RFCJ RECIPE ARCHIVE
Posted by : Aron Felix Gursky Knishes, Potato - dairy
2-3 egg whites
2 tablespoons oil
1/4 teaspoon salt
2 decilitres water
7.5 decilitres flour
oil
potato filling
1 egg (beaten)
Combine the first five ingredients to make a dough. Pour a
thin layer of oil over the dough and let stand for about one
hour.
Prepare the potato filling.
Heat the oven to 175 degrees Celsius.
On a floured surface, knead the dough until smooth and elastic.
Roll out so that it is roughly 3 millimetres thick and about
30 x 60 centimetres. Brush the dough with oil.
Spoon potato filling along each of the long sides of the dough
Roll the long sides of the dough towards the centre so that
each column of filling is covered entirely. Cut the dough
down the centre. Cut each of the columns into two.
Place all four pieces on a heavily oiled baking sheet and
brush them with oil. Bake for 35-40 minutes.
Remove from the oven and brush with the beaten egg and bake
for a further 10 minutes.
Cut the four pieces into 5 centimetre long pieces.
Potato filling
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1 decilitre butter
1.5 litres chopped onion
2 litres mashed potatoes
salt
pepper
Melt the butter and saute the onions until golden. Stir in
mashed potatoes, salt and pepper. Cool before using in knishes recipe.
