Jewish potato knish
1 servings
Ingredients
| Quantity | 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 |
Directions
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,