Knishes

Note: components can be made a day ahead of time.  This is enough pastry for about fifteen 3 to 4 inch rounds.

Potato Dough:
3 large baking potatoes, peeled and quartered (enough for dough and filling)
1 T or more of potato cooking water
3 T margarine (I used Balance)
3 T vegetable shortening (I used canola oil)
1 c flour
1/2 tsp salt
dash pepper

Place potatoes in medium saucepan and cover with water. Bring to boil, then reduce heat, cover, and simmer until potatoes are tender (about 15 minutes).  Drain well, return to pan, and shake gently over low heat to dry.

Mash potatoes in the pan with a fork or masher, adding seasonings and enough liquid to hold them together.  Measure one cup of mashed potatoes for dough and reserve remainder for filling.

In a small mixing bowl, cut shortening and margarine into flour with pastry blender or two knives.  When well combined, add measured cup of mashed potatoes and mix well.  Form the dough into a ball, wrap in plastic wrap, and chill at least 20 minutes.  May be kept overight. 

Preheat over to 400 degrees.

Lightly flour rolling pin and work surface.  Roll out dough, making a thin sheet, about 1/8" thick.  Use a cookie cutter to make 3 to 4 " rounds.  Place a heaping teaspoon of filling on each round.  Moisten half of the outer edge ofeach round with a pastry brush or finger dipped in a little water.  Fold rounds over in half-moon shapes (can stretch the dough) and seal, pressing edges together with the back of fork.  Prick tops with fork.  Bake on greased cookie sheet for 20 minutes or until golden brown.  Watch carefully for the last few minutes to make sure they don't burn.

See accompanying recipe for fillings

from Jewish Vegetarian Yearbook - Chanukah section