Idaho® Potato Knishes
Ingredients:
- 1/2 sheet puff pastry
- 3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
- 4 oz onions, sauteed
- 2 oz cheddar cheese
- 2 oz Maytag blue cheese
- 1 oz Reggiano cheese
- 1 oz goat cheese
- 2 oz heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- Egg wash (1 egg and 1 egg yolk)
Directions:
- In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given, except for the puff pastry and egg wash.
- Do not over mix. Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. Fill the center of each square with 2 tablespoons of potato base. Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
- Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
- Serve immediately.
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Yield: 12 Knishes
Source:
Sherry Yard
Formerly of - Spago
Beverly Hills
