RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Knishes, Yona Shimmel's - dairy, meat, pareve
Makes about 8 dozen appetizer knishes.
3 cups sifted all-purpose flour
1 teaspoon hiking powder (baking)
1/2 teaspoon salt
1 cup water
1 egg, slightly beaten
1 Tbsp Vegetable oil & oil for basting
egg yolk mixed with 1 tablespoon water
Potato Filling (recipe follows)
Kasha Filling (recipe follows)
Chicken Filling (recipe follows)
Cheese Filling (recipe follows)
1. Measure flour, baking powder and salt into large bowl, add water, egg and
1 tablespoon oil. Stir with a wooden spoon until dough holds together; turn
out onto lightly floured surface. Knead until smooth and elastic, using only
enough extra flour to keep dough from sticking, about 5 minutes. Place dough
on lightly floured surface; cover with bowl; let rest 30 minutes.
2. Divide dough into fourths. For each filling, roll out one fourth of dough
on lightly floured surface to a 12-inch square; with a sharp knife, cut in
half to make 2 six-inch wide strips. Brush lightly with oil. Spoon filling
down center of each strip, dividing evenly.
3. Bring one side of passover filling, then roll up to enclose filling
completely; pinch ends together. Put on lightly greased cookie sheet, seam
side down.
4. Score with the blunt edge of a knife, at 1-inch intervalls, do not cut
through. Brush with egg yolk mixture. For Liver Knishes, cut each roll into
10 pieces. Pinch one end closed, pinch other end but leave a small opening.
Place, closed side down on cookie sheet; brush tops with egg yolk mixture.
5. Bake in moderate oven (375°), 30 minutes or until golden brown.
Cut into 1-inch pieces for serving. Serve hot or warm.
CHICKEN LIVER FILLING
Makes 1 cup or enough to make 20 bite-size knishes.
1 large, onion, finely chopped (1 cup)
4 tablespoon vegetable oil
1/2 lb chicken livers
1 teaspoon salt
1/4 teaspoon pepper
1. In a small skillet, saute onion in 2 tablespoon of the oil, stirring
often until golden, about 10 minutes. Remove onions to small bowl.
2. In same skillet, saute chicken livers in remaining oil, stirring often, 5
minutes, or until livers have lost their pink color. Remove liver to a board
and chop finely; add to onions in small bowl. Stir in salt and pepper*
*For kashrut, broil livers instead.
POTATO FILLING
Makes 1 cup or enough to fill 24 bite-size knishes
2 medium-size potatoes cooked and mashed (1 cup)
2 tablespoons vegetable oil
3/4 cup finely chopped onion
3/4 teaspoon salt
1/8 teaspoon white pepper
1. Saute onion in oil, stirring constantly, until tender but not brown,
about 8 minutes.
2. Combine potatoes, salt and pepper in small bowl. Mix well.
KASHA FILLING
Makes 1 cup or enough to fill 24 bite-size knishes.
1/3 cup kasha
1 1/4 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped onion
2 tablespoons vegetable oil
1. Heat kasha in a heavy medium-size saucepan, stirring constantly until
toasted, about 5 minutes. Stir in water, salt and pepper. Cover; simmer 10
minutes, or until water is absorbed and kasha is just tender.
2. Saute onion in oil, stirring often, until golden brown and tender about
10 minutes. Stir into kasha.
CHEESE FILLING
Makes 1 cup or enough for 24 bite-size knishes.
1/2 cup pot cheese
3 or 4 ounces cream cheese
1 egg yolk
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
Combine pot cheese, cream cheese, egg yolk, sugar, salt, and vanilla in a
small bowl. Beat until well combined.
From: LT Silverman (ltsilver@borg.com)
