Knish Dough

Mix together egg, water, pepper, oil and salt. Add flour gradually, kneading the dough until it is smooth and elastic and won't stick to hands. Divide into 3 balls and place into bowl, cover very lightly with a dab of oil and place small plate on top. Let stand 2 to 3 hours in a warm place. When dough is ready, place cloth on table and sprinkle lightly with flour. Rub flour on the rolling pin. Place dough in centre of cloth and start rolling, turning, and lifting often so the dough won't stick. Slip hands under dough and stretch dough with the backs of your hands until dough is paper thin. Lay carefully back on cloth - add a very light coat of oil. Place row of filling along edge of dough in a circle and roll up, cutting dough in centre, so that by the time the dough is rolled up it will be about 2 1/2 to 3 feet in length. Cut into 2 inch pieces, pinch ends and flatten slightly. Bake on a lightly greased pan at 375F until lightly browned (30 to 40 minutes) RICE FILLING: 2 pounds rice, washed 1 litre milk 1 1/2 cups margarine 1 litre water 4 cups sugar 4 eggs Combine rice, milk, margarine, water, and sugar in a big pot (will double in size). Put in 350F oven, mix occasionally until rice is cooked (about 3 or 4 hours). More water may be needed. Add eggs and mix. (Can add more sugar if you like it sweet). POTATO FILLING: 6 large potatoes 3 medium onions 2 eggs vegetable oil salt and pepper Boil potatoes until tender. Mash. Allow to dry a bit. Add sauteed onions and leftover oil. Beat eggs in to still warm potatoes. Yield: 75 knishes