Potato Cocktail Knishes

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Potato Cocktail Knishes

 

Dough:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vegetable oil, to 2 tablespoons

2 eggs, lightly beaten or substitute

 

4 tablespoons water

 

Filling:

3 tablespoons vegetable oil

2 cups finely chopped onions

2 cups freshly mashed potatoes

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 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 350 degrees.

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.) Makes

about 2 dozen, 1 1/4-inch slices.

 

 

 

 

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