INGREDIENTS

INSTRUCTIONS

Make dough first. In the bowl of a food processor, place the flour and
salt. As machine runs, drop in the butter and pulse to create a grainy
mixture. Add sour cream or yogurt and process only until a ball forms.
Remove from machine and pat on a lightly floured board into a disc.
Chill while preparing filling. Prepare onions by sauteeing in oil
until golden. Do this slowly. Remove from heat. Boil potatores.  Remove
skins and mash well. Stir in beaten eggs, melted margarine,  salt and
pepper to taste and onions. Set aside. Using half the dough,  roll out
on a lightl floured board into a rectangle about 10 by 20  inches.
Spread o horizontal edge with one-quarter of the potator  mixture. Roll
away from you, as for a jellyroll into the centre of  the dough. Cut
the dough in half, separating the rolled part (or  jellyroll you have
formed). Cut the roll into about 10 - 12 small  pieces. Repeat with
remaining ingredients to end up with four  jellyrolls. Knishes can be
frozen at the point and baked off as  needed. Preheat oven to 350. On a
lightly greased baking sheet, place  the knishes on their ends, that
is, cut side down and squish the  kinish slightly on its end. Brush
very lightly with melted margarine.  Bake until almost golden, about 25
minutes, brush lightly with egg  wash, return to oven and bake until
nicely and evenly browned.  Per serving: 66 Calories; 4g Fat (58%
calories from fat); 1g Protein;  6g Carbohydrate; 18mg Cholesterol;
37mg Sodium Posted to MC-Recipe  Digest V1 #1019 by BGL
<cyberfun@earthlink.net> on Jan 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 21.8mg
Sodium: 64.1mg
Potassium: 113.9mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: <1g
Protein: 1.5g