Yield: 4 servings
|\N \N||Dwigans fwds07a -- nathan|
|\N \N||And goldman|
|1 cup||Salted margarine or butter|
|1 large||Egg -- slightly beaten|
|1 tablespoon||White vinegar|
|¼ cup||Club soda|
|1 large||Egg yolk|
|\N \N||Sesame seeds|
|6 mediums||Size potatoes|
|1 large||Onion -- chopped small|
|\N \N||Cooking oil, chicken fat|
|\N \N||Or margarine|
|1 large||Egg beaten|
|\N \N||Pepper to taste|
Pastry: blend in the margarine or butter with the flour. add the egg, vinegar and club soda. Knead well and form the dough into a ball.
Place in the refrigerator for 2 hours.
Filling: Peel and halve the potatoes. cook them, covered, in boiling salted water until tender, about 30 minutes. Drain and mash. While the potatoes are cooking fry the onions in cooking oil, chicken fat or margarine until soft and golden but not crisp. Add to the puree, stir in the egg and season to taste.
Procedure. Preheat the oven to 375. Divide the dough into four parts, roll it out thin an dcut into small circles, about 2 inches in diameter. Place 1 tsp of the potatoe mixture in the center of each.
Fold the crust in half and crimp the edges to close with a fork dipped in cold water. Place on a grased baking sheet, brush with beaten egg yolk and sprinkle with sesame seeds. To prepare potatoe knishes ahead, follow the recipe until the pastry is filled and closed. place on a sheet of waxed paper, cut into slices and wrap tightly. Store in refrigerator or freezer. remove ½ hour before baking, let sit, brush the surface with egg yolk and sprinkle with sesame seeds. Bake as described above Variation: Take ¼ of the dough and roll out into a large circle. Place the mixture on half of dough circle, fold the other side over and crimp the edges closed with a fork dipped in cold water. brush the surface with egg yolk and sesame seeds and bake as described above.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking