Potato and Cheese Knishes

 

• 2 cups of flour
• 2 teaspoons of salt
• 2 sticks of butter
• 3 teaspoons vegetable shortening
• 1 egg yolk
• 1/4 cup of ice water
• 1 pound of potatoes peeled and quartered
• 2 tablespoons canola oil
• 1/4 cup diced sautéed onion
• 1 garlic clove minced
• 1/2 cup of ricotta cheese
• 1/4 cup of grated parm
• 1 tablespoon parsley
• 1/4 teaspoon of black pepper
• Egg wash

1. Prepare the dough. Sift the flour and 1 teaspoon of salt into a large bowl. Cut in the butter. Add the shortening and the egg yolk. Mix until blended then add water and continue to mix until the dough comes together.
2. Transfer the dough to a work space and knead for 2-3 minutes. Wrap the dough and place in the refrigerator overnight.
3.  Boil the potatoes for about 20-30 minuets or until fork tender. Drain and then set aside to dry. Put the potatoes through a food mill and reserve anything over 2 cups for another use.
4. Heat oil in a small sauté pan over medium low heat. Add the onions and garlic and sauté until shiny about 3-4 min. Transfer the onion mix to the bowl with potatoes. Add ricotta and parmesan cheese, the parsley and remaining salt, pepper, and mix together with a wooden spoon.
5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Divide the dough into three equal pieces. Roll out each piece into a rectangle. Cut each rectangle into 3X8 inch strips. Spoon some filling along the center of three strips. Brush the edges with egg white and top with remaining strips and press along the edges.
6. Arrange the knishes on the prepared baking sheet. Bake until golden brown- about 20 min. Cut into 2-inch lengths and serve immediately. 

Photo provided by http://www.jewishboston.com/279-jewishboston-com/blogs/2072-dairy-potato-knishes