KNISH

Savoury turn-overs, sort of. Little hot squares.

Note: this is a modified version of a recipe first posted here:
http://atthebackofthehill.blogspot.com/2009/01/knish.html


THE KNISH

Dough:
Two cups plain flour.
Quarter cup water.
Four Tbs cooking oil or schmaltz.
A little water, added as needed.
Two eggs.
A pinch of salt.

In a steel bowl klop and klots di eyer with the oil (or schmaltz), plus alittle water. Mix in the flour, adding more as needed and knead till you have a smooth dough, just barely tacky. Do not overwork the dough! You don’t want a tough crust.
Ball it, cover, and let it rest for about half an hour.

Filling:
One cup coarse mashed potatoes.
One onion, chopped.
One Tablespoon cooking oil.
Plenty of salt and pepper.
Chopped parsley.

In a frypan sauté the onion golden.
Mix the potato-mash, gilded onion, parsley, salt and pepper together. Adjust taste. A pinch nutmeg is good to add, but isn’t customary.

On a greased or floured surface roll out dough to a rectangle about ten by twenty inches, cut in half lengthwise, then cut each length of dough across into four.

Place a portion of the filling on each square, flatten it, and fold each square of dough over, taking the corners and pulling them over the filling to join in the center. A bit of whapping and tweaking to get nice square shapes is all it takes, if there’s a little dough flapping extra per knish, trim it with a paring knife. Or simply do as if making apple turnovers – who says you have to be perfect? Brush a little butter on top.
Bake thirty to forty minutes in the oven at 375 degrees (preheated) till nice.

It is also a good idea to finish them by frying.

Probably groisse heresy to mention that I eat mine with a dollop of chili-paste on the side.