Pope Knishes: Those who make the bobe in a classic and easy version

Hello dear friends of Paulina Kitchen! We hope they are very well and eager to cook. Today we bring you a recipe that is very popular in Argentina, but its origin is not from this country: potato knishes .

In the vast universe of gastronomic traditions that Argentina has, Jewish food occupies a very important place and these snacks were adopted in many kitchens, almost like empanadas . If they do not know them, if they never tried them or if they never made them homemade, we recommend reading this note from beginning to end.

We are going to tell them everything about homemade knishes , their origin, their variants, a simple way to do them and a recipe for potato knishes , with mass and everything, to do at home and show off with the bobe (grandmother in Idish).

About potato knishes

Potato knishes are very typical stuffed buns in Argentina , since they fuse the inheritance of Jewish gastronomy, product of the community that lives in the country, and local customs.

These are small snacks with a filling of creamy potato puree, wrapped in a tender and golden mass . These delicious delicacies are recognized for their soft texture and the harmonious combination of flavors that unfolds in each bite.

Knishes have a classic way to be done, but they can also be filled with other variants such as cheese knishes, meat or onion , and even homemade dough can be replaced by purchased dough.

Characteristics of potato knishes

1. SUNTAOUS FILLING : The creaminess of potato puree, which is seasoned with abundant pepper becomes the soul of the knishes, offering a comforting sensation in each bite.
2. Crunchy mass : The baked mass provides the ideal contrast for the filling, creating a symphony of textures to the first bite.
3. Versatility : It is very good to incorporate ingredients such as onions, fungi, grated cheese, and herbs, to give it an additional touch of flavor.
4. Perfect to share : their compact size makes them the ideal choice for pecking in meetings, celebrations or simply enjoy everyday.
5. Tradition in each bite: Each bite carries with it centuries of culinary tradition, connecting to different generations with their authenticity.
6. Ideal to do in quantity and freezar : being very surrenders, it is best to take the job of doing a good number to be able to freeze them and always have at hand.

Origin of Jewish empanadas and their denomination

Knishes have their roots in Eastern Europe , where they were a basic food of Jewish cuisine. The term "knish" comes from the yidis and refers to any type of stuffed bite .

As Jewish communities emigrated to Argentina and other countries in the region, they carried with them many Jewish food dishes with potatoes and other ingredients. The classic recipe included potatoes, onion and condiments typical of the region . This empanada adapted to local palates, where variations and other types of mass were also added.

The dough of potato knishes and the version with empanadas tapas

The preparation of the classical mass is a fundamental part of the success of the knishes . The recipe does not have too much mystery. It is a mixture of flour, eggs, water, oil and salt, with which a soft mass is achieved. This mass is finely stretched to guarantee that crunchy texture that characterizes these snacks.

However, with the times that are also preparing potato knishes with empanadas tapas , as a rapid and simple alternative of the classic Jewish empanada. If each lid is stretched a little, they are brush with oil, and then with egg before baking, they are equal to the homemade dough.

When to enjoy knishes in Argentina

Knishes are welcome on any occasion. Currently, they can be found in many restaurants and food places in the step, since the tradition of Jewish food was installed strongly in Argentina, especially in Buenos Aires .

also very common to find a Knishes tray in community celebrations such as the Mitzvah Bar, the Jewish New Year, known as Rosh Hashana and other types of family gatherings and birthdays . These versatile snacks adapt to any scenario, carrying with them the essence of Jewish cuisine.

Tips for triumphing with the knishes

• Perfect puree : seek a puree of creamy potatoes that have adequate consistency, neither too dry nor too humid. Condiment with abundant pepper and nutmeg for a more intense flavor.

• MASS : A soft and elastic mass that guarantees the perfect texture must be achieved. Once ready it is important to let it stand and before baking brush with egg to take that characteristic golden color.

• Sealing : Close the ends of the knishes and join making a hole in the middle to prevent the filling from escaping during cooking and having the typical shape.

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Potato Knishes Recipe

Yield: 12 portions

Preparation: 1 hour

Ingredients

• 1 kg of potatoes
• salt and pepper to taste
• 1 pinch of nutmeg
• 1 tablespoon of oil
• 3 chopped onions
• 1 egg: to brush
• 500 g of flour (if they are made with empanadas tapas ignore these ingredients)
• 1 egg
• Vegetable oil
• 1 cup of water

How to make potato knishes step by step

1. Boil the popes with shell, peel them and make a traditional puree seasoned with salt, pepper, nutmeg and 1 tablespoon of oil. Let cool.
2. Mix the flour with 50 ml of oil, the egg and add the water gradually until you get a homogeneous and smooth dough. Let stand 30 minutes covered.
3. Meanwhile sauté the chopped onions in a little oil until golden brown. Mix with puree.
4. Divide the dough and stretch to form a rectangle. Brush with oil and place the filling along one end, roll carefully and divide with the hands in portions as if they were raviolones. 
5. Cut them, close the ends and carefully seal in the center sinking the thumb. Place on an oiled plate and brush each knishe with egg.
6. Bake in a preheated oven at 180 º for 20-25 minutes or until golden brown.