Potato and Liver Knishes


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This is a staple in Jewish cooking that appears on many holiday tables. Tastes just the way your Bubbe made it.

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  • Dough:
  • 2 C. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 C. oil
  • Potato Filling:
  • 4 potatoes, cooked, mashed
  • Chicken fat, melted
  • Salt
  • Pepper, lots of pepper
  • Liver Filling:
  • 1/2 lb. beef liver broiled, chopped
  • 3 chicken livers, broiled
  • 1/2 lb. ground beef, sautéed
  • 1/2 C. potato, mashed
  • 1 egg
  • 1 onion, minced, browned in:
  • 1 Tbs. oil
  • 1/2 tsp. salt

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Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft, it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling.

For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. Cut into 1 inch slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well- greased baking sheet.

Bake in a 375 degree oven until brown.

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