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Jewish Potato Knish
-----------------------------------DOUGH----------------------------------- 2 c Flour 1/2 ts Baking powder 1/4 ts Salt 1 Egg 1/4 c Oil -------------------------------POTATO FILLING------------------------------- 4 Potato; cooked mashed Chicken fat; melted Salt Pepper; lots of pepper -------------------------------LIVER FILLING------------------------------- 1/2 lb Liver; beef, broiled, choppd 3 Chicken liver; broiled chopd 1/2 lb Ground beef; sauteed 1/2 c Potato; mashed 1 Egg 1 Onion; minced and browned i 1 tb Oil 1/2 ts 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 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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