Saturday, 7 April 2012

Pesto knish


Basil, basil oil, garlic, pine nuts, parmigiano, lemon, 2 maris piper potatoes, Jus-Rol™ puff pastry 

 1 preparation: 30 minutes

A knish is a Jewish recipe though this I hasten to add is my own twist on the traditional form. The thinnest crispiest flakiest outer shell, a soft warm savoury filling - this is pure heaven.

1) To make pesto mash: see previous recipe.

2) Roll out the chilled pastry until it is as thin as possible but still thick enough to handle without poking holes through it. Remember pastry is made of butter and the potato is warm so you don't want to melt it!

3) Using a tennis ball sized scoop of potato, add it to the centre of the pastry, then cut the pastry down until it is just big enough to envelop the potato. Either poke a hole in the centre or as I did, twist the pastry together to form a spiral at the top. Bake for 15 - 20 minutes until the pastry is golden brown.

Please note - the picture has obviously been deconstructed to show you the filling... don't put it in the oven open or it will dry out!

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