Sauerbraten, Potato and Red Cabbage Knish
You may recall that in my second knish trial I ran out of filling, so I wrapped up and froze the extra dough.
Before going to bed on Christmas day, I placed the dough into the fridge to defrost and, on Boxing Day, I attempted a filling that was inspired by the brisket and sauerkraut knish fillings that I had seen while surfing the net. The proportions of the three ingredients; shredded sauerbraten, red cabbage and riced (or leftover mashed) potatoes, may be adjusted according to your preference, or the amounts of each that you have leftover from the day before.
Knish ... delicious with a spicy Dijon mustard
Sauerbraten, Potato Knish and Red Cabbage - makes 9 knish
Half batch of potato knish dough, (see Potato-Leek Knish post)
Filling
1/2 cup shredded sauerbraten
1/2 cup riced potatoes
1/4 cup braised red cabbage
salt and pepper to taste
Egg wash
1 large egg
1 tsp cold water
pinch of salt
In a small bowl, add the egg and beat well with a fork. Ad the water and salt and beat again to mix.
* * *
To make the filling, combine the potatoes, cabbage and shredded sauerbraten. Taste and season as needed. Set aside
Preheat the oven to 400 deg Fahrenheit.
Line a baking sheet with a sheet of parchment paper.
On a lightly floured surface, roll out the dough about 1/8th inch thick. Cut into 3-4 inch squares. (NOTE: I rolled my dough out into a 10-12 inch square and cut it into nice equal sized squares.)
Spoon about 2 tbsp of the filling into the palm of your hand and squeeze gently to form a firm ball, about 1-1 1/2 inch in diameter. Place each ball of filling in the middle of one of the squares. Be careful not to overfill so that you can seal up the knish. Pull up the dough into the middle, around the filling, and pinch the four seams well to seal.
Brush some egg wash on top of each knish. Bake for 40-45 minutes, until the top is golden brown. Rotate the tray half way through so that the knish will bake evenly.
Let cool briefly before serving. The knish are also tasty at room temperature.
You may refrigerate the knish for up to 3 days or freeze for up to a month.
Before going to bed on Christmas day, I placed the dough into the fridge to defrost and, on Boxing Day, I attempted a filling that was inspired by the brisket and sauerkraut knish fillings that I had seen while surfing the net. The proportions of the three ingredients; shredded sauerbraten, red cabbage and riced (or leftover mashed) potatoes, may be adjusted according to your preference, or the amounts of each that you have leftover from the day before.
Knish ... delicious with a spicy Dijon mustard
Sauerbraten, Potato Knish and Red Cabbage - makes 9 knish
Half batch of potato knish dough, (see Potato-Leek Knish post)
Filling
1/2 cup shredded sauerbraten
1/2 cup riced potatoes
1/4 cup braised red cabbage
salt and pepper to taste
Egg wash
1 large egg
1 tsp cold water
pinch of salt
In a small bowl, add the egg and beat well with a fork. Ad the water and salt and beat again to mix.
* * *
To make the filling, combine the potatoes, cabbage and shredded sauerbraten. Taste and season as needed. Set aside
Preheat the oven to 400 deg Fahrenheit.
Line a baking sheet with a sheet of parchment paper.
On a lightly floured surface, roll out the dough about 1/8th inch thick. Cut into 3-4 inch squares. (NOTE: I rolled my dough out into a 10-12 inch square and cut it into nice equal sized squares.)
Spoon about 2 tbsp of the filling into the palm of your hand and squeeze gently to form a firm ball, about 1-1 1/2 inch in diameter. Place each ball of filling in the middle of one of the squares. Be careful not to overfill so that you can seal up the knish. Pull up the dough into the middle, around the filling, and pinch the four seams well to seal.
Brush some egg wash on top of each knish. Bake for 40-45 minutes, until the top is golden brown. Rotate the tray half way through so that the knish will bake evenly.
Let cool briefly before serving. The knish are also tasty at room temperature.
You may refrigerate the knish for up to 3 days or freeze for up to a month.