Potato Knish

Knish Dough: or use buttered filo dough
1/3 cup canola oil
5 large eggs, beaten
1 teaspoon salt
2 2/3 cups water
1 drop yellow food coloring
1 pound all-purpose flour

Potato Filling:
6 medium potatoes, peeled, cut into chunks, boiled, cooled and shredded (or mashed) in a food processor or grinder
1 pound onions, chopped and sauteed
2 large whole eggs, beaten
1/4 cup instant potato buds
2 teaspoons salt
3/4 teaspoon ascorbic acid or vitamin C powder (to keep the potatoes from turning dark)
1 teaspoon garlic powder
1 tablespoon tobasco sauce

Preparation:
To make the knish dough, mix the oil, eggs, salt, water and food
coloring. Add the flour until a rollable dough forms, adding
more flour or water if necessary.


Flour a work surface and place the dough on it.
Cover with plastic wrap and let rest 15 minutes.

Meanwhile, prepare the potato filling by mixing together all the
ingredients in a large bowl.

Heat oven to 350 degrees.
Roll the dough to a 1/4-inch thickness.
Using a pizza cutter, cut the dough into 3-inch squares.
Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water.
Place two cookie-size scoops of filling on each square.
Then fold the ends in as for an envelope.

Place knishes on a parchment-lined baking pan and brush with egg wash.
Continue with rest of dough and filling.
Bake for 20 minutes or until knishes are golden brown on the top and bottom.
Serve warm as an appetizer, side dish or meatless main course.