Recipe - Potato Knishes

1 cup Mashed potato
1 Egg
Flour to make a stiff dough
1 tablespoon Pareve margarine or chicken
fat
Salt to taste.

Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg
yolk or evaporated milk. Bake in moderate oven (350F) until delicately
browned or about 20 min.

Variations: The same proportions may be used in making larger quantities.
Fillings may be added. Make a depression in the center of each mound and
fill with 1 tbs. of cooked leftover meat or chicken or a combination of
chopped liver and hardcooked eggs. Or fill with pot cheese seasoned to
taste (don't use chicken fat!!) with salt and pepeer and combined with 1
egg per cup of cheese. Then bake.

Posted to JEWISHFOOD digest Volume 98 #005 by "Shoshana L. Boublil"
toramada@mail.netvision.net.il on 5 Ja, n 98