Frances' Famous Knishes

* Exported from MasterCook II *

Frances' Famous Knishes

Recipe By : Frances Lubkin
Serving Size : 36 Preparation Time :0:00
Categories : **** Appetizers
Jewish Potatoes
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 large onion -- diced
2 pounds potatoes -- peeled
3 tablespoons oil -- or chicken fat
3/4 teaspoon salt
1/4 teaspoon pepper

Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teaspoon
salt and shortenng, blending with your fingers. Add 2/3 cup watr from the
cooking potatoes. Knead lightly. Dough should be soft, but firm enough to
roll. Add a bit more flour, if necessary. Smooth into a ball and cover bowl.

Brown onion in oil. Drain and mash potatoes and add onion. Add salt and
pepper. Roll 1/3 of the dough into a thin rectangle, about 7"x14". Place a
strip of potato mixture about 1 1/2" wide and high along the long edge. Roll
like a jelly roll. Cut into 1 1/4" pieces. Take each piece and stretch the
dough to cover the cut edges, unrolling slightly, if necessary. Knishes should
be flat on the bottom and rounded on top. Don't worry if the dough tears of
potato shows through. Repeat the process twice more with the remaining dough
and potatoes.

Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly
browned. If they are going to be frozen, bake only partially, and finish
baking when ready to serve.

- - - - - - - - - - - - - - - - - -