Cabbage And Meat Knish Recipes

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JEWISH MEAT KNISHES



Jewish Meat Knishes image

Meat knishes are baked Jewish dumplings filled with meat similar to a Mexican empanada, a British pasty, a Russian pirozhki and an Italian calzone.

Provided by Barbara Rolek

Categories     Appetizer     Lunch     Side Dish

Time 3h48m

Number Of Ingredients 18

Knish Dough:
8 ounces butter (unsalted, softened)
8 ounces cream cheese (softened)
1/2 cup sour cream
3 1/2 cups flour (all-purpose)
1 teaspoon salt
Meat Filling:
1 large onion (chopped)
1/8 cup vegetable oil
1 1/2 pounds ground beef (80%-lean)
5 ounces pastrami (chopped)
2 large eggs
1/4 teaspoon white pepper
1 teaspoon salt
3/4 teaspoon garlic powder
Egg Wash:
1 large egg (beaten)
1 tablespoon water (beaten with egg)

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.

Nutrition Facts : Calories 297 kcal, Carbohydrate 16 g, Cholesterol 89 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 321 mg, Sugar 1 g, Fat 20 g, ServingSize 24 meat knishes (12 servings), UnsaturatedFat 0 g

CONEY ISLAND KNISHES



Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
  • Chop corned beef and cabbage into fine pieces.
  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

CABBAGE AND MEAT KNISH RECIPE



Cabbage and Meat Knish Recipe image

Provided by Carynz

Number Of Ingredients 11

1 package puff pastry
FILLING
1 Tbs oil
approx. 10 oz cooked roast or other meat,cubed(leftover meat)
14 oz shredded cabbage
1 Tbs red wine or apple cider vinegar
1/4 cup apple cider or apple juice
1/2 -1 green apple,peeled and chopped
cinnamon to taste
salt and pepper
egg,optional

Steps:

  • Heat oil in a large frying pan over medium flame. Add meat and cook,stirring frequently,until well browned,about 5 min. Using a slotted spoon,transfer meat cubes to a plate. If necessary add a little more oil to pan and stir in cabbage and vinegar,cook until cabbage softens,about 15 min. Add meat cubes and juice to pan,bring to a boil over high flame. Reduce flame to low. Cover and cook for 10 min. Uncover,cook until liquid evaporates about 5 min more. Remove pan from heat. Stir in apple pieces and spices. This can be done in advance. Preheat oven to 400 Roll out pastry dough to desired thickness. Spread filling lengthwise down center of dough,leaving a 2" border on all sides. Fold in sides of pastry. Starting with a long side,roll up dough,jelly roll style. Place seam side down on baking sheet. Brush with egg if desired. Bake for approx. 40 min until golden and crispy. Cool completely before slicing. Once cooled these can be frozen.

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