| How To Cook: |
|
|
|
THE DOUGH:
|
1. Place all the ingredients in the bowl of a heavy electric mixer. Mix with the dough hook until the dough is very smooth. Cover and allow the dough to rest for 15 minutes.
|
2. Divide the dough into 2 pieces. Roll out 1 piece of the dough into a very thin rectangle. Place a rope of the filling, about ¾ inch in diameter, 1 inch away from the long edge of the dough.
|
3. Fold the long edge of the dough over to enclose the filling; press to seal. Cut the filled roll away from the rest of the dough. Using the narrow edge of the handle of a table knife, press and cut the roll into individual Knishes, 2 inches long.
|
4. Place the Knishes on oiled baking sheets. Repeat with the remaining dough and filling. Bake at 425°F, uncovered, until lightly browned, about 20 minutes.
|
|
POTATO - ONION FILLING:
|
1. Saute the onions in the butter and chicken fat until golden.
|
2. Boil the potatoes, drain, and mash.
|
3. Add the onions, along with any oil that remains in the pan.
|
4. Season with the salt and pepper.
|
|
CHEESE FILLING:
|
1. Saute the onions in the butter until golden.
|
2. Mix the onions in with the remaining ingredients, including any butter left in the pan, cover, and chill.
|
