Jewish Potato Knish
Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.
Yield
8 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| Potato filling | |||
| 4 | each |
potatoes
cooked mashed |
|
| 1 | x |
schmaltz (chicken fat)
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
lots of pepper |
*
|
| Liver filling | |||
| ½ | pound |
beef liver
broiled, choppd |
|
| 3 | each |
chicken livers
broiled, chopped |
*
|
| ½ | pound |
beef
sauteed |
|
| ½ | cup |
potatoes
mashed |
|
| 1 | each |
eggs
|
|
| 1 | each |
onions
and browned |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| Potato filling | |||
| 4 | each |
potatoes
cooked mashed |
|
| 1 | x |
schmaltz (chicken fat)
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
lots of pepper |
*
|
| Liver filling | |||
| 226.8 | g |
beef liver
broiled, choppd |
|
| 3 | each |
chicken livers
broiled, chopped |
*
|
| 226.8 | g |
beef
sauteed |
|
| 118 | ml |
potatoes
mashed |
|
| 1 | each |
eggs
|
|
| 1 | each |
onions
and browned |
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
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.
