Meat Knishes Recipes

KNISHES

Steps:

• Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
• While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
• In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
• Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
• Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

BEEF AND CARAMELIZED ONION KNISHES

Steps:

• Thaw and rise dinner rolls according to package directions. Melt butter in large non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.
• In large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper, as desired.
• Preheat oven to 350°F. In small bowl, combine toppings. Using rolling pin, roll out one dinner roll to 4-inch circle. Place 1/4 cup beef mixture in center of roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create dent in middle of knish. Place knish on parchment-lined shallow-rimmed baking sheet. Repeat with remaining rolls. Brush each knish with egg; sprinkle topping mixture on each knish. Bake in 350°F oven 30 to 35 minutes or until knish is golden brown. Let knish rest 10 minutes before serving.

MEAT AND POTATO KNISHES

Steps:

• Set a pot of water to boil, and cook potatoes 15 to 20 minutes, until tender. While the potatoes are cooking, heat corn oil in a large skillet, and sauté onions. At the last minute, add garlic, and brown quickly. Remove onions and garlic to a large bowl with a slotted spoon. Drain potatoes, add them to bowl, and refrigerate while chopping corned beef and pastrami very fine (for best results, use a food processor).
• Mash potatoes and onions (use a hand masher, not a food processor or blender) to a smooth consistency. Add all the remaining patty ingredients, except the bread crumbs, stir them in thoroughly with a fork, and then continue working them together with your hands. Still using your hands, mix in the cup of bread crumbs.
• Form the potato mixture into 3-inch patties (about 3?4 inch high), and place them on a cookie sheet covered with wax paper. Place in freezer for 1 hour.
• Remove patties from freezer. Beat eggs and water together in a bowl. Dip each patty to coat completely, then dredge in bread crumbs, covering thoroughly. Return patties to wax-papered cookie sheet, and refrigerate 15 minutes.
• Heat an inch of corn oil (it must be high enough to completely cover the knishes) in a deep skillet (unless you cook them in batches, you'll probably need 2 skillets). Carefully place knishes in the pan and cook for 5 minutes. Using a spatula and a fork, turn and cook for another 2 minutes until deep golden brown on both sides. Remove, and drain on paper toweling before serving.

SARAH'S KNISH

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
• Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

JEWISH MEAT KNISHES

Steps:

• Gather the ingredients.
• In a food processor fitted with a metal blade, process the butter, cream cheese, and sour cream until smooth and well combined, scraping down the bowl once or twice. Add flour and salt and pulse to blend.
• Turn dough out onto a sheet of plastic wrap.
• Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or up to overnight.
• Gather the ingredients.
• Heat the oil in a large skillet over medium heat until it shimmers. Add the onion and sauté until translucent, 3 to 4 minutes.
• Raise the heat to medium-high. Add the ground beef and cook, breaking up the meat with a wooden spoon until no longer pink, about 9 minutes.
• Drain the mixture of excess fat. Add the pastrami and mix well.
• Pass meat through a grinder with the small hole setting. Alternatively, pulse then process the mixture in batches in a food processor fitted with a metal blade until finely chopped, taking care not to over process.
• Transfer meat to a large bowl. Let cool to room temperature. Add the salt, garlic powder, and white pepper and mix to combine. Adjust the seasoning to your liking. Add the eggs and mix well to combine.
• Lightly flour a work surface and place the dough on it. Cover with plastic wrap or a clean kitchen towel and let come to room temperature, 15 to 20 minutes.
• Meanwhile, position two racks in the upper and lower thirds of the oven and preheat to 350 F. Line two baking sheets with parchment or silicone baking mats.
• Roll the dough out to 1/4-inch thickness.
• Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any dough scraps until all the dough is used.
• Make the egg wash by combining the beaten egg with the water. Brush each square with the egg wash.
• Place 1 1/2 tablespoons filling on one of the dough squares.
• Stretch the dough over the filling and fold the points to meet in the center, similar to an envelope, pinching the edges closed. Continue with the rest of the dough and filling. (You might not use all the filling.)
• Place knishes on the prepared baking sheets and brush with the egg wash.
• Bake until knishes are golden brown on the top and bottom, rotating the trays in the oven halfway through baking, about 30 minutes total.

MEAT KNISHES

Steps:

• Place approximately one tablespoon of meat filling in the center of each square. Fold the dough over to form a triangle. Use a fork to seal the edges of the triangle.
• Brush with beaten egg and bake according to package directions.
• Place some mushroom sauce on a small square plate and add two triangles to form a neat square.
• Garnish with chives and a flower.

KNISH

Steps:

• Add the flour and baking powder into the bowl of a stand mixer.
• In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
• Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
• Cover the dough and place it for 30 minutes in the refrigerator.
• Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
• In a non-stick pan, heat the schmaltz and oil.
• Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
• Sauté for 5 minutes, stirring regularly.
• Drain the boiled potatoes and transfer them to a bowl.
• Add the fried onions and mash using a potato masher.
• Season with salt and pepper. Set aside.
• Preheat the oven to 350 F (180°C).
• On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
• Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
• Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
• Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
• Place the shaped, spaced portions on a baking sheet lined with parchment paper.
• Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.

KNISH

Steps:

• For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

KNISHES THE OLD FASHION WAY

Steps:

• 1. Tip 1: Make the fillings first, even a day or so ahead so they will be all ready to put into the dough. Tip 2: These are even more delicious after frozen at the point before baking. Bake them when they are fresh or while still frozen. Tip 3:Do not thaw them after freezing. Bake them frozen. Tip 4: Anything too good to throw away can be made into a filling. Note: Schmaltz is rendered chicken fat, but olive oil works especially if you add some good dry chicken soup mix to it for extra taste. PASTRY: Sift dry ingredients together. Add rest of ingredients. Mix thoroughly. Dust a bowl with flour lightly. Turn it upside-down to remove excess. Put dough in and covery with damp dish towell, cloth or plastic wrAp. Let stand 15 minutes. Knead in mixer with dough hook JUST UNTIL ELASTIC. Work with 1/4 of the dough at a time keeping remainder covered. Fill one part of dough before rolling out nex part. Roll out (with rolling pin) and stretch dough into rounds about 20 inches in diameter, or as rectangular as possible.Make them as thin as possible. (The thinner the better tasting and the more knishes you can make.) Brush dough with oil, or melted butter or margarine. Put line of filling 1 to 1 1/2 inches from edge (and one inch thick) across width. Roll envelope style twice. Cut away this part from remainder and repeat untl used up. Brush with oil, or butter or margarine. Place seam-side down on liberally oiled (or my preference is to use parchment lined pans). Mash each roll with the palm of the hand to make it slightly flatter on top. Cut slits on top of the log about 1 1/2 inches apart to indicate where to finish slicing (and to make it easier to slice) once the logs are finished baking. Bake in preheated 350 degree oven about 45 minutes, or until golden brown. May turn once during baking, if desired. Serve as an appetizer or as a soup accompaniment or even with a salad as an entree. This pastry dough yields about 60 knishes so make plenty of filli
• 2. Potato: Saute onions in fast or olk until golden. Blend with rest of ingredients. Yield 30
• 3. Beef: Saute onions in choice of fat or oil until golden. Combine all together. Yield 30
• 4. Chicken: Combine all ingredients. Yield 30
• 5. Hot Dog: Just use them as is.

CLASSIC POTATO KNISHES

Steps:

• Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.
• Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!