Instructions: 1. Prepare the potato filling by combining the mashed potatoes, sauteed onions, matzo meal or bread crumbs, melted butter/margarine or oil, beaten egg, salt and pepper. Set aside.

2. Prepare kasha or bulgar filling by adding to the sauteed onion the uncooked kasha or bulgar, boiling water or broth, salt and pepper in a medium saucepan. Cover the pan and cook for 10-15 minutes or until the liquid is absorbed. Stir in the egg. Set aside.

3. Prepare the dough by combining the flour, baking powder, and the salt in a medium bowl. In a separate bowl, combine the water, egg and oil and add this mixture to the flour mixture, stirring the ingredients until they are well combined. Turn the dough out onto a floured surface, and knead the dough until it is smooth and elastic, about 5 minutes, adding only enough flour to keep the dough from sticking. Cover the dough with an inverted bowl and let it rest for 5 minutes. Cut the dough in half, and on a lightly floured surface roll each half into a rectangle about 20x10 inches. Slice the rectangle in half lengthwise. You will end up with 4 strips, each 20x5 inches.

4. Using half the potato filling, align the mixture in a strip along the 20 inch side of the dough. Roll the dough up toward the other 20 inch side.

With a very sharp knife, slice the roll into 1 inch pieces. Repeat with remaining filling.

5. Place the pieces about 1/2 inch apart, seam side down on greased cookie sheets.

6. Bake the knishes in a preheated 375 degree oven for 25-30 minutes or until the crust is browned.

Note: You can make big knishes if you want to serve them as a side dish.

This is a pretty involved messy process but I think its well worth the effort every now and then.

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