Chicken Walnut Knishes

Chicken Walnut Knishes

Chicken Walnut Knishes

Yield: About Three dozen


The Filling

1 ½ lbs boneless chicken thighs, fat trimmed

2 lbs Cremini mushrooms, chopped finely (about 2 ½ cups)

2 cups onion, small dice (about 1 large onion)

4 cloves garlic, chopped

2 cups walnuts, roughly chopped

½ tsp soy sauce

1 tsp salt

3 tbsp Extra Virgin Olive Oil

The Process

In the bowl of a food processor fitted with the steel blade, chop the chicken thighs until finely ground.

In a large heavy skillet, sauté the onions in the olive oil until translucent, about seven or eight minutes. Then add the mushrooms and garlic and continue to sauté, stirring constantly until the mushroom give up their liquid and reduce slightly. Add the chopped walnuts and sauté until the walnuts are slightly toasted and “glazed” by the oil. Add the salt, and stir until distributed.

Add the chicken meat, and sauté, stirring to break up any clumps in the meat. Add the soy sauce and continue stirring until the chicken meat is cooked through. Remove from the heat and allow to cool slightly.

Roll the Pâte Brisée dough and cut into rectangular strips, approximately 2 ½” by 6”. Place approximately one tablespoon of the filling on one end and roll tightly into a cylinder.

Brush the knishes with beaten egg yolk and bake in the pre-heated 400˚F oven for approximately ten to twelve minutes or until browned.

Pâte Brisée

2 cups all purpose flour

1 cup cake flour

1 tsp salt

½ cup (1 stick) butter or butter substitute

½ cup (1 stick) Earth Balance Natural Shortening

1 large egg

½ cup ice water

In the bowl of a stand mixer fitted with the paddle attachment, place the flours and the salt. With the mixer running as low speed, add the butter and shortening approximately one tablespoon at a time, until the pieces of butter and shortening are approximately the size of peas.

In a small bowl mix the egg and the ice water with a fork, and add just enough to the flour mixture until the dough pulls together. Remove the dough from the bowl and refrigerate for thirty to sixty minutes.

For knishes roll the dough on a well-floured board to ¼’ thick. Cut into approximately 2 ½” by 6”strips and fill as directed above.


This recipe was discussed in my story, “Bar Mitzvah Bounty.”

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