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Mini Potato and Chard Knishes

Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings 18 mini potato knishes

Ingredients

Dough

  • 2 1/2 cups flour sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 tsp white vinegar
  • 1/2 cup warm water

Filling

  • 1 white onion chopped small
  • 2 cups Cut N Clean Greens Organic Rainbow Chard thick stems removed
  • 5 red or Yukon potatoes peeled and cut into 1-2 inch pieces
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Sesame seeds for garnish (optional)

Instructions

  1. In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
  2. Bring the dough to a floured surface and knead by hand for about 10 minutes until it becomes a smooth and slightly elastic dough. Cover the dough with plastic wrap and allow the dough to rest in a bowl for about an hour. Meanwhile, make the filling.
  3. In a large skillet, drizzle with olive oil and add chopped onions and saute on medium-low heat. This will take about an hour so keep the patience going. Every so often, stir the onions so they don't burn and allow them to deepen in color until very soft and caramelized and a golden brown. When done, remove to a bowl.
  4. In the same pan, add more olive oil and chopped Cut N Clean Organic Swiss Chard and saute for 1-2 minutes until lightly wilted. When done, add to the onions.
  5. Next, boil potatoes in water until they are very tender and mashable. Once done, add the potatoes to the same bowl with the onions and chard. Use a potato masher to mash and mix everything together. Season liberally with salt and pepper.
  6. Once the dough has been rested, it will feel pretty oily which is ok. Cut dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
  7. Next, add half of the potato mixture in log form and fold over twice, seam side down. Cut off any excess dough and seal the ends together. Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
  8. Place on parchment lined baking sheet and brush with egg wash and sesame needs if you like. Bake at 375 degrees for 30-35 minutes, turning halfway through and until they are lightly golden brown.
  9. Allow to cool for a few minutes before serving, and of course, these are best served with simple mustard.

Recipe Notes

Dough recipe adapted from Joe Pastry