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Chef Don's
Favorite Appetizer Recipes
Sweet Potato Knish
Yield: 1 doz.
2 cups Mashed Sweet Potatoes
1 cup Onion, julienned & caramelized
1 Egg
1/4 cup Parsley, chopped
1/4 cup Vegetable Oil
1/2 cup Water
1 1/2 tsp. White Vinegar
Pinch Salt
2 cups Flour
Preheat the oven to 375°. In a mixing bowl,
combine the onions, potatoes, egg, and parsley together. Season with
salt and pepper. Set aside.
For the pastry:
In a mixing bowl, combine the oil, water, vinegar, and salt. Add the
flour, 1 cup at a time and knead into a ball. Shape into 4 balls and
let rest, covered with a cloth, about 30 minutes. Roll each ball of
dough out as thin as possible into a flat rectangle. Sprinkle the dough
with flour and cover with parchment paper. Let the dough rest for 15
minutes. Using your hands, spread the dough out very thin. Spread 1/4
of the filling onto one third of the dough, leaving a one inch border.
Holding the parchment paper, roll up the dough like a jelly roll,
brushing oil across the top a couple of times as you roll. Using the
side of your hand like a knife, divided the roll into 2-inch knishes.
pinch the open ends shut. Repeat procedure with remaining balls and
dough. Place the knishes, flat side down, 2 inches apart, on a greased
baking sheet. The knishes will need to be baked in batches. Brush the
knishes with the egg wash. Bake for 25 to 30 minutes or until the
pastries are golden brown. Place the knishes on a platter and garnish
with parsley.
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