Idaho® Potato Knishes

Idaho® Potato Knishes

Source:
Sherry Yard
Spago
Beverly Hills

Yield: 12 Knishes

Ingredients:

Directions:

  1. In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given, except for the puff pastry and egg wash.
  2. Do not over mix. Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. Fill the center of each square with 2 tablespoons of potato base. Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
  3. Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
  4. Serve immediately.