Jewish Potato Knish

---DOUGH

--- 2 c Flour

1/2 ts Baking powder

1/4 ts Salt

1 Egg

1/4 c Oil

---POTATO FILLING

--- 4 Potato; cooked mashed

Chicken fat; melted Salt Pepper; lots of pepper

---LIVER FILLING

--- 1/2 lb Liver; beef, broiled, choppd

3 Chicken liver; broiled chopd

1/2 lb Ground beef; sauteed

1/2 c Potato; mashed

1 Egg

1 Onion; minced and browned i

1 tb Oil

1/2 ts Salt

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-in. 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 F. oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection. This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville,