Mini Potato and Chard Knishes

Serves: Makes 18



2 1/2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt 
1 egg
1/2 cup vegetable oil
1 teaspoon white vinegar
1/2 cup warm water


2 cups Cut 'N Clean Greens Organic Rainbow Chard 
Olive oil, for drizzling
1 white onion, chopped small
5 red or Yukon potatoes, peeled and cut into 1- to 2-inch pieces
Salt and pepper, to taste
1 egg, for egg wash
Sesame seeds, for garnish (optional)


Make the dough: In the bowl of a stand mixer, add the flour, baking powder and salt and mix to combine. Make a well in the center and add the wet ingredients -- the egg, oil, vinegar and water. Use a dough hook to mix together until it forms a cohesive mass. You may need to use a spatula or scraper every so often to push down the flour from the sides.

Bring the dough to a floured surface and knead by hand for about 10 minutes until it becomes a smooth and slightly elastic dough. Cover the dough with plastic wrap and allow the dough to rest in a bowl for about an hour.

Make the filling: While dough is resting, make the filling. Drizzle olive oil in a large skillet and heat to medium-low. Add chopped onions and sauté for 45-60 minutes, stirring occasionally so they don't burn. Allow  the onions to deepen in color until very soft and caramelized and a golden brown; be patient. When done, remove onions to a bowl.

In the same pan, add another drizzle of olive oil and chopped Cut 'N Clean Greens Organic Rainbow Chard and sauté for 1-2 minutes until lightly wilted. When done, add to the bowl with the onions.

Next, boil potatoes in water until they are very tender and mashable. Once done, add the potatoes to the same bowl with the onions and chard. Use a potato masher to mash and mix everything together. Season to taste with salt and pepper.

Once the dough has rested, it will feel pretty oily, which is OK. Cut dough in half and roll out the first piece of dough to about a 9- by 13-inch rectangle.

Next, add half of the potato mixture in a log shape and fold dough over it twice to enclose, seam side down. Cut off any excess dough and seal the ends together. Cut dough log into 9 pieces, pinching closed the dough on one of the sides of each piece, and gently forming each piece into a little round knish. View process here.

Repeat this rolling-stuffing-cutting-pinching-shaping assembly process with the second piece of dough.

Place knishes on a parchment-lined baking sheet. In a small bowl, whisk egg with a teaspoon of water to make an egg wash. Brush the tops of the knishes with egg wash and sprinkle with sesame needs, if using. Bake at 375F degrees for 30-35 minutes, turning pans halfway through baking time for even browning. Knishes should be light golden brown.

Remove pans from oven and allow knishes to cool for a few minutes before serving.

These are best served with simple mustard.

Popular vegetable substitutions include: Beet Greens or Euro Greens or Rainbow Chard
Mini Potato and Chard Knishes

Recipe and photo by Samantha Ferraro, The Little Ferraro Kitchen

The classic potato knish gets a change-up with a more petite size and a new filling -- caramelized onions and bright organic rainbow chard along with the spuds, for a perfect 1- or 2-bite appetizer.