Knish me, I’m Jewish! And I’m Mofongo Knishes with Mustard Amba!
You may remember when I made a Jewish-inspired Pastrami Mofongo a few weeks ago. Well, the mofongo is tasty on its own, of course, but I thought to myself it would be even better stuffed into knishes! This is my favorite knish dough I’ve made so far, so feel free to use the dough and add a different filling too! It would totally work with potatoes or kasha or what’s your favorite knish filling?? These are mini knishes, which is fun because you can eat more and they are good for parties too. And with Thanksgiving and Hanukkah coming up I am in FULL PARTY MODE. And Mofongo Knishes are what I’m serving.
Okay honestly we will probably go out for Chinese food for Thanksgiving again like we did last year (Peking duck > turkey), and pre-Hanukkah I’m so busy with ModernTribe that I hardly have time to throw a shindig! But if I did, Mofongo Knishes would be on the table for sure. And this Spicy Dill Pickle Hummus. And these Deep Fried Matzo Balls. Like most delicious Jewish foods, these are pretty brown. So I’m pairing them with a Mustard Amba which is a nice mix of tropical and Middle Eastern and classic mustard knish combo. It’s perfection and colorful!
This dough comes together fast and makes flaky and tasty knishes!
I use the cut, fill and seal method to make individual bundles of joy.
Ready with their egg wash for baking!
While your knishes are baking, whip up the quick Amba Sauce!
Serve warm and nosh away!
If you don’t make the amba, serve with spicy mustard instead. It’s a must!
These reheat well too so you can make them ahead of time! Check out that mofongo cross-section.
- Prepare the Pastrami Mofongo ahead of time. You can use leftovers for this recipe.
- First, make your dough. Whisk together 2 eggs, ½ cup schmaltz and vinegar, and then add in flour, baking powder and salt and knead for 10 minutes until you have a dough that is soft and not sticky. Add in up to ¼ cup of warm water as you're kneading to get the perfect consistency.
- Cover and rest for an hour.
- Pre-heat oven to 375 degrees F.
- Now let’s assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it, about ⅛ inch thick. Then cut out 3-inch rounds (using a cookie cutter or wine glass works great!). Put a scant tablespoon of the Pastrami Mofongo in each circle and scrunch up to make a knish. covering with the dough or leaving the middle exposed. Repeat with the rest of the dough.
- Then wash with the last egg and bake at 375 degrees F until golden brown, about 20-25 minutes.
- Serve warm with Mustard Amba.