Potato Knishes

This is for the people who came to my Toastmaster's presentation today.

It's so fun and easy you just can't go wrong. -Josh

Potato Knishes
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3 large baking potatoes (peeled & quartered -- enough for dough & filling)
1 large chopped onion
1 tbsp oil
salt & pepper to taste
3 tbsp margarine
3 tbsp vegetable shortening
1 cup flour

In medium saucepan bring potatoes to a boil. (Add a clove of garlic if you
like.) Reduce heat, cover and simmer until potatoes are tender. Drain well
(reserve some cooking water for later).

Mash potatoes in the pan, adding seasonings and enough of reserved liquid
to hold mixture together. Measure one cup of mashed potatoes for dough and
reserve remainder for filling.

Filling:
Heat oil in skillet. Saute onion until tender and browned. Mix into mashed
potatoes and add salt & pepper to taste (and potato water if too dry).

Dough:
Cut shortening and margerine into flour with a pastry blender or two
knives. When whell combined, add 1 cup mashed potatoes and mix well. Form
dough into a ball, wrap in plastic wrap and chill at least 20 minutes. May
be kept overnight.

Knishes:
Lightly flour rolling pin and work surface. Roll out dough, making a thin
sheet about 1/8 inch thick. Cut out 3" rounds. Place a heaping teaspoon of
filling on each round. Mosten half the outer edge of each round with a
pastry brush or finger dipped in water. Seal edges with the back of a
fork. Prick tops with fork. Bake on greased cookie tray at 375 for 20
minutes or until golden brown.