Potato Knish

5 Dec

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Never throw away leftover mashed potatoes.

You can use them for anything from pancakes to thickening a soup.

Today I made one of my favorites.

They are little three bite potato knishes.

One stick of butter

3 diced onions

6 cups of leftover mashed potatoes

2 eggs

One teaspoon black pepper

3/4 teaspoon salt

6 packages of refrigerated crescent rolls

Melt the butter

Add the onions and cook till soft

Season with the salt and pepper

Mix the eggs with the potatoes

Add the onions and butter

Mix well

Take the crescent rolls out of the package and spread the dough out flat.

Press the crescent roll precut lines together and roll slightly with a rolling pin to make the dough even.

Cut into 16 even pieces

Fill each piece of dough with a large teaspoon of the potato.

Starting at the corner cover the potato with the dough. Making a little filled pouch.

All the seams should be sealed.

Don’t worry if some potato if showing just put the exposed potato face up on the baking pan so it doesn’t stick to the pan.

Use a silpac or non stick cookie pan.

Bake at 375 degrees for 12 to 15 minutes.

Be careful not to eat these right out of the oven because the potato gets HOT.

Serve with sour cream, applesauce, ketchup or mustard.

This is not an exact recipe as far as quantities.

If you have less potato you can adjust the eggs or add leftover spinach, broccoli, hamburg or asparagus. It doesn’t have to be exactly six cups of all potato.

Its the taste you want of the soft potato in a flakey dough.

These are a great appetizer, side dish and a snack.

Either bake or freeze these right away because the raw dough gets discolored and I wouldn’t eat them.

When in doubt.   Throw out.

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