Jewish Potato Knish
Try this Jewish Potato Knish recipe, or contribute your own. "Egg" and "Vegetables" are two of the tags cooks chose for Jewish Potato Knish.
Yield: 1 Ready in 1 hours
favorite of 13 people 4 people want to try
|1/2 tsBaking Powder|
|1/2 lbLiver; beef; broiled, choppd|
|1 Onion; minced and browned|
|4 Potato; cooked mashed|
|1/2 lbGround beef; sauteed|
|3 Chicken liver; broiled chopd|
|1 tbVegetable oil|
|1/2 cPotato; mashed|
|1/4 cVegetable oil|
|Chicken fat; melted|
|Pepper; lots of pepper|
Jewish Potato Knish Preparation
Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F. oven until brown I didnt post the original knish recipe, but I do have quite a few in my collection. This is one from Balabustas More Favorite Recipes, by the Bnai Israel Sisterhood, Gainesville,
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