Title: Chicken Knishes
Categories: Poultry Chicken Jewish Grain
Yield: 1 Servings

POTATO DOUGH
1	lb	Potatoes (500 g)
1/4	c	Chicken Fat, Vegetable Shortening or Peanut Oil (50 g2 oz)
1/3	c	Flour (75 g/3 oz)
FOR THE FILLING
6	oz	Cooked Buckwheat (150 g); (Raw: abt 100g/4 oz/1/2 c
12	oz	Cooked Chicken Meat (350 g); preferably dark
1	md	Onion; finely chopped
2	tb	To 3 tb Chicken Fat,
		Vegetable Shortening or oil Salt Black Pepper
		Egg Glaze

The word "knish" probably comes from Yiddish word "knapen", to pinch. This describes method of shaping these delicious pastries. I came across this light & delicious "knish" in one of Toronto's kosher delis; sadly I cannot remember it's name. The knish was shaped as a small stuffed round ball & was deep fried instead of baked. The proud owner naturally refused to give me recipe. Yet it was so delicious that I tried to recreate it, quite successfully, in my own kitchen. My version is baked instead of fried, which makes it marginally less fattening.

Cook unpeeled potatoes in salted water. Pour off water, return to heat & dry potatoes well. Mash to a smooth puree. Allow to cool. Add melted fat & flour & knead to a smooth , softish dough. If dough is too soft to handle, add some more flour. Cover & allow to rest for a while. Boil buckwheat in water until soft. Drain well. Mince or process cooked chicken meat. Fry chopped onion in fat until golden. Add to chicken meat together w/buckwheat, flavor w/salt & pepper, mix well. Divide dough into 24 pieces, rolling each into a ball. Flatten each ball to an even circle. Place 1 heaped spoonful of stuffing in the middle & reshape. Place on a well-greased baking tray, brush w/egg glaze & bake in a hot oven (gas 6, 205C, 400F) for 25 mins or until th eknishes are nicely brown.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd) By: Oded Schwartz

Log Of Sam Lefkowitz (S.S. Mein Kind)

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