Recipe - Jewish Potato Knish

DOUGH
2 cup Flour
One half teaspoon Baking powder
One fourth teaspoon Salt
1 Egg
One fourth cup Oil

POTATO FILLING
4 Potato; cooked mashed
Chicken fat; melted
Salt
Pepper; lots of pepper

LIVER FILLING
One half pound Liver; beef, broiled, choppd
3 Chicken liver; broiled chopd
One half pound Ground beef; sauteed
One half cup Potato; mashed
1 Egg
1 Onion; minced and browned i
1 tablespoon Oil
One half 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 1in.
slices. Pull ends of the dough over the filling and tuck into the knish to
form small cakes. Place on a wellgreased 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,

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini