Liver and Potato Knishes

DOUGH:
3/4 c. warm water
1 cake yeast
1 T. sugar
3 T. chicken fat (or oil)
2 eggs
1/2 t. salt
3 1/2 c. sifted flour

FILLING:
1 onion, diced
chicken fat
salt, pepper to taste
6 potatoes, mashed
1/2 lb. liver, chopped

Dissolve sugar in water; add salt and fat. Add yeast, mix and let stand for 5 minutes. Beat eggs and add yeast mixture to them. Add all this to the flour and mix well. Let stand in a warm place 3-4 hours until it rises. Roll out dough on a floured cloth until it is thin as possible.

Fry onion in fat; add to potatoes and liver; mix well and season to taste. Add more fat if desired to hold mixture together.

Put filling on dough in a line. Roll as for jelly roll until filling doesn't show through the dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all the dough and filling are used up. Cut the long rolls into 1 1/2" pieces and pinch the edges together, so that filling is not exposed. Bake in a well greased pan for 25 minutes in a 325° oven.