Mini Potato and Chard Knishes

Well here we are…the last recipe for 2014! And where did the year go? I know where it went…. to steamed mussels and souffles…to salads and sweets. It has certainly been a delicious year!

To round out this delectable year, I teamed up with Cut N Clean Greens once again to bring back a childhood favorite…the potato knish!

You can say I am a bit of a knish connoisseur. After all, I have had round ones and square ones. Fried ones and baked ones. Once stuffed with mashed potatoes and others stuffed with kasha. I’ve eaten them everywhere from gas stations to the corner liquor store (In Brooklyn). I’ve had them at popular Jewish delis and from the frozen aisle. I know a good knish when I see one.

If you’re not familiar with what a knish is, it is basically carbs on carbs..ha! A thin layer of dough wrapped around mashed potatoes. I’ve seen all sorts of  knishes, from the classic mashed potato to meat filled, but as you know me..I like to keep it classic and true.

For this recipe, I ‘honey, I shrunk the knish”, perfect for a bite (or 2 bite) appetizer instead of those humongous basketball sized ones you would get at Carnegie Deli. The gem of these knishes is the packed of flavor filling..caramelized onions mashed with potatoes and mixed with bright and bitter Cut N Clean Oraganic rainbow chard. The combination is a savory heaven.

Method:

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.

Print Recipe

5 from 1 vote

Mini Potato and Chard Knishes

Prep Time1 hr 10 mins

Cook Time35 mins

Total Time1 hr 45 mins

Servings: 18 mini potato knishes

Author: Samantha Ferraro

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

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Allow to cool for a few minutes before serving, and of course, these are best served with simple mustard.

Notes

Dough recipe adapted from Joe Pastry

  Thanks for Cut N Clean Greens for sponsoring this post, and of course all delicious opinions are always my own!