|All purpose flour||480 Milliliter (2 Cups)|
|Egg/2 egg whites||1|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|White flour||120 Milliliter, beaten (1/2 Cup)|
|Onion||240 Milliliter, chopped (1 Cup)|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Pepper||180 Milliliter (3/4 Cup)|
|Cooked chicken||240 Milliliter, diced (1 Cup)|
|Cooked kasha||180 Milliliter (3/4 Cup)|
|Celery||60 Milliliter, finley chopped (1/4 Cup)|
|Mayonnaise||45 Milliliter (3 Tablespoon)|
|Poultry seasoning||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Hard cooked eggs||3 , chopped|
|Pickle||45 Milliliter (3 Tablespoon)|
|Minced chicken||15 Milliliter (1 Tablespoon)|
|Prepared mustard||2 Teaspoon|
|Kasha||180 Milliliter (3/4 Cup)|
|Chopped walnuts||80 Milliliter (1/3 Cup)|
|Diced dates||80 Milliliter (1/3 Cup)|
|Diced raisins||80 Milliliter (1/3 Cup)|
|Honey||80 Milliliter (1/3 Cup)|
Pastry: Combine flour and salt in medium-size bowl.
Make a well in the center.
Add egg, oil and half of the water.
Stir with a wooden spoon, adding remainder of water to make a smooth pliable dough.
Turn dough out onto a lightly floured board; knead a few times.
Brush dough with oil; cover with plastic wrap and let rest for about 1 hour.
At this point, dough may be refrigerated overnight.
Roll dough on a floured board, to an 18-inch square or as thin as possible.
Brush the dough with oil.
Cut into 36 3-inch squares or rounds.
Brush center of each with oil and fill with approximately 1 full tsp of filling; moisten edge with water; fold over; seal edges.
Place on lightly greased baking sheet.
Brush top with beaten egg white.
Bake at 375°F (190°C) for 12-15 minutes or until lightly browned.
Onion Filling: Saute onion in butter or margarine; add kasha and seasoning.
Use to fill knishes.
Chicken Filling: Combine all ingredients and use to fill knishes.
Egg Filling: Combine all ingredients and use to fill knishes.
Fruit and Nut Filling: Combine all ingredients and use to fill knishes.