Potato Knishes

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Related to: General Bessarabia, 

Strudel Dough (See Strudel Dough Recipe)

Grieven (See Chicken Fat And Grieven Recipe)

½ C Chicken Fat (See Chicken Fat And Grieven Recipe)

½ C Corn Oil

1 C Flour

Pare, cut and boil potatoes (as for mashing). Prepare the Strudel Dough. While the dough is resting add some salt to the potatoes and mash well.

Add grieven, enough to make it a very light brown color. Add pepper to taste. Stretch dough over table. Sprinkle dough with a mixture of chicken fat and corn oil. Sprinkle lightly with flour. Place roll of potato mixture along each length of strudel dough. Put overhang of dough over mixture and sprinkle this with chicken fat and oil mixture. Add a light sprinkle of flour.

Roll each length toward the center.

Cut each roll into pieces about 15 inches in length. Shape into figure eights and place on lightly greased baking pans. You will have eight figure eights. Brush tops with chicken fat and oil mixture using a pastry brush.

Bake at 350 degrees until medium brown in color.

Serve warm.