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Classic Chicken Fat Knishes

Classic Chicken Fat Knishes is built on Flour, Baking Powder, Salt, Salad Oil, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 cup
• 1 tsp
• 1/2 tsp
• 2/3 cup
• 2 tbsp
• 1 cup
• 6 tbsp
• 2 cup
• 1 tsp
• 1/4 tsp
• 1 1/2 cup
• 4 tbsp
• 2 cup
• 1 1/2 tsp
• 1/8 tsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 1 1/2 cup
• 3/4 cup
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 6 tbsp
• 4 cup
• 1/2 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Sift the flour, baking powder and salt into a bowl.

2. 2

   Make a well in the center and drop the eggs, oil and water into it.

3. 3

   Work into the flour mixture with the hand and knead until smooth.

4. 4

   There are two ways to fill the knishes.

5. 5

   In either case, divide the dough in two and roll as thin as possible.

6. 6

   Brush with oil.

7. 7

   Now you can spread the filling on one side of the dough and roll it up, like a jelly roll.

8. 8

   Cut into 1 1/2 inch slices.

9. 9

   Meat: Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth.

10. 10

    Cool.

11. 11

    Knead together the remaining fat or butter, the pota- toes, potato flour, eggs, salt and pepper.

12. 12

    Break off pieces (about 2 inches long) and flatten slightly.

13. 13

    Place a teaspoon of browned onions on each and cover by pinching the edges together.

14. 14

    Place on a greased baking sheet.

15. 15

    Bake in a 375 degree oven 25 minutes.

16. 16

    Place in an oiled baking sheet cut side down.

17. 17

    Press down lightly to flatten.

18. 18

    Or you can cut the rolled dough in 3 inch circles.

19. 19

    Place a tablespoon of the filling on each; draw the edges together and pinch firmly.

20. 20

    Place on an oiled baking sheet, pinched edges up.

21. 21

    In either case, bake in a 375 degree oven 35 minutes or until browned.