How To make 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,