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Jewish Potato Knishes

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Ingredients
  • 3/4 cup warm water
  • 1/4 cup oil
  • a pinch of salt
  • plain flour (what it takes)
  • 1 1/2 kg potatoes (2 1/2 - 3 lbs)
  • 1 or 2 tsp water
  • salt & pepper
  • 3 onions chopped and fried in oil
Instructions

Mix water, oil and salt. Add flour, mixing with wooden spoon until you have a soft dough. Let it rest for 1/2 hour. Cook potatoes, puree with the water, salt and pepper. Add the fried onions. Stretch dough with your hands under the dough until it is very, very thin. Shape it in long rectangles, put the potatoes filling formed as a cylinder 1.5" in diameter along the long side of the dough. Wrap the dough around the filling 3 or 4 times. Now to shape the knishes. Cut pieces of this cylinder using the outside edge of your hand as a knife. This separates the filling and joins the dough. The pieces more or less 1" in size. You take these pieces with one hand on each cut side and pinch the dough to close the knish, turning your fingers and pushing a little towards the centre. Oil a biscuit tin or bowl, and put the knish in it and turn it to oil it all over. Bake the knishes in a hot oven until golden. You can make knishes small or medium sized.

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