Cheese Knish Pastry
An Original Recipe by Lorraine Elliott
Makes 14-16 knishes ;)
Preparation time: minutes plus 1 hour resting time
Cooking time: minutes
- 2 cups bread flour
- 2 teaspoons fine salt
- 113g/1 stick cold butter, cut into cubes
- 225g/8ozs. sour cream (full fat)
For filling
- 500g/1.1lbs. potatoes
- 1 tablespoon butter
- 3 onions, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 cups cheese (I used a mix of ricotta, cream cheese and parmesan)
- 3 tablespoons chopped parsley
-
salt and pepper for seasoning
-
1 egg for egg wash
- Hot mustard to serve
Step 1 - First make the dough as it will need to rest for an hour. Place the flour, salt, butter and sour cream in a food processor and blend until you get fine crumbs. Empty it out onto a large, clean surface and knead into a ball. Cut the ball in half and wrap each half with cling film. Refrigerate for 1 hour.
Step 2 - Meanwhile, steam or boil the potatoes and then push them through a ricer. Then place a saucepan on medium heat and saute the onions and onion in the butter until soft and fragrant and add to the potato mixture to cool a bit. Then mix in the cheese and parsley and then season with salt and pepper.
Step 3 - Preheat oven to 200C/400F and line two baking trays with parchment. Roll out one of the balls of pastry to a large rectangular shape. Cut into 8 rectangles and then divide the potato filling in half. Place large dollops of the filling on each rectangle. Brush the egg wash around the rectangle and use to seal it shut.
Step 4 - Place each knish on a baking tray. Repeat with remaining dough and filling. Brush generously with the egg wash on one side. Bake for 20 minutes. Serve with hot mustard.