Potato Knish Recipe

Drain then transfer to a large bowl to cool.

Potato knish recipe. Saucepan and add water to cover by 1. Spread a log of potato mixture - about 2 inches5cm thick - along one side of the dough Roll dough over the potato. Make a well in the centre then add eggs oil and water.

Remove dough from refrigerator and flour the board or marble. Place potatoes in a large saucepan. 8 russet potatoes peeled and diced 3 medium onions sliced into half moons 3 tbsp olive oil 2 eggs 12 stick trans-fat-free margarine salt and pepper to taste 3 sheets puff pastry thawed 1 egg 1 tbsp water for egg wash 1-2 tbsp sesame seeds.

Add scallions and mix then season to taste with salt and pepper. Reduce heat to medium and cook until soft about 20 to 25 minutes. Cook and stir until tender 8-10 minutes.

For the Filling. In a large bowl mix together the cooked and shredded potatoes sautéd onions eggs instant mashed potatoes salt ascorbic acid if using garlic powder Tabasco sauce and cheddar cheese if using. Golden pastry filled with a savory mixof potato and onion a dash of cayenne pepper on the top finishes them off and makes th.

Meanwhile put potatoes into a 4-qt. Using your hands gradually combine until a dough forms. Knish is a great way to use your mashed potatoes leftovers.

Mash the potatoes and add the egg the parsley salt and pepper. Add ½ tsp salt. Cook until potatoes are easily pierced with a knife about 10 minutes.