Knish

INGREDIENTS

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oven to 375 degrees. In a mixing bowl, combine the onions,
potatoes, egg, and parsley together. Season with salt and pepper. Set
aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar,
and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into
4 balls and let rest, covered with a cloth, about 30 minutes. Roll each
ball of dough out as thin as possible into a flat rectangle. Sprinkle the
dough with flour and cover with parchment paper. Let the dough rest for
15    minutes. Using your hands, spread the dough out very thin.
Spread 1/4 of the filling onto one third of the dough, leaving a one inch
border. Holding the parchment paper, roll up the dough like a jelly roll,
brushing oil across the top a couple of times as you roll. Using the side
of your hand like a knife, divided the roll into 2-inch knishes. Pinch the
open ends shut. Repeat procedure with remaining balls and dough. Place the
knishes, flat side down, 2 inches apart, on a greased baking sheet. The
knishes will need to be baked in batches. Brush the knishes with the egg
wash. Bake for 25 to 30 minutes or until the pastries are golden brown.
Place the knishes on a platter and garnish with Bayou Blast and parsley.
This recipe yields about 2 dozen knishes.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Recipe adapted from
JEWISH COOKING IN AMERICA by Joan Nathan From the TV FOOD NETWORK - (Show #
EE-2364 broadcast 05-15-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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