Whole Wheat Bite Size Knishes (with Kasha or Potato)

[Olga Drozd]

WHOLE WHEAT BITE SIZE KNISHES (with Kasha or Potato)

This caterer’s cocktail party favorite is designed for elaborate affairs.  You can make two varieties from this one recipe.

THE DOUGH:

3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon oil
1 egg, lightly beaten
1/2 cup water

Mix dry ingredients.  Add oil, egg, and enough water to make a stiff dough.  Knead on a lightly floured surface about 5 minutes until dough is elastic.  Cover dough and let stand for 30 minutes, while preparing the filling.  Makes dough for 8 rolls or 96 bit size knishes.

POTATO FILLING:

1 1/2 pounds potatoes
Salt
Pepper
1 1/2 cups chopped onion
2 tablespoon oil

Steam potatoes until tender; press through a sieve or mash with a fork until light and fluffy.  Season to taste with salt and pepper. Saute onion in oil until nicely browned.  Mix into potato.  Use at once or chill until needed.

Makes 3 cups filling (enough for 4 rolls or 48 bite size knishes)

Note:  Can be prepared a day or two in advance.

KASHA FILLING:

1 1/2 cups chopped onion
2 tablespoons oil
3/4 cup kasha
2 cups boiling water
1 teaspoon salt

Saute onion in oil in 1 to 2 quart pot until golden.  Add kasha and brown lightly.  Pour on boiling water and salt, cover and cook over low heat until liquid is completely absorbed, 15 to 20 minutes.  Remove cover to dry slightly.  Use at once or chill until needed.  Makes 3 cups (enough for 4 rolls or 48 bit size knishes).
Note:  Can be prepared a day or two in advance.

TO ASSEMBLE:

Doug
Oil
Potato Filling and/or Kasha Filling
Beaten egg

Preheat oven to 375 F.  divide dough into 4 pieces.  Roll one at a time into a very thin 12 inch square.  Divide each square in half.

Brush surface of dough lightly with oil.  Place about 3/4 cup filling in a long strip down the center.  Fold one side of dough completely over filling, then roll to enclose filling completely.  Pinch ends to seal.

Place filled dough seam side down on oiled baking sheet.  Brush surface with a little beaten egg or oil.  Bake for 20 to 25 minutes until surface is brown and firm.  Transfer to rack to cool slightly.  Cut into 1 inch pieces and serve warm.  Makes 8 rolls: 96 bit size pieces.

NOTE: Can either be assembled well in advance and cooked just before serving or conveniently reheated or kept warm on a hot tray; also may be frozen and cooked as needed.

American WholeFood Cuisine