126 46
NOVEMBER 25, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
A Taste of Taste POTATO DREIDEL STACKS Recipe by Shaindy Siff Styling and photography by Chay Berger
I love to get into the yom tov spirit! This is my spin on potato bourekas, Chanukah style. Yield: 10 servings Pareve
Ingredients
Dreidels • 20 pastry dough squares • Oil spray Potato filling • 10 Yukon gold potatoes, peeled and quartered • Water • Salt • 2 frozen garlic cubes • ¾ stick margarine • Pepper Mushroom sauce • 16 oz. fresh mushrooms, sliced • 1 large white onion, diced • 2 frozen garlic cubes • ½ Tbsp chicken soup mix • 2 Tbsp white cooking wine • 2 Tbsp oil • Salt to taste • Black pepper to taste • 1½ Tbsp cornstarch dissolved in 1½ Tbsp water
Preparation
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Prepare the dreidels: Using a dreidelshaped cookie cutter, cut a dreidel out of each pastry square. Using a fork, poke
some holes in the dough. Oil-spray each dreidel. Bake for 20 minutes, until golden. 3. Prepare the potatoes: Place potatoes in a pot and fill with water to cover. Add salt. Cook on medium-high for 20–30 minutes, until soft. 4. Once cooked, drain potatoes and pour them back into the pot. Add garlic, margarine, salt, and pepper. Using a fork or potato masher, mash until smooth. Prepare the mushroom sauce: In a large
frying pan, combine mushrooms, onions, garlic, chicken soup mix, white wine, oil, salt, and pepper. Sauté on mediumlow for 15–20 minutes, until soft. Add cornstarch and bring to a boil. Once sauce has thickened, lower flame until ready to eat. 5. Assemble: Place one dreidel on a plate. Using a piping bag, pipe potato mixture onto the dreidel. Place another dreidel on top. Pour mushrooms sauce on top. Repeat with remaining dreidels.
