Mini Everything-Spiced Potato Knish
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Heat medium saucepot of salted water to a boil over high heat. Add potato; cook 15 minutes or until potato is fork-tender. Drain; cool slightly.
2. In large bowl, gently stir green onion, milk, cheese and potato. Makes about ½ cup.
3. In small bowl, stir garlic, dried onion, poppy seeds, sesame seeds and ⅛ teaspoon kosher salt.
4. Soften 1 pie crust as label directs. Lightly dust work surface with flour; unroll pie crust. With 2½-inch round cookie cutter or glass, cut 8 circles from dough; with rolling pin, roll circles to about 3½ inches wide. Place 1 heaping tablespoon potato mixture in center of each dough circle; carefully bring edges of dough up over filling, pinching edges to seal, and place on prepared pan.
5. In small bowl, whisk egg and brush over knishes; sprinkle with garlic mixture and discard any remaining egg. With paring knife, cut 2 vents in top of each knish; bake 20 minutes or until golden brown. Makes 8 knishes.
- 4 g Total Fat
- 1.5 g Saturated Fat
- 12 mg Cholesterol
- 105 mg Sodium
- 9 g Carbohydrates
- 0 g Fiber
- 0 g Sugar
- 1 g Protein
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Nutritional Information
- 4 g Total Fat
- 1.5 g Saturated Fat
- 12 mg Cholesterol
- 105 mg Sodium
- 9 g Carbohydrates
- 0 g Fiber
- 0 g Sugar
- 1 g Protein
Directions
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Heat medium saucepot of salted water to a boil over high heat. Add potato; cook 15 minutes or until potato is fork-tender. Drain; cool slightly.
2. In large bowl, gently stir green onion, milk, cheese and potato. Makes about ½ cup.
3. In small bowl, stir garlic, dried onion, poppy seeds, sesame seeds and ⅛ teaspoon kosher salt.
4. Soften 1 pie crust as label directs. Lightly dust work surface with flour; unroll pie crust. With 2½-inch round cookie cutter or glass, cut 8 circles from dough; with rolling pin, roll circles to about 3½ inches wide. Place 1 heaping tablespoon potato mixture in center of each dough circle; carefully bring edges of dough up over filling, pinching edges to seal, and place on prepared pan.
5. In small bowl, whisk egg and brush over knishes; sprinkle with garlic mixture and discard any remaining egg. With paring knife, cut 2 vents in top of each knish; bake 20 minutes or until golden brown. Makes 8 knishes.