COCKTAIL KNISHES
Source: Jane Brody's Good Food Book by Jane E. Brody
Makes about 80 hors d'oeuvres

A beloved relic from my Russian-Jewish childhood, knishes will always be dear to my heart and taste buds, and I will always be willing to put up with the bother of making them. They can be made large as a side dish or small as an hors d’oeuvre. I offer two fillings - potato and kasha or bulgur - but you might like to experiment with some of your own. Preparation tip: These can be made in large quantities in advance (without baking) and frozen until baking time.

FOR THE POTATO FILLING:
1 1/2 cups cooked mashed potatoes (can use leftovers)
1/2 cup finely chopped onion, sauteed in 1 teaspoon oil
2 tablespoons matzo meal or bread crumbs
2 tablespoons melted butter or margarine or vegetable oil
1 egg, beaten
1/4 teaspoon salt, if desired
1/8 teaspoon freshly ground black pepper
FOR THE KASHA OR BULGUR FILLING:
1/2 cup finely chopped onion, sauteed in 1 teaspoon oil
1/2 cup medium granulation kasha or medium-grain bulgur, uncooked
1 cup boiling water or broth
1/4 teaspoon salt, if desired
1/8 teaspoon freshly ground black pepper
1 egg, beaten
FOR THE DOUGH:
3 cups all-purpose flour plus additional flour for kneading
1 teaspoon baking powder
1/2 teaspoon salt, if desired
1 cup water
1 egg
1 tablespoon vegetable oil

TO MAKE THE POTATO FILLING:
Combine the mashed potatoes, sauteed onions, matzo meal or bread crumbs, melted butter or margarine or oil, beaten egg, salt and pepper. Set the filling aside.

TO MAKE THE KASHA OR BULGUR FILLING:
In a medium saucepan, add the uncooked kasha or bulgur to the sauteed onion, boiling water or broth, salt, and pepper. Cover the pan and cook for 10 to 15 minutes or until the liquid is absorbed. Stir in the egg. Set aside.

TO MAKE THE DOUGH:
Combine the flour, baking powder, and the salt in a medium bowl.

In a separate bowl, combine the water, egg and oil and add this mixture to the flour mixture, stirring the ingredients until they are well combined. Turn the dough out onto a floured surface, and knead the dough until it is smooth and elastic, about 5 minutes, adding only enough flour to keep the dough from sticking. Cover the dough with an inverted bowl and let it rest for 5 minutes.

Preheat oven to 375 degrees F. Grease cookie sheets.

Cut the dough in half, and on a lightly floured surface roll each half into a rectangle about 20x10-inches. Slice the rectangle in half lengthwise. You will end up with 4 strips, each 20x5-inches.

Using half the potato filling, align the mixture in a strip along the 20-inch side of the dough. Roll the dough up toward the other 20-inch side. With a very sharp knife, slice the roll into 1 inch pieces. Repeat with remaining filling. Place the pieces about 1/2 inch apart, seam side down on greased cookie sheets.

Bake the knishes in a preheated 375 degree oven for 25-30 minutes or until the crust is browned.