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SPICY MOROCCAN POTATO KNISH

This is the recipe for the basic knish. The variations can be anything you like. Start with a basic russet mashed potatoes and add anything you like. Serve knish hot out of the oven with plain or flavored sour cream. Here are some suggestions for add-ins:

Favorite herb or spice blend Shredded cheese, about ¼ cup Roasted garlic Salsa or chutney, 1-2 tablespoons Caramelized onion Thinly sliced green onion or chives Finely chopped bacon or sausage Premade Pesto sauce A little cooked sweet potato, yam or carrot

Potato Knish Appetizer

2 cups cooked and cooled mashed potatoes 2 sheets frozen prepared puff pastry, thawed but still cold Extra flour for work surface 1 beaten egg

Generously flour work surface and lay out first piece of pastry. Cut in half lengthwise and set one piece aside. Roll pastry to create an 8x12 rectangle. Turn pastry with long side facing toward you. Brush about an inch of the top of the pastry with the egg wash. Shape and place cooled potatoes along the bottom portion of the pastry to resemble a long rope shape about 1 inch from the bottom of the pastry. Roll pastry to enclose potatoes to create 12inch roll of potato filled pastry. Using the back of your hand (or a wooden spoon handle works nicely) Cut roll in half. Cut each half in half again, then each quarter in half again to create 8 knish. Pick up each knish and gently pull pointed ends toward the center. Use fingers to secure with egg wash. Place knish on a well-oiled baking sheet. Continue with the rest of the pastry sheets and potatoes. Bake right away or freeze in a single layer and when frozen, place into a zip top plastic bags.

When ready to bake, preheat oven to 375 degrees. Place knish about 2 inches apart on a parchment lined baking sheet. Bake for 15-20 minutes or until golden browned and puffed. Serve with sour cream for dipping