3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
1 egg, slightly beaten vegetable oil
Chicken Filling (recipe follows)
Potato Filling (recipe follows)
Kasha Filling (recipe follows)
Cheese Filling (recipe follows)
egg yolk mixed with 1 tablespoon water (egg wash)

Measure flour, baking powder and salt into large bowl, add water, egg and 1 tablespoon oil. Stir with a wooden spoon until dough holds together; turn out onto lightly floured surface. Knead until smooth and elastic, using only enough extra flour to keep dough from sticking, about 5 minutes. Place dough on lightly floured surface; cover with bowl; let rest 30 minutes.

Divide dough into quarters. For each filling, roll out one quarter of the dough on a lightly floured surface to a 12-inch square; with a sharp knife, cut in half to make 2 six-inch wide strips. Brush lightly with oil. Spoon filling down center of each strip, dividing evenly.

Place a small amount of Passover filling on one side, then roll up to enclose filling completely; pinch the ends together, crimping to seal well. Put on lightly greased cookie sheet, seam side down.

Score using the blunt edge of a knife, at 1-inch intervals, but don't cut all the way through. Brush with egg yolk wash.

For Liver Knishes, cut each roll into 10 pieces. Pinch one end closed, pinch other end but leave a small opening. Arrange the knishes closed side down on a cookie sheet; brush the tops with egg yolk mixture.

Bake in a preheated 375°F for 30 minutes or until golden brown. Cut into 1-inch pieces for serving.

Serve hot or warm.

CHICKEN LIVER FILLING:

Makes 1 cup or enough to make 20 bite-size knishes.

1 large, onion, finely chopped (1 cup)
4 tablespoon vegetable oil
1/2 lb chicken livers
1 teaspoon salt
1/4 teaspoon pepper

In a small skillet, saute onion in 2 tablespoon of the oil, stirring often until golden, about 10 minutes. Remove onions to small bowl.

In same skillet, saute chicken livers in remaining oil, stirring often, 5 minutes, or until livers have lost their pink color. Remove liver to a board and chop finely; add to onions in small bowl. Stir in salt and pepper.

POTATO FILLING:

Makes 1 cup or enough to fill 24 bite-size knishes.

2 medium-size potatoes cooked and mashed (1 cup)
2 tablespoons vegetable oil
3/4 cup finely chopped onion
3/4 teaspoon salt
1/8 teaspoon white pepper

Sauté onion in oil, stirring constantly, until tender but not brown, about 8 minutes.

Combine potatoes, salt and pepper in small bowl. Mix well.

KASHA FILLING:

Makes 1 cup or enough to fill 24 bite-size knishes.

1/3 cup Kasha
1 1/4 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped onion
2 tablespoons vegetable oil

Heat Kasha in a heavy medium-size saucepan, stirring constantly until toasted, about 5 minutes. Stir in water, salt and pepper. Cover; simmer 10 minutes, or until water is absorbed and kasha is just tender.

Sauté onion in oil, stirring often, until golden brown and tender about 10 minutes. Stir into Kasha.

CHEESE FILLING:

Makes 1 cup or enough for 24 bite-size Knishes.

1/2 cup pot cheese
3 or 4 ounces cream cheese
1 egg yolk
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon vanilla

Combine pot cheese, cream cheese, egg yolk, sugar, salt, and vanilla in a small bow. Beat until well combined.

Makes about 8 dozen appetizer knishes.