Memorable knishes

Yield: 24 Servings

Measure Ingredient
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
2 tablespoons Vegetable oil
2 \N Eggs; lightly beaten
2 tablespoons Chicken fat; melted
\N \N Or vegetable oil
2 cups Finely chopped onion
2 cups Plain mashed potatoes
\N \N Salt; to taste
\N \N Freshly ground black pepper; to taste
1 \N To make the dough: Combine the flour,
\N \N Baking powder, and salt in a
1 large Bowl. Make a well in the center and add
\N \N The oil, eggs and 2
1 tablespoon Water. Gradually mix the wet ingredients
\N \N With the
\N \N Flour. Add up to 2 tablespoons more water
\N \N If necessary. Knead the dough until it
\N \N Forms a rough ball. (Personally, I do
\N \N This part in my food processor.
\N \N It makes wonderful noodle dough, which is
\N \N What this is. KM)
2 \N Knead the dough on a lightly floured
\N \N Surface until the dough is
\N \N Smooth, about 6 minutes. Place the dough
\N \N In a lightly oiled bowl, cover and
\N \N Refrigerate for 1 hour.
3 \N Preheat the oven to 350 degrees.
4 \N To make the filling: Combine the chicken
\N \N Fat, onions, potatoes and
\N \N Salt and pepper to taste in a bowl.
5 \N Remove the dough from the refrigerator and
\N \N Divide it into thirds.
\N \N On a floured surface, roll out one piece
\N \N Of the dough into a thin rectangle
\N \N About 10 inches long. Spread about 2/3
\N \N Cup of the filling along one
1 \N Long end, about 1 inch from the edge. Roll up
\N \N Like a jelly roll and pinch
\N \N The the edges closed. Repeat with the
\N \N Remaining pieces of dough and
\N \N Filling.
6 \N Arrange the rolls on baking sheets. Bake
\N \N Until browned, about 40
\N \N Minutes.
7 slices The knishes and serve.

DOUGH

FILLING

Formatted for MC3 by Kim Mendoza, yqym81a@...

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