Potato Cocktail Knishes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Jewish | * jewish, Appetizers, Knishes | 24 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | T | Vegetable oil, to 2 |
| tablespoons | ||
| 2 | Eggs, lightly beaten | |
| 4 | T | Water |
| 3 | T | Rendered chicken fat or |
| vegetable oil | ||
| 2 | c | Finely chopped onions |
| 2 | c | Freshly mashed potatoes |
| Salt, to taste | ||
| Black pepper, freshly | ||
| ground to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 60
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 15.5mg
Sodium: 87.6mg
Potassium: 36.9mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: <1g
Protein: 1.7g