Potato Dough Knishes with Kasha Filling

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here’s something that you can make with 1 cup of leftover potatoes!
Potato Dough Knishes with Kasha Filling:dash1:
1 cup mashed potatoes, peeled, boiled, and put through a ricer or mashed dry with a fork
4 Goldhen grade A large eggs, lightly beaten
3 cups Grandma’s Best all-purpose flour, plus extra for rolling
1/8 tsp salt
2 tbsp schmaltz or oil
1 cup onion, chopped
3 cups kasha, cooked
1 egg yolk, lightly beaten
1 tbsp water
Combine mashed potatoes and 3 eggs in a bowl. Sift in flour and salt. Beat with an electric mixer or a wooden spoon until dough is smooth. Set aside. Prepare the filling: Heat schmaltz in a heavy nonstick skillet over medium-high heat. Sauté onions 4-5 minutes until soft and lightly colored. Remove from heat and combine with the cooked kasha. Add 1 egg and season with salt and pepper to taste.

Preheat oven to 425°F. Divide reserved dough in thirds. Roll out one piece of dough on a lightly floured board into a 10 in. square. With a scant cup of kasha filling, make a mound on the dough about 7 in. long, 3 in. wide. Roll into an 8×3 in. rectangle, tucking in ends. Place on an oiled baking sheet, seams down. Repeat with remaining dough. Combine egg yolk with water in a bowl and beat lightly. Brush egg mixture over dough and bake 40-45 minutes. The pastry will probably split in baking. Slice into 1 in.-1.5 in. pieces and serve.

8 servings = about 355 calories.

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