* Exported from MasterCook * Potato Cocktail Knishes Recipe By : THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr. Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 Cups All-purpose flour 1 Teaspoon Baking powder 1/2 Teaspoon Salt 1 Tablespoon Vegetable oil -- to 2 tablespoons 2 Eggs -- lightly beaten 4 Tablespoons Water FILLING 3 Tablespoons Rendered chicken fat or vegetable oil 2 Cups Finely chopped onions 2 Cups Freshly mashed potatoes Salt -- to taste Black pepper, freshly ground -- to taste Put the flour, baking powder, and salt in the bowl of a heavy-duty mixer equip ped with a dough hook. Add 1 tablespoon of the oil, the eggs, and 2 tablespoon s of water. Knead for 3 to 4 minutes, add the remaining oil and as much water as needed to make a smooth dough. Or mix the ingredients in a bowl with a wood en spoon and knead the dough on a floured surface for 6 minutes. Put the dough in an oiled bowl, turn it to oil it all over, and cover it with plastic wrap. Let it stand for 1 hour. Preheat the oven to 350 degrees. Heat the fat or oil i n a medium skillet and saute the onions until they are just tender. Mix them t horoughly into the mashed potatoes and add salt and pepper to taste. Divide the dough in thirds. On a floured surface, roll one piece into a thin rectangle a bout 10 inches long. Place about 2/3 cup of the potato filling along the long end, about 1 inch from the edge. Roll up dough like a jelly roll and pinch the edges closed. Repeat twice, with the rema! ! ining dough and filling. Arrange the long rolls on a baking sheet, and bake the m for about 40 minutes, until browned. Slice and serve. (Unbaked or baked knis hes can be frozen, and baked or reheated. Do not defrost. Unbaked knishes tak e about 45 minutes, baked 15 to 20 minutes.) - - - - - - - - - - - - - - - - - -