1/10/13 - Potato Knishes

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Ingredients: Yield 16 knishes

3 pound Potato – (Can use white bakers potato, Russet or Idaho)

1 large Sweet Yellow Onion- diced and caramelized

1 stick Butter – (1/2 stick for onions – ½ stick for Potatoes)

¼ bunch Fresh Parsley chopped fine

1 tsp White Pepper

1 tsp Kosher Salt

1 box Puff Pastry Sheets (not squares)

2 eggs + 1 egg for egg wash

¼ cup whole milk

Parchment paper to line sheet pan

Caramelize Onions – (this can be done the day before)

Melt ½ stick butter in sauté pan on medium low heat. Once butter is melted, add chopped onion and sauté on medium high heat until the onions become translucent, then turn the heat to low and slowly cook on low for about 30 minutes until they are soft, tender and light brown( caramelized).

Peel & quarter potatoes. Add potatoes to pot of cold water. Bring water to boil and cook potatoes until a fork easily comes out. Drain the potato from pot and add the rest of the butter, salt, pepper. Allow the mixture to cool about 5-10 minutes add eggs, whole milk and fresh parsley and caramelized onions.

Lay out 1 sheet of puff pastry. Brush pastry with egg wash over the entire sheet all along the edges of pastry. Cut the pastry into 8 squares, and then place 2 oz of potato filling on each square. Pick up the square and fold the pastry over the potato mixture so none of the filling will come out. Turn over and form into a round ball.

Place on sheet pans. Egg wash top of knish and bake at preheated 350 oven for 20 minutes or until brown.