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Title: Jewish Potato Knish
Categories: Vegetable
Yield: 1 Servings
| DOUGH | ||
| 2 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 1/4 | c | Oil |
| POTATO FILLING | ||
| 4 | Potato; cooked mashed | |
| Chicken fat; melted | ||
| Salt | ||
| Pepper; lots of pepper | ||
| LIVER FILLING | ||
| 1/2 | lb | Liver; beef, broiled, choppd |
| 3 | Chicken liver; broiled chopd | |
| 1/2 | lb | Ground beef; sauteed |
| 1/2 | c | Potato; mashed |
| 1 | Egg | |
| 1 | Onion; minced and browned i | |
| 1 | tb | Oil |
| 1/2 | ts | Salt |
Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F. oven until brown.
From the recipe files of:
Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe
recipes@ilos.net By Wes King previous next