Confit Garlic, Goat Cheese and Dill Knishes with Pickled Mustard Seeds
Cookology chef Ed Hardy created this winning recipe for the 2019 Tzedek DC Celebrity Chef Challenge, and it was a hit with the panel of judges as well as event guests.
- Confit Garlic and Oil
- Peeled cloves from 2 heads of garlic
- Olive oil
- Pickled Mustard Seeds
- 1 cup apple cider vinegar
- 1 cup water, or more as needed
- ½ cup sugar
- 3 pinches kosher salt (about ½ teaspoon)
- ½ cup yellow mustard seeds
- 2 pounds Yukon Gold potatoes, peeled
- 1 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, melted
- 3 tablespoons snipped fresh chives
- 3 tablespoons fresh dill, plus more for garnish
- 8 ounces goat cheese (plain chèvre)
- Kosher salt
- Freshly ground black pepper
- 1 sheet store-bought puff pastry, defrosted but still chilled (10-by-15 inches, rolled 1/8-inch thick)
- 1 large egg, lightly beaten
- Confit garlic and oil: Place garlic cloves in a small saucepan and add enough oil to cover. Cook over medium-low heat for about 15 minutes, or until cloves are golden brown and soft. Strain cloves of garlic, reserving infused oil. You will need about 18 confit cloves and 5 tablespoons of the garlic oil to make the knishes. Cool to room temperature. (See MAKE AHEAD for storage.)
- Pickled mustard seeds: Combine vinegar, water, sugar, salt and mustard seeds in a medium saucepan. Cook over medium heat, stirring until sugar has dissolved. Reduce heat to medium-low and cook for 8 to 10 minutes, or until seeds have roughly doubled in size, adding more water as needed. Cool to room temperature before using. (See MAKE AHEAD for storage.)
- Knishes: Place potatoes in a large pot and cover with cool water. Bring to a boil over high heat, then reduce heat to medium and cook for 20 to 30 minutes (depending on the size of the potatoes), until just tender enough to be pierced easily with a sharp knife. Drain, cool slightly and then mash in a large mixing bowl.
- Stir in 18 or so confit garlic cloves and 5 tablespoons of garlic oil, heavy cream, melted butter, chives and 3 tablespoons dill until well incorporated, then gently fold in pinches of goat cheese, so streaks of cheese remain. Season mixture lightly with salt and pepper.
- Position upper and lower oven racks; preheat to 375 degrees. Line two baking sheets with parchment paper or silicone liners. Cut the chilled puff pastry into 35 squares of equal size, re-rolling scraps as needed.
- Place about 2 tablespoons (1 ounce) of potato filling at the center of each square, then fold in/pinch the sides of the puff pastry to cover, leaving a slight opening in the middle. Brush each knish with the beaten egg. Refrigerate tray of filled knishes for 15 minutes to chill them so they hold their shape while baking. Bake for 40 to 45 minutes or until golden brown and fragrant, rotating the baking sheets top to bottom and front to back halfway through.
- Serve warm or at room temperature, topped with more dill and garnished with a spoonful of pickled mustard seeds.
- MAKE AHEAD The confit garlic and its oil can be refrigerated, separately, for up to 1 month. The pickled mustard seeds can be refrigerated in their liquid for up to 2 weeks. The knishes are best served the same day they are baked.