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
-------- ------------ --------------------------------
Dough:
2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1 tb Vegetable oil -- up to 2 tb
2 Eggs -- lightly beaten
4 tb Water
Filling:
3 tb Rendered chicken fat or
- vegetable oil
2 c Onions -- finely chopped
2 c Potatoes -- freshly mashed
Salt -- to taste
Black pepper -- freshly ground,
- to taste
Put the flour, baking powder, and salt in the bowl of a heavy-duty
mixer equipped with a dough hook. Add 1 tb of oil, eggs, 2 tb 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°F. 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 3rds. On a floured surface, roll one piece into a thin
rectangle about 10" long. Place about 2/3 cup of the potato filling
along the long end, about 1" 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.)
