Please accept this recipe book from - Kean Miller LLP

New York Potato K’nishes
Crust:
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 cup warm water
1/4 cup vegetable oil
Filling:
6 potatoes, cooked and mashed
1 onion, minced
1 Tbsp. oil
2 eggs, beaten
3 tsp. salt
Pepper to taste
Crust: Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the
flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and
set in a warm place for 1 hour.
Filling: Boil unpeeled potatoes in a pot of salted water until tender (about 20-25 minutes). Mash
potatoes while still warm. Sauté onion in oil until golden or soft. Combine
mashed potatoes, sautéed onion, two eggs, salt and pepper. Mix well.
Constructing the K’nish: Preheat oven to 375°. Divide dough in half and
roll into a rectangle as thin as possible. Spread the filling along the long side
of the dough, but not in the center, and roll the dough like a jelly roll. Cut
the roll into one inch slices. Pull ends of the dough over the filling and tuck
into the k’nish to form small cakes. Place on a well-greased baking sheet.
Bake at 375° until brown (about 45 minutes). Best if eaten piping hot with
some yellow mustard. Makes 1 dozen.
by John Jakuback (Baton Rouge), a partner practicing in the litigation area
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