Jewish Meat Knishes Food

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.

JEWISH POTATO KNISH

Steps:

• Gather the ingredients.
• In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
• Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
• Gather the ingredients.
• In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
• Mix until thoroughly combined. Set aside.
• Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
• Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
• Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
• Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
• Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
• Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
• Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.

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.