Yield: 1 servings
|½ teaspoon||Baking powder|
|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|
|Pepper; lots of pepper|
|1||Onion; minced and browned i|
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,