center.
  14. 14
    Then roll the other side towards the center in the same way.
  15. 15
    Separate the 2 rolls by cutting down the center.
  16. 16
    Cut each long roll into 2 pieces.
  17. 17
    Place all 4 pieces on a heavily greased cookie sheet.
  18. 18
    Brush with oil and bake for 35 - 40 minutes, or until golden brown.
  19. 19
    Remove from oven and brush with egg wash.
  20. 20
    Return to oven and bake 10 minutes longer.
  21. 21
    Cut into 1 1/2 inch pieces and serve warm.
  22. 22
    In a 10 inch skillet heat the oil.
  23. 23
    Add onion, garlic, carrot, celery, mushrooms and green pepper and saute for 10 minutes or until veggies are tender.
  24. 24
    Stir in rice, kasha and egg.
  25. 25
    Season to taste with salt and pepper.
  26. 26
    Use as filling for Knishes.
  27. 27
    POTATO FILLING: 1.
  28. 28
    In a skillet heat butter and saute onion until golden brown.
  29. 29
    Stir in mashed potato, salt & pepper to taste.
  30. 30
    Cool 4.
  31. 31
    Use as filling for pirogen or knishes.
  32. 32
    Phelps.
  33. 33
    or

Nutrition Facts

Servings 3

Amount Per Serving
Calories 731.9kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 1255.5mg53%
Total Carbohydrate 136.9g46%
Dietary Fiber 4.9g20%
Sugars 0.7g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, allpurpose, appetizer, baking, egg, flour, knishes, middle-eastern, oil, ratners, salt, sautéing, title, vegetarian, water, whites
Read it online: https://www.chefs-mate.com/recipe/ratners-knishes/