Jewish Meat Knishes

By Barbara Rolek

A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.

This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired.

Here are step-by-step pictures of making Jewish meat knishes.

Makes about 20 Jewish Meat Knishes

Prep Time: 50 minutes

Cook Time: 30 minutes

Ingredients:

• Knish Dough:
• 1/3 cup canola oil
• 5 large eggs, beaten
• 3/4 teaspoon salt
• 2 2/3 cups water
• 1 drop yellow food coloring
• 1 pound all-purpose flour
• .
• Meat Filling:
• 1 large chopped onion
• 1/8 cup vegetable oil
• 1 1/2 pounds 80% lean ground beef
• 5 ounces pastrami, chopped
• 2 large eggs
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 3/4 teaspoon garlic powder

Preparation:

1. Prepare the meat filling by sauteeing the onions in vegetable oil until translucent. Add the ground beef and brown. Add pastrami and mix well. Remove from heat. Pass meat through a grinder with the small hole setting.
   
   
2. Transfer meat to a large bowl. Let cool to room temperature. Add eggs and seasonings, and mix well.
   
   
3. Meanwhile, prepare the knish dough by mixing the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary.
   
   
4. Flour a work surface and place the dough on it. Cover with plastic wrap and let it rest 15 minutes.
   
   
5. Heat oven to 350 degrees. Roll the dough to 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope.
   
   
6. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or main course.

Source
http://easteuropeanfood.about.com/od/crossculturalnoodles/r/meatknish.htm