As I went along cooking today, I kept thinking about how to do this times 10, what with all the potatoes to peel and chop and boil, onions to cry over.... Made double batch of dough, used half of it, the other half for some sort of sweet knishes later in the week. Cranked the oven to 425 this time (recipe calls for 375) and checked occasionally -- 28 minutes gave some nice browning to the tops. I think I may even go hotter next time. Potato knishes came out nicely, I'm happy with the potato-onion balance, and the dough is thin and even. Bit more salt and a healthy dose of freshly ground black pepper next time.
Kasha: good, cooked with water, a little butter and salt, a little pepper, and sauteed fresh mushrooms with a little garlic. Also needed more salt. After it cooked, I mixed in two eggs, which helped firm up the mix in the final knish. I also made a handful of broc-cheddar knishes. A cup of broccoli quick-steamed, chopped, and mixed with equal amounts potato mixture and shredded mild cheddar (left over from recent burrito making!). They look and taste very good. My daughter agrees!
