Sunday, April 04, 2010
Passover Vegetable Knishes
These knishes are so pretty, I'd consider serving them year round. If you omitted the cake flour and used extra potato starch, you could make these gluten free. I don't know why I don't make use of potato starch during the year-it sure is versatile.
For the Filling:
2 large carrots, finely diced
2 large onions, finely chopped
A handful of fresh parsley, chopped
1 stalk celery, finely diced
Thyme, Salt, Pepper, Paprika to taste
4 tablespoons olive oil for cooking
In a large pan over medium heat, cook the vegetables and spices in oil until very soft. Cool slightly while you make dough.
Preheat oven to 375 degrees F. Grease a baking sheet
2 tablespoons butter
4 cups mashed potatoes
1 1/2 cups potato starch
3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
Enough Passover cake flour to make a dough that can be kneaded. You will need about 1/2 cup.
Cut the butter into the potatoes and potato starch. Beat in the eggs, salt, and pepper. Add enough cake flour to make a dough that is spongy and easy to knead.
Divide dough in 8 pieces. Make a ball, and with your thumb, make a well in the centre. Fill, and pinch closed. Pat into a rectangle and place on baking sheet.
Bake 20 minutes, rotate pan and bake 10 minutes more or until slightly browned on top and dry.