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Title: Frances' Famous Knishes
Categories: Blank Jewish Potato Side
Yield: 36 Servings
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | tb | Shortening |
| 1 | lg | Onion -- diced |
| 2 | lb | Potatoes -- peeled |
| 3 | tb | Oil -- or chicken fat |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teaspoon salt and shortenng, blending with your fingers. Add 2/3 cup watr from the cooking potatoes. Knead lightly. Dough should be soft, but firm enough to roll. Add a bit more flour, if necessary. Smooth into a ball and cover bowl.
Brown onion in oil. Drain and mash potatoes and add onion. Add salt and pepper. Roll 1/3 of the dough into a thin rectangle, about 7"x14". Place a strip of potato mixture about 1 1/2" wide and high along the long edge. Roll like a jelly roll. Cut into 1 1/4" pieces. Take each piece and stretch the dough to cover the cut edges, unrolling slightly, if necessary. Knishes should be flat on the bottom and rounded on top. Don't worry if the dough tears of potato shows through. Repeat the process twice more with the remaining dough and potatoes.
Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly browned. If they are going to be frozen, bake only partially, and finish baking when ready to serve.
Recipe By : Frances Lubkin