OK, OK, here's knish. It is modified from one I saw in Molly O'Neill's “New York Cookbook”. Go out and buy it; it’s great.
A knish is thin dough wrapped around a filling. The filling is traditionally mashed taters with schmaltz. This gut bomb is baked. If you can't finish it, you can always use it to defend yourself.
- Make a nice stiff dough. Use at least two
cups of flour, a tsp. of baking powder, 1/2 tsp. of salt, 2 tbs. of
Crisco, and a couple of eggs. Dump your dry ingredients in a big bowl,
make a volcano top in the middle, put in your wet ingredients, and mix
together. Add a tsp. or so of icy water, if need be. Dump the dough and
knead on a floured surface until it makes a ball. Don't work the dough to
death but get it satiny. Pat oil over the dough ball and give it a rest in
a cool place for an hour. Put a rag over the top of the bowl (to keep the
Jupiter people out - see rec.pet.cats). Preheat the oven to, oh, about 350
- OK, now make the filling. A basic one is two cups mashed
taters, leftover mashed taters find a use here; two cups chopped onion;
schmaltz to taste - about 3 tbs.; some chopped grebenes are nice (chicken
skin cracklings - the low cholesterol ones); lots of ground black pepper
(I like to use serrano peppers; salt. Mix all this together.
- Roll out
the dough into a rectangle. I cut out squares of dough and put a blob of
filling in the middle. Then I pull the corners together, pinch it
together, and place on a greased baking pan. Bake until brown, about 30
- Don't complain to me about the cholesterol load here.
- Variations: Use one cup taters and one cup kasha; put in some chopped
chicken livers; etc.
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