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Potato Knish

The recipe of knish has a few simple different additions that can be used in order to prepare a flavorful meal that can be eaten by vegetarians as well.

You can add any sauce to the crispy knishes as you eat them but there is a tangy mustard flavor that is incorporated into the recipe.

Preparation Time: 45 minutes including the boiling time for the fresh potatoes

Baking Time: 38 minutes

Servings: 5 portions

Ingredients:

½ cup of extra virgin olive oil (or you can substitute safflower or canola oil)
3 cups of all purpose flour
measure out enough egg replacer to equal 2 whole eggs (you will use 1 egg equivalent in the dough and the remainder in the filling)
3 tablespoons of granulated sugar
½ cup of water
1 level teaspoon of baking powder
¼ teaspoon of baking soda
¼ cup grated carrot (sauteed for 5 minutes in olive oil)
½ teaspoon salt
¼ teaspoon of pepper
1 teaspoon of dry mustard
1 cup chopped onions (slightly cooked in olive oil with just a bit of sugar)
¼ cup deli mustard mixed with 1 teaspoon of diced jalapeños (browned in a teaspoon of olive oil)

Directions:

1- Add the first 7 ingredients (reserve 1/3 cup flour) to a large mixing bowl and combine them together. This will create a sticky dough but you can fix it by using some of your reserved flour and adding it to the bowl.

2- Once you have soft, silky dough you should divide it into 10 to 12 equal portions.

3- Roll each of these into a small ball and then roll out flat with a floured rolling pin.

4- Use a butter knife to create 10 to 12 small rectangles of dough.

5- Wash, peel, quarter and boil 6 Yukon gold potatoes. Cook just until tender to the fork.

6- Mash the potatoes and then combine with:
salt, pepper, dry mustard, egg replacer that equals one whole egg, grated carrot, caramelized chopped onions.

7- Spread a small amount of the spicy mustard mixture over the top each pastry rectangle.

8- Add a spoonful of the potato filling to each of these pastry rectangles.

9- Fold over the edges and use a fork to crimp the edges.

10- Place all of the potato knish onto a cookie sheet and bake in a 350º F oven for 38 minutes. They will be golden brown in color when they are done.

Tips:

- Serve a small dish of some plain mustard with them. Your guests can spoon the mustard into the interior of the potato knishes as they eat them.

- To create additional crispness you may wish to spread a little egg replacer over the exterior of each one prior to placing them in the oven.

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