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Jewish Potato Knishes

3/4 cup warm water
1/4 cup oil
a pinch of salt
plain flour (what it takes)

1.5 kg potatoes (2 1/2 - 3 lbs)
1 or 2 tsp water
salt & pepper
3 onions chopped and fried in oil

Mix water, oil and salt. Add flour, mixing with wooden spoon until
you have a soft dough. Let it rest for 1/2 hour.

Cook potatoes, puree with the water, salt and pepper. Add the fried

Stretch dough with your hands under the dough until it is very,
very thin.

Shape it in long rectangles, put the potatoes filling formed as a
cylinder 1.5" in diameter along the long side of the dough. Wrap
the dough around the filling 3 or 4 times.

Now to shape the knishes. Cut pieces of this cylinder using the
outside edge of your hand as a knife. This separates the filling
and joins the dough. The pieces more or less 1" in size. You take
these pieces with one hand on each cut side and pinch the dough to
close the knish, turning your fingers and pushing a little towards
the centre.

Oil a biscuit tin or bowl, and put the knish in it and turn it to
oil it all over. Bake the knishes in a hot oven until golden. You
can make knishes small or medium sized.


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