Knishes (knishes)

1 batch

Ingredients

Quantity Ingredient
3 mediums Potatoes
3 eaches Eggs, beaten
3 cups Flour, all purpose, sifted
1 teaspoon Salt
Filling * (see below)
1 each Egg yolk
2 cups Flour, all purpose
1 teaspoon Baking powder
½ teaspoon Salt
2 tablespoons Water
1 tablespoon Chicken fat (melted) or oil
2 eaches Eggs, well beaten
Filling * (see below)
1 each Egg yolk
2 tablespoons Chicken fat or oil
2 larges Onions, chopped coarsely
2 cups Mashed potatoes
½ cup Grieben (optional)*see belo
Salt & pepper (to taste)
1 each Egg, lightly beaten
1 cup Buckwheat (kasha)
⅔ cup Boiling water
2 tablespoons Chicken fat or oil
2 eaches Onions, chopped coarsely
Salt & pepper (to taste)
Fat and fatty skin 1 stewing chicken
Salt (to taste)
1 large Onion

Directions

POTATO DOUGH

PASTRY DOUGH

POTATO FILLING

KASHA FILLING

CHICKEN FAT AND CRACKLINGS

POTATO DOUGH

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Mix riced potatoes eggs until smooth. Sift in flour and salt and beat well until thoroughly blended.

Turn dough onto lightly floured board. Roll out to ⅛ inch thickness and cut into strips 3 inches wide by 6 inches long.

Preheat oven to moderate (350F) Place 2 tablespoons of the filling in the center of each knish and pinch ends closed. Brush tops with eggyolk mixed with 1 tablespoon water and place on well-oiled cookie sheet. Bake until golden brown, about 25 minutes.

MAKES ABOUT 30 KNISHES.

PASTRY DOUGH

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Sift together flour, baking powder and salt. Make a well in the center and add water, fat or il, eggs. Beat until smooth.

Turn dough onto lightly floured board and roll out to ⅛ inch thickness. Cut into rounds or squares.

Preheat oven to moderate (350F) Fill each knish with 2 tablespoons filling. Moisten edges, fold over and press closed. Brush with egg yolk diluted with 1 tablespoon water. Place in well greased baking pan and bake about 25 minutes or until golden brown.

MAKES ABOUT 18 KNISHES.

POTATO FILLING

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Heat fat or oil in a small skillet and saute onions until golden brown. Put in mixing bowl, add potatoes and mix in grieben. Add additional oil or fat if necessary to make a sticky texture. Season with salt and pepper.

KASHA FILLING

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Preheat oven to hot (450F)

Mix egg with kasha, place in greased baking pan and toast in oven until completely dry, about 10 minutes.

Heat fat or oil ina skillet and saute onions until golden brown. Add kasha, season with salt and pepper to taste and mix well.

CHICKEN FAT AND CRACKLINGS (SCHMALTZ UN GRIEBEN) ================================================ Cut fat and fatty skin from chicken into small pieces, sprinkle with salt and place in a heavy skillet. Cook uncovered, on a low flame, stirring often, until skin is brown, about 10 minutes. Add onions and saute until golden brown.

Continue cooking until cracklings (grieben) are brown and crunchy, about 10-15 minutes. Turn off heat and remove onions and grieben with a slotted spoon. Store in a jar and refrigerate.

Strain and cool remaining chicken fat (schmaltz) befor refrigerating in a separate jar.

* Goose cracklings and fat may also be prepared in this manner.

Submitted By LAWRENCE KELLIE On 06-07-95

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