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LOCATION: Recipes >> Entrée Pies >> Knishes 04

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2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp vegetable oil
2 eggs, lightly beaten

2 Tbsp melted chicken fat or vegetable oil
2 cups finely chopped onions
2 cups plain mashed potatoes
freshly ground pepper

Combine the flour, baking powder, and salt in a large bowl. Make
a well in the center and add the oil, eggs, and 2 Tbsp water.
Gradually mix the wet ingredients with the flour. Add up to 2 Tbsp
more water, if necessary. Knead the dough until it forms a rough
ball. Knead the dough on a lightly floured surface until the dough
is smooth, about 6 minutes. Place the dough in a lightly oiled
bowl, cover and refrigerate for one hour. Preheat oven to 350F.

Combine the chicken fat, onions potatoes and salt and pepper in a
bowl. Remove the dough from refrigerator and divide it into thirds.
On a floured surface, roll out one piece of dough into a thin
rectangle about 10" long. Spread about 2/3 cup of the filling
along one long end, about one inch from the edge. Roll up like a
jelly roll and pinch the edges closed. Repeat with the remaining
pieces of dough and filling. Arrange the rolls on baking sheets.
Bake until browned, about 40 minutes. Slice the knishes and serve.

Makes about 2 dozen


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