There’s nothing we love more than a warm knish pastry filled with potatoes, sauerkraut and cheese. We decided to add a bit of honey and hard cider for some extra fun. Preparation is even easier when you get already-mashed potatoes from MoC. Serve with stoneground mustard and a dollop of sour cream if desired.
Serves: 8 Difficulty: easy Prep time: 30 min. Cook time: 45 min. Diet: vegetarian
Puff pastry, 2 sheets thawed
1.5 lb mashed potatoes, prepared, chilled
1 yellow onion, diced
1 T olive oil
½ t salt
¼ c sour cream
2 oz sharp cheddar
½ c MoC Chef’s Table Cider & Honey Glaze
Preheat oven to 400F. Sauté onion in oil/salt until softened and combine with potatoes, sour cream, and cheese. Cut puff pastry sheets into 4 equal squares for 8 total. Add ½ cup potato filling to each. Fold pastry over filling and pinch top edges together leaving open slightly for filling to brown and bubble through. Arrange knish on parchment lined baking sheet. Brush all with egg and bake for 30-35 min until evenly golden brown. Remove from oven and drizzle glaze over each. Bake for 5 min longer and let cool slightly before serving with mustard and sour cream, if desired.