Recipe#12048

Title: Knishes 05

From: Albert & Lita Lotzkar alotzkar@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Jewish Potato Knishes 
 Date: 2 Dec 1998 21:56:41 -0700 
 Message-ID: <366374E7.3B1B53DD@home.com> 

3/4 cup warm water
 1/4 cup oil
 a pinch of salt
 plain flour (what it takes)
 1.5 kg potatoes  ( 2 1/2 - 3 lbs)
 1 or 2 tsp water
 salt & pepper
 3 onions chopped and fried in oil
 Mix water, oil and salt. Add flour, mixing with wooden spoon until
 you have a soft dough. Let it rest for 1/2 hour.
 Cook potatoes, puree with the water, salt and pepper. Add the fried
 onions.
 Stretch dough with your hands under the dough until it is very,
 very thin.
 Shape it in long rectangles, put the potatoes filling formed as a
 cylinder 1.5" in diameter along the long side of the dough. Wrap
 the dough around the filling 3 or 4 times.
 Now to shape the knishes. Cut pieces of this cylinder using the
 outside edge of your hand as a knife. This separates the filling
 and joins the dough. The pieces more or less 1" in size. You take
 these pieces with one hand on each cut side and pinch the dough to
 close the knish, turning your fingers and pushing a little towards
 the centre.
 Oil a biscuit tin or bowl, and put the knish in it and turn it to
 oil it all over. Bake the knishes in a hot oven until golden.  You
 can make knishes small or medium sized.