Is there anything better than waking up the day after Thanksgiving and raiding the fridge full of leftovers while everyone else is elbowing one another at the mall?
My favorite Thanksgiving leftovers were always the excess crescent rolls slathered in butter next to some stuffing and a heaping pile of glazed sweet potatoes. A few carbs during the holidays never hurt anyone. But there comes a point sometime on the Saturday or Sunday after Thanksgiving where you just can’t look at another plate of turkey and glazed sweet potatoes. You are craving something different, but ahhh – who wants to waste all those leftover?
Fret no more because I have your solution: bite-sized Thanksgiving knishes made with leftover mashed potatoes, turkey and cranberry sauce. Combine these mini treats with some cranberry mustard dipping sauce and leftovers never sounded so good!
- Substitute the mashed potatoes with leftover stuffing or mashed sweet potatoes.
- Substitute the cranberry sauce inside the knishes for leftover gravy.
The possibilities are endless, or at least as endless as your leftovers.
2 sheets puff pastry, thawed for 30 minutes
1 cup cranberry sauce, divided
1 Tbsp Dijon mustard
½ tsp whole grain mustard
½ cup leftover mashed potato
½ - ¾ cup leftover turkey, diced
1 egg, beaten
All purpose flour for rolling out puff pastry
Preheat the oven to 375 degrees.
On a lightly floured surface, roll out the puff pastry on all sides so that dough stretches slightly. Cut into 9 even squares.
Using fingers stretch each square just a little bit more. Add tsp of mashed potatoes, a few pieces of turkey and tsp of cranberry sauce onn each square.
Fold each point of the puff pastry up and pinch at the top. Twist puff pastry and then push down. Repeat.
Brush each knish with beaten egg.
Bake for 30-35 minutes, until golden brown.
While knishes bake, mix ½ cup cranberry sauce with 1 Tbsp Dijon mustard and ½ tsp whole grain mustard. Spicy brown mustard can also be substituted. Whisk together until smooth.
Serve knishes while warm with cranberry mustard.
What’s the best way to ring in the (secular) New Year? With spiced meat wrapped in puff pastry of course!
Last year my husband and I planned to have a real New Year’s Eve out in NYC – which was probably a little overambitious for a 6 month pregnant meatball like myself. And so at the last minute I came to my senses and decided staying in with some close friends, food and wine was a wiser option. I hadn’t planned to cook anything so didn’t have too many ingredients on hand. I did, however, have some ground beef and puff pastry in the freezer and so – voila! Puff pastry meat knishes were born.
Everything tastes better wrapped in puff pastry, so throw some of these together as part of your party spread, or to nosh on before you head out on the town.
4 sheets puff pastry (1 box)
2 yukon gold potatoes
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1/2 lb ground beef
2-3 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
Pre-heat oven to 375 degrees.
Remove puff pastry from freezer and let sit on counter for 20-30 minutes until it has softened a bit and can easily be unfolded.
Peel potatoes. Boil potatoes in salted water for 20 minutes, or until fork tender. Drain water and mash potatoes using a masher, ricer or heavy fork. Add 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil to potatoes and mix.
In a large saute pan, heat olive oil. Saute onions and garlic until translucent. Add cumin, paprika, salt and pepper. Add meat and brown until cooked through.
Drain excess oil and liquid from meat.
Lightly roll out puff pastry with rolling pin. Cut each puff pastry sheet into 6 squares.
On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture. Fold each corner of the puff pastry square up until they touch. Pinch and twist tips down to form the knish.
Brush with lightly beaten egg. Bake until golden brown, around 25-30 minutes.
Serve with spicy brown mustard.