2 c. flour
6 tbsp. shortening
1/4 tsp. salt
4-5 tbsp. water
6 lg. potatoes
1/2 c. vegetable oil
3 lg. onions
Salt & pepper
1 egg yolk

Combine flour and salt; cut in shortening with a pastry cutter. Stir in water with a fork to form a dough. Chill while preparing filling. Cook potatoes and mash. Cook onions in oil until very soft; mix onions and oil with potatoes and season to taste.

Preheat oven to 500 degrees (yes, very hot). Roll out pastry to a large thin sheet, about 2 feet square; using half of the potato mixture, form a mound the length of pastry 1/2 inch from edge. Bring edge of dough over potatoes and form a roll until edges of dough meet. Cut off that portion of dough and fill 2nd portion the same way. Cut each roll in 2 1/2 inch pieces and place on greased baking pans, dough sides up. Brush with beaten egg yolk. Bake for 15 minutes, or until golden brown. Leftover knishes may be frozen. These reheat well. Cooked apple slices may be used instead of potatoes.