Potato and Liver Knishes
Categories : Side Dish Jewish Vegetables
KITCHEN -----DOUGH----- 2 cups Flour 1/2 teaspoon Baking powder 1/4 teaspoon Salt 1 Egg 1/4 cup Oil -----POTATO FILLING----- 4 Potato -- cooked mashed Chicken fat -- melted Salt Pepper -- lots of pepper -----LIVER FILLING----- 1/2 pound Liver; beef, broiled -- chopped 3 Chicken liver -- broiled
1/2 pound Ground beef -- sauteed 1/2 cup Potato -- mashed 1 Egg 1 Onion -- minced and browned i 1 tablespoon Oil 1/2 teaspoon Salt
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 |