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Pulse flour and salt in the food processor. Add butter and Fustini&rsquo,s Garlic EVOO and pulse to form small pieces. While puling, slowly add enough brandy to bring the dough together. Flatten to disk, wrap in film and refrigerate overnight. Roll to 1/4 inch and cut 3-inch circles, re-rolling when necessary.
Fill pastry circles with a spoon full of filling. Fold over to make half-moons and seal by pressing with the tines of a fork. Repeat to make all knish. Refrigerate 30 minutes. Preheat oven to 375 degrees. Place knish on a parchment-lined sheet tray and bake until golden brown and hot - 20 minutes. Remove and serve hot with yellow mustard or brown gravy.
Place potatoes into a large pot and cover with cold water. Place over moderate heat and boil until potatoes are just tender. Meanwhile, place Fustini&rsquo,s Single Varietal olive oil and butter in a large skillet and when melted, add the onion and sauerkraut. Cook over moderate heat, stirring frequently, until soft and translucent - 10 minutes. Drain potatoes well. Add onion mixture, season with salt and pepper and mash together. Chill overnight.
