Potato and buckwheat Knish

Potato and buckwheat Knish

Potato and buckwheat Knish

For the dough:
1.5 cups flour, plus a little more to work with the dough
3 tbsp. l. olive oil, plus a little more for greasing
1/4 cup plus 2 tbsp. l. Cold soda water
2 h. L. apple cider vinegar

For filling:
700 gr. peeled and cut into quarters Russet potato varieties
1 tbsp. Buckwheat, unground or major slipped
4 tbsp. l. olive oil
700 gr. diced onions
1 crushed clove of garlic
Salt and ground black pepper
Spicy mustard feed

1. Prepare the dough: Pour into a food processor wheat flour, then whisking it in “pulse” mode, pour the olive oil through the hole in the lid. Collect the resulting mixture to the edges of the food processor bowl and whisk again in “pulse” mode.

In measuring cup for liquids dissolve in soda and vinegar a teaspoon of salt. Beat in “pulse” mode until pour liquid through the opening in the lid, 20-30 sec. Turn dough out onto a floured surface and knead until smooth. Form a flat disk, wrap it in plastic wrap and refrigerate at least 2 hours.

2. Prepare the filling: Put the potatoes in a saucepan, cover with water and add salt. Boil at low boil until tender, 20-30 minutes. Drain and mash the potatoes in a large bowl until the non-homogeneous puree.

In a large skillet on medium-high heat, heat 2 tbsp. l. olive oil. Add the onion, garlic and a teaspoon of salt. Cover and cook 5 minutes. Uncover and cook, stirring, until the mixture is golden brown, 15-20 minutes.

3. At this time, in a small saucepan on medium-high heat, combine the remaining 2 tbsp. l. olive oil and buckwheat and fry for about 4 minutes. Add 1 3/4 cup water and a teaspoon of salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Salt and pepper. Cool slightly, then add to the bowl with potatoes. Put the onion and mash.

4. For 30 minutes. Knyshov before cooking, remove the dough from the refrigerator. Preheat oven to 190 ° C and lightly grease a baking sheet with olive oil.

5. Prepare Knyshov, place them on a baking sheet at a distance of 5 cm. Apart. Bake 30 min., Brush with olive oil and continue to bake until golden brown, 25-35 minutes more. Serve with mustard.

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