INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
Put the flour, baking powder, and salt in the bowl of a heavy-duty mixer
equipped with a dough hook. Add 1 tablespoon of the oil, the eggs, and 2
tablespoons of water. Knead for 3 to 4 minutes, add the remaining oil and
as much water as needed to make a smooth dough. Or mix the ingredients in a
bowl with a wooden spoon and knead the dough on a floured surface for 6
minutes. Put the dough in an oiled bowl, turn it to oil it all over, and
cover it with plastic wrap. Let it stand for 1 hour. Preheat the oven to
350 degrees. Heat the fat or oil in a medium skillet and saute the onions
until they are just tender. Mix them thoroughly into the mashed potatoes
and add salt and pepper to taste. Divide the dough in thirds. On a floured
surface, roll one piece into a thin rectangle about 10 inches long. Place
about 2/3 cup of the potato filling along the long end, about 1 inch from
the edge. Roll up dough like a jelly roll and pinch the edges closed.
Repeat twice, with the remaining dough and filling. Arrange the long rolls
on a baking sheet, and bake them for about 40 minutes, until browned. Slice
and serve. (Unbaked or baked knishes can be frozen, and baked or reheated.
Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20
minutes.) This recipe yields about 2 dozen 1 1/4-inch slices.
Recipe Source: THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr.
(c) 1991 Alfred A. Knopf, New York - 415 pages - $23.00 As reprinted in the
Mar/Apr, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12-12-1995
Recipe by: Lyn Stallworth and Rod Kennedy Jr.
Posted to Bakery-Shoppe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Feb 7, 1998

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