*  Exported from  MasterCook  *
 
                          Potato Cocktail Knishes
 
 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
 --------  ------------  --------------------------------
                         ÿ DOUGH ÿ
    2      Cups          All-purpose flour
    1      Teaspoon      Baking powder
      1/2  Teaspoon      Salt
    1      Tablespoon    Vegetable oil -- to 2 tablespoons
    2                    Eggs -- lightly beaten
    4      Tablespoons   Water
                         ÿ FILLING ÿ
    3      Tablespoons   Rendered chicken fat or 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 equip
 ped with a dough hook.  Add 1 tablespoon of the oil, the eggs, and 2 tablespoon
 s 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 wood
 en 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 i
 n a medium skillet and saute the onions until they are just tender.  Mix them t
 horoughly 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 a
 bout 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 rema!
 !
 ining dough and filling. Arrange the long rolls on a baking sheet, and bake the
 m for about 40 minutes, until browned.  Slice and serve. (Unbaked or baked knis
 hes can be frozen, and baked or reheated.  Do not defrost.  Unbaked knishes tak
 e about 45 minutes, baked 15 to 20 minutes.)  
 
   
 
 
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