Potato Cocktail Knishes

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Vegetable oil - to 2 tablespoons
2		Eggs - lightly beaten
4 tablespoons	60ml	Water
		Filling
3 tablespoons	45ml	Rendered chicken fat or vegetable oil
2 cups	125g / 4.4oz	Finely chopped onions
2 cups	474ml	Freshly mashed potatoes
		Salt - to taste
		Black pepper - freshly ground, to taste

Recipe Instructions

Put the flour, baking powder, and salt in the bowl of a heavy-duty mixer equipped with a dough hook. Add 1 tablespoon of the oil, the eggs, and 2 tablespoons 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 350F.

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 thirds. On a floured surface, roll one piece into a thin rectangle about 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 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.) This recipe yields about 2 dozen 1 1/4-inch slices.

Source:
THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.