RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Knishes, Jennie Grossinger's - meat, pareve, dairy
Yield: 24 servings
2 1/2 c Sifted flour
1 ts Baking powder
1/2 ts Salt
2 Eggs
2/3 c Salad oil
2 tb Water
Sift the flour, baking powder and salt into a bowl. Make a
Well in the center and drop the eggs, oil and water into it.
Work into the flour mixture with the hand and knead Until smooth.
There are two ways to fill the knishes. In either case,
divide the dough in two and roll as thin as possible. Brush with
oil. Now you can spread the filling on one side Of the dough
and roll it up, like a jelly roll. Cut into 5 1/2 inch slices.
DOUGH:
Place in an oiled baking sheet cut side down. Press down
lightly to flatten. Or you can cut the rolled dough in 3-inch circles.
Place a tablespoon of the filling on each; draw the edges together
and pinch firmly. Place on an oiled baking sheet, pinched edges up
In either case, bake in a 375 degree oven 35 minutes or
until browned.
Makes about 24.
FILLINGS FOR KNISHES
POTATO:
1 cup chopped onions
6 tablespoons chicken fat or butter
2 cups mashed potatoes
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Brown the onions in the fat or butter. Beat in the
potatoes, egg,
salt and pepper until fluffy.
CHEESE
1 1/2 cups diced scallions or onions
4 tablespoons butter
2 cups pot cheese
1 egg
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons sour cream
Scallions are better than onions for this, so try to get
them. Brown the scallions in the butter and beat in the cheese,
egg, salt, pepper and sour cream until smooth.
MEAT:
1/2 cup minced onions
2 tablespoons chicken fat
1 1/2 cups ground cooked meat
1/2 cup cooked rice
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Lightly brown the onions in the fat. Add the meat, rice,
egg, salt and pepper, mixing until smooth.
CHICKEN
1 1/2 cups ground cooked chicken
3/4 cup mashed potatoes
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Mix all the ingredients until smooth.
