You know how sometimes when you read a recipe you can just tell it’s going to be awesome?
That’s how I felt when I came across this recipe in Wednesday’s edition of the Boston Globe. I looked up from the paper & said to my mum, “I think I’m gonna make these on Friday,” handing the paper over to her so she could check it out. “Oh yeah,” she said. “Those look delicious.”
& I did & they were.
These are good. Really good. They’re my new favorite way to consume thanksgiving leftovers. They’re also infinitely easier to make than they look—it only takes slightly more effort to make these than the standard thanksgiving leftover sandwich. If you’ve never worked with puff pastry dough before, don’t fret. The frozen stuff from the store is super easy to work with.
thanksgiving leftover knishes
from the Boston Globe
1 cup diced turkey
1 cup coarsely chopped stuffing
1 cup mashed potatoes
1 cup cooked sweet potatoes or winter squash (I used butternut squash)
Flour, for sprinkling
1 sheet puff pastry, thawed
1 teaspoon milk or cream
1 cup gravy, heated
1 cup cranberry sauce
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a bowl, combine the first four ingredients. Stir well.
3. On a well-floured surface, roll out puff pastry to a 16″x8″ rectangle. Cut into 6 squares.
4. Place a healing 1/2 cup of the leftover mix in the center of each square. Carefully fold the dough edges towards center, leaving about 1/2″ of the leftover mix exposed on top. Transfer to baking sheet.
5. In a small bowl, beat the egg & milk/cream. Liberally brush the outside of each knish with the egg mix.
6. Bake the knishes for 25-30 minutes, or until deep golden brown. Serve with gravy & cranberry sauce.
I served them with Mark Bittman’s Brussel Sprouts, another excellent recipe I’ll have to cover another time.