Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a -- nathan
And goldman

---------------------------PASTRY--------------------------------
4 c Flour
1 c Salted margarine or butter
1 lg Egg -- slightly beaten
1 tb White vinegar
1/4 c Club soda

--------------------------TOPPING-------------------------------
1 lg Egg yolk
Sesame seeds

--------------------------FILLING-------------------------------
6 md Size potatoes
1 lg Onion -- chopped small
Cooking oil, chicken fat
Or margarine
1 lg Egg beaten
1 ts Salt
Pepper to taste

Pastry: blend in the margarine or butter with the flour. add the egg,
vinegar and club soda. Knead well and form the dough into a ball.
Place in the refrigerator for 2 hours.

Filling: Peel and halve the potatoes. cook them, covered, in boiling
salted water until tender, about 30 minutes. Drain and mash. While
the potatoes are cooking fry the onions in cooking oil, chicken fat
or margarine until soft and golden but not crisp. Add to the puree,
stir in the egg and season to taste.
Procedure. Preheat the oven to 375. Divide the dough into four parts,
roll it out thin an dcut into small circles, about 2 inches in
diameter. Place 1 tsp of the potatoe mixture in the center of each.
Fold the crust in half and crimp the edges to close with a fork
dipped in cold water. Place on a grased baking sheet, brush with
beaten egg yolk and sprinkle with sesame seeds. To prepare potatoe
knishes ahead, follow the recipe until the pastry is filled and
closed. place on a sheet of waxed paper, cut into slices and wrap
tightly. Store in refrigerator or freezer. remove 1/2 hour before
baking, let sit, brush the surface with egg yolk and sprinkle with
sesame seeds. Bake as described above Variation: Take 1/4 of the
dough and roll out into a large circle. Place the mixture on half of
dough circle, fold the other side over and crimp the edges closed
with a fork dipped in cold water. brush the surface with egg yolk and
sesame seeds and bake as described above.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking

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