Coney Island Knishes
One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
Substitute 1/2 teaspoon fine salt for the kosher salt and lemon juice for the vinegar if needed.
I think the baked version is the easiest, but if you feel so inclined, these can also be deep-fried, or pan-fried.
You may end up with extra filling.