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Knishes with Ground Beef
Ave. Rating is 1 (1 ratings) Add Your Comments and Ratings

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Variations include using puff pastry in place of making your own dough, and/or leaving out the meat for a parve version (both of which my mother-in-law does and they are still really good). Prep and cook times do not include making mashed potatoes.

Serves: 10

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Appetizer

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Ingredients

Dough
2 cups flour
1/2 cup shortening
1 egg
1/2 tsp salt
1/2 cup boiling water

Filling
1 large onion, diced
oil
2 cups mashed potatoes
salt and pepper to taste
1/3 tsp, garlic powder
1/2 pound ground beef, browned
flour

Directions

  1. To prepare dough: Mix together flour, shortening, egg, and salt. Add water, combine thoroughly and form mixture into a ball. Cover in plastic wrap and refrigerate for 1 hour.
  2. To prepare filling: Saute onion in a litle oil until lightly brown. Mix cool potatoes, sauteed onion, salt and pepper and garlic powder. Add browned ground beef and set aside.
  3. Place a third of the dough onto a lightly floured surface and roll into a rectangle as thin as possible, roughly 5 by 14 inches.
  4. Add a row of potato mixture about 1 inch thick on the long edge, as you would a jelly roll. Roll up and seal the edge lengthwise.
  5. Flour the side of your hand and cut the dough with the edge of your hand into 1-1/2 to 2 inch pieces. Seal ends together and place each section on end and (gently) flatten down slightly.
  6. Repeat process with remaining dough and mixture.
  7. Place knishes on greased cookie sheet and brush tops with oil.
  8. Bake at 375 degrees (F) for about 25 minutes or until browned on the bottom.
  9. Serve hot as an appetizer.

Reader Comments


Sneha says...
Rating is 1

Yes, I do, Carolyn. PizzaHomeChef.com's will take you through the recpie and technique for making a great pizza that you can stretch or roll very thin. As you get the hang of it, you'll be able to stretch your dough till you can actually see light coming through. This is called windowpaning. When you can see the light, you'll definitely have a very thin crust pizza. There's a discussion of this at with some photos of this translucent dough effect.Then you can decide if you really like it that thin.So it's partly about a good dough recpie (also available in the previous post) and partly about fine-tuning your technique.Please check in and share your progress.
Dec 3, 2015 (report abuse)


Sneha says...
Rating is 1

Yes, I do, Carolyn. PizzaHomeChef.com's will take you through the recpie and technique for making a great pizza that you can stretch or roll very thin. As you get the hang of it, you'll be able to stretch your dough till you can actually see light coming through. This is called windowpaning. When you can see the light, you'll definitely have a very thin crust pizza. There's a discussion of this at with some photos of this translucent dough effect.Then you can decide if you really like it that thin.So it's partly about a good dough recpie (also available in the previous post) and partly about fine-tuning your technique.Please check in and share your progress.
Dec 3, 2015 (report abuse)


 

 

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