Jewish Potato Knish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
2 cup: Flour,
1/2 tsp: Baking powder,
1/4 tsp: Salt,
1: Egg,
1/4 cup: Oil,
POTATO FILLING
4: Potato, cooked mashed
Chicken fat, melted
Salt,
Pepper, lots of pepper
LIVER FILLING
1/2 lbs: Liver, beef, broiled, choppd
3: Chicken liver, broiled chopd
1/2 lbs: Ground beef, sauteed
1/2 cup: Potato, mashed
1: Egg,
1: Onion, minced and browned i
1 tbsp: Oil,
1/2 tsp: Salt,
Directions:
Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly
until dough is soft; it will be slightly oily but not sticky. Cover
and set in a warm place for 1 hour. Make filling. For either filing,
combine all ingredients and mix well. Divide dough in half and roll
as thin as possible into a rectangle. Spread the filling on long side
of the dough and roll like a jelly roll. CUt into 1-in.
slices. Pull ends of the dough over the filling and tuck into the
knish to form small cakes. Place on a well-greased baking sheet. Bake
in a 375 degree F.
oven until brown I didnt post the original knish recipe, but I do
have quite a few in my collection.
This is one from Balabustas More Favorite Recipes,
by the Bnai Israel Sisterhood, Gainesville,
Source from luhu.jp
Beat egg, oil, and water and add to the flour mixture. Knead lightly
until dough is soft; it will be slightly oily but not sticky. Cover
and set in a warm place for 1 hour. Make filling. For either filing,
combine all ingredients and mix well. Divide dough in half and roll
as thin as possible into a rectangle. Spread the filling on long side
of the dough and roll like a jelly roll. CUt into 1-in.
slices. Pull ends of the dough over the filling and tuck into the
knish to form small cakes. Place on a well-greased baking sheet. Bake
in a 375 degree F.
oven until brown I didnt post the original knish recipe, but I do
have quite a few in my collection.
This is one from Balabustas More Favorite Recipes,
by the Bnai Israel Sisterhood, Gainesville,
Source from luhu.jp
Tags
Vegetables