Potato Knish

The Meat Knish recipe was so good, I could hardly wait to try the Potato Knish. Having become experienced in the stuff-the-roll activity, with meat knish, it was that much easier when it came to the potato knish. Sautee onions, cook and mash potatoes, mix it all together with some butter, salt and pepper. 

Line the filling down the strip of pastry, close and pinch dough around filling. Again, I took the easy route, with just the two of us. If we were to have folks over for appetizers, I'd go the extra time it takes, and pre-cut the roll into 1-2 inch pieces before baking, and wrap the dough around either end, so that the filling is enclosed in its own little pouch of dough. But for tonite, I just put the tubes of filled dough on parchment paper, basted with egg wash, and baked it in a hot oven.

They came out beautifully, and while you do have to slice carefully (gentle sawing motion), so that the potato doesn't squish out everywhere, they are a perfect little snack food. Serve with sour cream and ketchup, or whatever your fav dipping sauce might be for a potato/onion savoury snack that satisfies your very soul!

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