Potato Knishes

DOUGH:
2 c. flour
1/2 t. salt
1 egg
3 T. chicken fat
1 c. cold water

FILLING:
2 c. mashed potatoes
2 large onions, diced
gribenes ("as much as you can lay your hands on")
salt, pepper to taste

Sift dry ingredients into a bowl. Make a well in the center and add egg and fat. Stir to combine and add a little water at a time to make dough firm enough to handle. Toss onto a floured board and knead for about 3 minutes. Divide dough into 2 parts and roll each separately. Roll as thin as possible, rolling from edge toward the center.

Sauté the onions in chicken fat until golden brown. Add to the potatoes along with the gribenes cut into small pieces. Add enough chicken fat to make the mixture have a sticky consistency. Season to taste.

Put filling on dough in a line across one end of the dough. Roll as for jelly roll until filling is covered with 2 layers of dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all dough and filling is used up. Cut the long rolls into pieces of desired size by pressing down on the roll with the pinky finger side of the hand all the way to the bottom so that the top layer of dough sticks to the bottom layer. Then cut completely through with a sharp knife. Turn the cake so one cut edge is down and the second cut edge shows on the top. Flatten a little with the palm of the hand, being careful not to press open the sealed edge and expose the filling.

Bake on a very well greased cookie sheet at 375° until brown. Baste once or twice during baking with melted chicken fat. These can be made in any desired size.