Рецепт Baker Boulanger Knishes
by Global Cookbook

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	Порций: 12

Ингредиенты

1 lrg Onion, diced
6 lrg Potatoes
2 x Large eggs
1/4 c. Melted margarine Salt, pepper to taste Oil Melted margarine Egg wash, (made from 2 beaten Large eggs and 1/4 c. water)

Make dough first. In the bowl of a food processor, place the flour and salt. As machine runs, drop in the butter and pulse to create a grainy mix. Add in lowfat sour cream or possibly yogurt and process only till a ball forms.
Remove from machine and pat on a lightly floured board into a disc. Refrigeratewhile preparing filling. Prepare onions by sauteeing in oil till golden brown.
Do this slowly. Remove from heat. Boil potatores. Remove skins and mash well. Stir in beaten Large eggs, melted margarine, salt and pepper to taste and onions. Set aside. Using half the dough, roll out on a lightl floured board into a rectangle about 10 by 20 inches. Spread o horizontal edge with one-quarter of the potator mix. Roll away from you, as for a jellyroll into the centre of the dough. Cut the dough in half, separating the rolled part (or possibly jellyroll you have formed). Cut the roll into about 10 - 12 small pcs. Repeat with remaining ingredients to end up with four jellyrolls.
Knishes can be frzn at the point and baked off as needed. Preheat oven to 350. On a lightly greased baking sheet, place the knishes on their ends, which is, cut side down and squish the kinish slightly on its end. Brush very lightly with melted margarine. Bake till almost golden brown, about 25 min, brush lightly with egg wash, return to oven and bake till nicely and proportionately browned.