Jewish potato knish

Yield: 1 servings

Measure Ingredient
2 cups Flour
½ teaspoon Baking powder
¼ teaspoon Salt
4 Potato; cooked mashed
Chicken fat; melted
½ pounds Liver; beef, broiled, choppd
3 Chicken liver; broiled chopd
½ pounds Ground beef; sauteed
½ cup Potato; mashed
1 Egg
¼ cup Oil
Salt
Pepper; lots of pepper
1 Egg
1 Onion; minced and browned i
1 tablespoon Oil
½ teaspoon Salt

DOUGH

POTATO FILLING

LIVER FILLING

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 I didn't post the original knish recipe, but I do have quite a few in my collection.

This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville,

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