Potato and Liver Knishes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side Dish Jewish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 I didn't post the original
knish recipe, but I do have quite a few in my collection.
"Balabustas More Favorite Recipes" by the B'nai Israel Sisterhood,
Gainesville, Florida:
Source: rec.food.cooking
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