Traditional Jewish treats of mashed potatoes seasoned with sour cream, scallions and cracked pepper are baked with Charlie’s Pride Pot Roast in handmade pastries.
Serves:
4
Ingredients:
| 12 oz. | Charlie’s Pride Pot Roast |
| 3 | Baking potatoes, peeled and diced |
| ¼ cup | Chopped scallions |
| ¾ cup | Sour cream |
| 1 tsp. | Salt |
| ½ Tbsp. | Ground black pepper |
| 2 | Eggs, mixed use |
| ½ cup | Oil |
| ½ cup | Water |
| 1 tsp. | Vinegar |
| 2 ½ cups | Flour |
| 1 tsp. | Baking powder |
Directions:
| 1. | Preheat oven to 350°F. | |
| 2. | Boil potatoes in water until fork tender, drain water and mash. Mix in scallions, sour cream, salt and pepper. | |
| 3. | In a mixer, beat 1 egg with oil, water and vinegar. Add flour and baking powder. Mix for 2 to 3 minutes until the dough pulls together. Remove and divide dough into 4 equal balls. Roll out each to a circle on a floured surface to ¼ inch thickness. | |
| 4. | Place a large spoon of mashed potato mixture in the middle of each dough circle, then 3 oz. of Charlie’s Pride Pot Roast on top. Gather the edges of the dough together and shape each into a cone, pinching the seams closed. Place evenly on greased baking sheet. | |
| 5. | Whisk remaining egg, brush each knish and bake for 30 to 35 minutes. Serve warm, or room temperature with mustard. Enjoy! |