i added chives and 2 eggs to the filling. excellent!

For the filling I used 7 potatoes, 2 medium onions, 4 tbs oil, 2 tsp salt, 1 tsp black pepper, 2 tsp sugar, 1 tsp minced garlic, and 2 eggs. For the dough I only used 4 cups of flour. I divided the dough into thirds and rolled it out with a rolling pin. I sliced the rolled 1/3 portions with a pizza cutter in half the long way. This resulted in 6 potato filled logs. I sliced the logs into 1 1/4 inch pieces with dental floss and brushed them with an egg wash (1 beaten egg yolk + 1 tbs milk). I baked them at 375F for 45 minutes. Makes 60 small knishes. I brought them to work and had one of the girls I work with (who is a self-proclaimed "expert knish eater") try one. She said the filling was right but the crust was wrong. She said it should be flaky, like a pie crust. Next time I'll use a pastry crust recipe for the dough. YUM!!

Go to www.savetheknish.org to become a part in saving these precious little creatures from slaughter! Go now. It's worth a great giggle!!

Fun to make and eat. A welcome change from the everyday.

there was too much filling left over, it just didn't measure out right. also, the dough wasn't right. im looking for a recipe close to the knish i had when i lived in new york. the dough should be flaky,not hard.

This was OK, but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.

I make the dough to use with leftover mashed potatoes. I then add onion, cheese, and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in oven and I imagine they would freeze well.