Kenish

By jab120638

Ingredients

• MAKES 24
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons vegetable oil
• Not quite 1 2/3 cups (250g) all‑purpose flour
• 1 egg yolk mixed with 1 teaspoon of water, for glazing

Details

Servings 24
Adapted from answers.yahoo.com

Preparation

Step 1

ur different fillings.

MAKES 24

1 egg yolk mixed with 1 teaspoon of water, for glazing

Beat the eggs with the salt, baking powder, and oil. Gradually add the flour—just enough to make a soft dough that is no longer sticky—mixing it in with a fork to begin with, then working it in with your hand. Knead for about 10 minutes, until very smooth and elastic, sprinkling in a little flour if necessary. Coat with oil by pouring a little into the bowl and turning the dough around in it. Cover the bowl with plastic wrap and leave for an hour. Knead again for a moment and roll out as thin as you can. Cut into rounds 3 inches (7½ cm) in diameter. Because the dough is elastic and springs back, pull it a little to stretch it again. Place 1 tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them. Place on greased baking sheets, brush with the egg yolk, and bake in a preheated 350ºF (180ºC) oven for 20‑25 minutes, or until golden. Serve hot.

MAKES ENOUGH TO FILL 24 PIROSHKI

1 egg, lightly beaten

Mix all the ingredients together.

MAKES ENOUGH TO FILL 24 PIROSHKI

Fry the onion in the oil until golden. Add the meat and cook, stirring and crushing it with a fork, for about 8 minutes, until it changes color. Season with salt and pepper and stir in parsley. Let it cool before using.

MAKES ENOUGH TO FILL 24 PIROSHKI

Fry the onions in the fat or oil until soft and golden. Boil the potatoes in their jackets, then peel and mash them. Season with plenty of salt and pepper and mix in the onions.

Fry the onion in oil until golden and mix with the smoked salmon. Cut the pastry in rounds, fill, and bake.

Beat egg, oil, and water and add to the flour mixture. Knead lightly

and set in a warm place for 1 hour. Make filling. For either filing,

combine all ingredients and mix well. Divide dough in half and roll

knish to form small cakes. Place on a well-greased baking sheet. Bake

Well, those ladies told you how to make them. Now I will tell you something even more important. Don't say ke-nish.

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