Post by chief_cook2 on Mar 7, 2003 15:12:27 GMT -6
6 medium russet potatoes
2 1/2 TBs low-fat butter
1/4 minced onion
3 TBS fat-free chicken (or
vegetable) broth
1/2 tsp salt, or more to taste
1/8 tsp ground black pepper, or
more to taste
Seasoning blends, chives or pepper flakes
to taste (optional)
6 sheets phyllo dough
Peel, halve and boil potatoes until tender,
15-20 minutes. Mash in a large bowl.
Sauté onion in 1 1/2 tablespoons butter until
translucent but not brown.
Add to mashed potatoes with broth, salt, pepper
and spices. Stir well.
Melt remaining tablespoon of butter.
Pre-heat oven to 375 degrees F.
Layer 3 sheets of phyllo dough and cut in half.
Repeat with remaining 3 sheets.
Spoon 1 cup of potato mixture on each section
of phyllo, mold into a large ball and position
off-center at one end of strip of dough.
Roll ball along the length of phyllo, folding
dough over bottom of filling and leaving some
filling poking through the top.
(Trim and discard excess dough.)
Brush melted butter over edges of knish to seal
the seams and press down onto an ungreased baking
sheet.
Repeat with other knishes.
Bake 30-40 minutes, until golden brown.
Makes four knishes.
2 1/2 TBs low-fat butter
1/4 minced onion
3 TBS fat-free chicken (or
vegetable) broth
1/2 tsp salt, or more to taste
1/8 tsp ground black pepper, or
more to taste
Seasoning blends, chives or pepper flakes
to taste (optional)
6 sheets phyllo dough
Peel, halve and boil potatoes until tender,
15-20 minutes. Mash in a large bowl.
Sauté onion in 1 1/2 tablespoons butter until
translucent but not brown.
Add to mashed potatoes with broth, salt, pepper
and spices. Stir well.
Melt remaining tablespoon of butter.
Pre-heat oven to 375 degrees F.
Layer 3 sheets of phyllo dough and cut in half.
Repeat with remaining 3 sheets.
Spoon 1 cup of potato mixture on each section
of phyllo, mold into a large ball and position
off-center at one end of strip of dough.
Roll ball along the length of phyllo, folding
dough over bottom of filling and leaving some
filling poking through the top.
(Trim and discard excess dough.)
Brush melted butter over edges of knish to seal
the seams and press down onto an ungreased baking
sheet.
Repeat with other knishes.
Bake 30-40 minutes, until golden brown.
Makes four knishes.