Potato Cocktail Knishes

* Exported from MasterCook *

Potato Cocktail Knishes

Recipe By : THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr.
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ÿ DOUGH ÿ
2 Cups All-purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
1 Tablespoon Vegetable oil -- to 2 tablespoons
2 Eggs -- lightly beaten
4 Tablespoons Water
ÿ FILLING ÿ
3 Tablespoons Rendered chicken fat or vegetable oil
2 Cups Finely chopped onions
2 Cups Freshly mashed potatoes
Salt -- to taste
Black pepper, freshly ground -- to taste

Put the flour, baking powder, and salt in the bowl of a heavy-duty mixer equip
ped with a dough hook. Add 1 tablespoon of the oil, the eggs, and 2 tablespoon
s 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 wood
en 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 i
n a medium skillet and saute the onions until they are just tender. Mix them t
horoughly 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 a
bout 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 rema!
!
ining dough and filling. Arrange the long rolls on a baking sheet, and bake the
m for about 40 minutes, until browned. Slice and serve. (Unbaked or baked knis
hes can be frozen, and baked or reheated. Do not defrost. Unbaked knishes tak
e about 45 minutes, baked 15 to 20 minutes.)




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