Tuesday, May 18, 2010

Mini-Spinach Knishes

I knew I had to make something with potatoes for my daughter's bear birthday party, partly because bears apparently eat potatoes, but also because potatoes tend to be crowd-pleasers. Short of making potato salad (been there, done that), there aren't too many dishes to make with potatoes that can easily be served to a crowd in a park. So, I thought, why not knishes? As is par for the course for me, I make things for the first time when serving them at parties, and such is the case with these knishes. They were good, but not fabulous. A little wheat and egg would have done a world of good for the crust.

This recipe is based on this recipezaar recipe. I substituted cannellini beans for the tofu and I added spinach to the filling. Otherwise, very little is changed here. Here is my version:

Mini-Spinach Knishes
2 cups mashed yukon gold potatoes (1 1/4 lbs. boiled potatoes with 2 Tbsps Earth Balance stick, 1/4 cup milk substitute, and salt to taste), divided
3 cups barley flour
1 tsp. baking powder
1/2 cup cold water
1 cup chopped onions
2 Tbsps. olive oil
1 1/2 cups cannellini beans
1/2 bunch of spinach
3 Tbsps. parsley
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
salt, to taste
safflower oil
milk substitute (soy, rice, almond, oat, hemp, etc.)
brown mustard

Combine 1 cup of the mashed potatoes with the barley flour and baking powder. Add the water, and mix well. Knead into a smooth dough. Let the dough rest in a glass bowl covered with a damp kitchen towel for 30 minutes.

While the dough is resting, heat the olive oil in a small skillet. Saute the onions in the oil until soft. In a food processor, combine the cooked onions, cannellini beans, spinach and parsley. Process until fairly smooth. Combine processed mixture with 1 cup mashed potatoes, garlic powder and black pepper. Season with salt, to taste.

Pre-heat oven to 350F. Line a large cookie sheet with parchment paper, and brush the paper with safflower oil.

Cut the dough into four sections, rolling each one out separately to 1/8-1/4 inch thickness. Using a medium-sized biscuit cutter, cut rounds from the dough. Drop 1 Tbsp of filling in the center of half the circles. Then top the filled circles with empty circles, pinching along the perimeter to seal the knishes (to look like raviolis).

Place the knishes on the prepared cookie sheet, about 1 inch apart. Brush each knish with a little milk substitute. Bake for 25 minutes. Serve warm or at room temperature with brown mustard.

Makes about 4 dozen knishes.

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