These knishes are so pretty, I'd consider serving them year round. If you omitted the cake flour and used extra potato starch, you could make these gluten free. I don't know why I don't make use of potato starch during the year-it sure is versatile.
For the Filling:
2 large carrots, finely diced
2 large onions, finely chopped
A handful of fresh parsley, chopped
1 stalk celery, finely diced
Thyme, Salt, Pepper, Paprika to taste
4 tablespoons olive oil for cooking
In a large pan over medium heat, cook the vegetables and spices in oil until very soft. Cool slightly while you make dough.
Preheat oven to 375 degrees F. Grease a baking sheet
2 tablespoons butter
4 cups mashed potatoes
1 1/2 cups potato starch
3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
Enough Passover cake flour to make a dough that can be kneaded. You will need about 1/2 cup.
Cut the butter into the potatoes and potato starch. Beat in the eggs, salt, and pepper. Add enough cake flour to make a dough that is spongy and easy to knead.
Divide dough in 8 pieces. Make a ball, and with your thumb, make a well in the centre. Fill, and pinch closed. Pat into a rectangle and place on baking sheet.
Bake 20 minutes, rotate pan and bake 10 minutes more or until slightly browned on top and dry.
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