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Recipe below
Merry Xmas to everyone celebrating this weekend! I hope y’all have an amazing dinner with all the toppings!
I made vegan Knishes for Christmas (not very traditional but I am far from traditional so…) For those who don’t know; Knishes are a type of Eastern European pastry that originated in Jewish cuisine but have since become popular in various cultures and regions. They are typically a savoury snack or side dish – The classic knish consists of a dough pocket filled with various ingredients.
For the filling:
Medium size potato
A small yam
1 cup of red lentil
Small onion
Half a cup of chopped spinach
Salt
Sage (or any other spice you like)
Cook the potato, yam and lentils in water (in one pot or separately) until softened, drain the water, add the salt and spices and blend till you get a smooth consistency. Caramelize your chopped onion, add to the mix, and add your chopped spinach and let everything cool down until it gets to room temperature (or cool it in the fridge for 1+ hours.)
For the dough:
2 cups of flour
1 TSP salt
1 TSP baking powder
1 TSP vinegar
¼ cup of Olive oil
¼ cup of vegan butter (room temp.)
½ cup of water
Place all of the ingredients in a mixing bowl and knead till you get flaky, pastry dough. Cover and let it rest for about 30 minutes.
If you know how to make Knishes traditionally – go ahead and do your thing from here on!
For those (like me) who struggle with it – divide your dough into small balls (if you want to make mini Knishes, divide it into 15-16 balls, if you want to make regular-sized knishes, divide the dough into 8-10 balls. Roll out each ball till you get a thin oval shape. This dough will stick to the surface, which is good, but it takes a bit of effort to stretch it – start with your hands only and then use a rolling pin – don’t flatten the dough too thin because it will break in the oven but it needs to be about a millimetre thin (or 0.03 inches.)
Place about a tablespoon+ of filling on one side of the long end of your flattened dough, and then roll and envelope the filling till the long ends close. Twist the edges (pinch and remove excess dough if there is too much on the twisted ends) and tuck the edges into the ball (from the top and bottom ends).
Place on a baking sheet. Optional – brush with plant-based egg wash and sprinkle some seeds on top.
Bake at 357° for about 35-40 minutes, let it cool down and serve with your favourite dip!
Merry Christmas!!
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Merry Christmas I’m making mini kishes for dinner it’s the ultimate appetizer now my kishes are not your traditional little basic pastries stuffed with only potatoes and onions I go full out check out the recipe in the description oh and by the way if you happen to be a raging
Anti-semite you’re going to have to boycott kishes cuz these little are definitely Jewish anyhow making kishes was a bit of a challenge I try to make these in the traditional way I watched a bunch of tutorials I made four batches of dough and filling but I failed luckily I’m not
A traditional and I came up with a different way to roll and fold them it works for me I recommend putting a little bit less filling than what you see in this video because they’re prone to erupt in the oven when they’re too full oh and if you want my plant-based
Egg wash replacement recipe you’re going to need to like And subscribe