| 1 | Cook potatoes in water. |
| 2 | In a bowl, combine flour, baking powder, ?teaspoon salt and shortenng, blending with your fingers. |
| 3 | Add 2/3 cup watr from the cooking potatoes. |
| 4 | Knead lightly. |
| 5 | Dough should be soft, but firm enough to roll. |
| 6 | Add a bit more flour, if necessary. |
| 7 | Smooth into a ball and cover bowl. |
| 8 | Brown onion in oil. |
| 9 | Drain and mash potatoes and add onion. |
| 10 | Add salt and pepper. |
| 11 | Roll 1/3 of the dough into a thin rectangle, about 7"x14". |
| 12 | Place a strip of potato mixture about 1 ? wide and high along the long edge. |
| 13 | Roll like a jelly roll. |
| 14 | Cut into 1 ? pieces. |
| 15 | Take each piece and stretch the dough to cover the cut edges, unrolling slightly, if necessary. |
| 16 | Knishes should be flat on the bottom and rounded on top. |
| 17 | Don"t worry if the dough tears of potato shows through. |
| 18 | Repeat the process twice more with the remaining dough and potatoes. |
| 19 | Place knishes on greased pans. |
| 20 | Bake 30 minutes at 400°F, or until slightly browned. |
| 21 | If they are going to be frozen, bake only partially, and finish baking when ready to serve |
