Jewish Potato Knish

• 2 cups flour, all-purpose
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 each eggs
• 1/4 cup vegetable oil
• 4 each potatoes cooked mashed
• 1 x schmaltz (chicken fat)
• 1 x salt
• 1 x black pepper lots of pepper
• 1/2 pound beef liver broiled, choppd
• 3 each chicken livers broiled, chopped
• 1/2 pound beef sauteed
• 1/2 cup potatoes mashed
• 1 each eggs
• 1 each onions and browned
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt

1. Sift flour, baking powder, and salt into a bowl.
2. Beat egg, oil, and water and add to the flour mixture.
3. Knead lightly until dough is soft; it will be slightly oily but not sticky.
4. Cover and set in a warm place for 1 hour.
5. Make filling.
6. For either filing, combine all ingredients and mix well.
7. Divide dough in half and roll as thin as possible into a rectangle.
8. Spread the filling on long side of the dough and roll like a jelly roll.
9. CUt into 1-in.
10. slices.
11. Pull ends of the dough over the filling and tuck into the knish to form small cakes.
12. Place on a well-greased baking sheet.
13. Bake in a 375 degree F oven until brown.

flour, baking powder, salt, eggs, vegetable oil, potatoes, chicken, salt, black pepper, beef, chicken livers, beef, potatoes mashed, eggs, onions, vegetable oil, salt

Taken from recipeland.com/recipe/v/jewish-potato-knish-36993 (may not work)