Bubby Goodman's Knishes

Ingredients

FILLING;

1 LB. LEFTOVER ROAST MEAT, CHOPPED,( OPTIONAL )

2 LB. RUSSET POTATOES, COOKED AND MASHED

2 LARGE ONIONS, CHOPPED , FRIED UNTIL LIGHTLY BROWNED

SALT AND PEPPER TO TASTE

DOUGH;

3 C FLOUR

1 LARGE EGG, LIGHTLY BEATEN TO BLEND

3/4 C OIL

1 TSP BAKING POWDER

1/2 TSP SALT

3/4 C WARM WATER

1 BEATEN EGG WITH 1 TBLSP WATER, FOR EGG WASH

Insructions

COMBINE CHOPPED MEAT, MASHED POTATOES AND FRIED ONIONS AND MIX GENTLY TOGETHER WITH SALT AND PEPPER TO TASTE. SET ASIDE.

MAKE A WELL IN CENTER OF FLOUR AND ADD EGG, OIL, BAKING POWDER AND SALT. STIR TO BLEND. ADD ENOUGH WARM WATER TO MAKE A SOFT DOUGH. KNEAD A LITTLE TO SMOOTH. LET DOUGH REST FOR 10 MINUTES. ROLL OUT DOUGH ON LIGHTLY FLOURED BOARD AND CUT OUT ROUNDS WITH A 3-4 INCH CUTTER.

PLACE 1/4 CUP OF THE FILLING INTO CENTER OF EACH ROUND AND BRING EDGES TOGETHER, USING A LITTLE WATER ON EDGES TO HELP IT STICK TOGETHER. SLIGHTLY FLATTEN INTO ROUND DISKS.

PLACE ON GREASED BAKING SHEET . PUNCTURE TOPS WITH FORK TINES. BRUSH TOPS WITH EGG WASH AND BAKE IN 375F. OVEN FOR ABOUT 25 MINUTES OR UNTIL CRUST IS NICELY BROWNED.

REMOVE FROM PAN AND LET REST FOR 15 MINUTES BEFORE SERVING. MAY BE SERVED WARM . REMAINING KNISHES CAN BE REFRIGERATED OR FROZEN AND HEATED AS NEEDED.

Description

This simple dough is marvelous wrapped around the filling.

Servings

16-18

Notes

I had always wanted to try to make knishes. I had made a pot roast that, for some reason, we weren't in love with. I microwaved the potatoes until they were soft enough to mash. Then, I chopped the meat in the processor and whirled the onions in the processor. Now I wonder how I will be able to make pot roast that we don't love so that I will have the ingredients to make these. They are wonderful.

Source

These were posted on the Facebook Group, We Love Jewish Food, by Joyce Seidner. I am grateful to her for this fabulous recipe.