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Beef and Potato Knishes
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4
   
Reviews
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By: 
Bettye Brumley
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Beef and Potato Knishes Recipe is the meat-filled pastry of Jewish cooking tradition which encloses chuck roast or brisket cooked with a bay leaf, peppercorns, potatoes, chicken fat or salad oil, onions, white pepper and egg in Knish dough.
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INGREDIENTS
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1 boneless beef chuck roast
or brisket (2 to 2 1/2 lbs)
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1 bay leaf
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1/8 teaspoon whole black
peppercorns
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2 medium-sized boiling
potatoes (about 1 lb total),
peeled and cut in quarters
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About 1/2 cup melted chicken
fat (Schmalz [search recipes]) or salad oil
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2 medium onions, finely
chopped
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2 teaspoons salt
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1/8 teaspoon white pepper
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1 egg, slightly beaten
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Knish Dough (search recipes)
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DIRECTIONS
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1:
Preheat oven to 500° F. Place beef,
fat side up, in a shallow roasting pan.
Bake, uncovered, until well browned
(15 to 20 minutes). Transfer beef to a
4 to 5-quart kettle. Add a little water
to roasting pan, stirring to loosen
drippings; pour over beef. To beef add bay leaf and black
peppercorns, then more water to cover.
Bring to a boil over medium heat,
cover, reduce heat, and simmer
until beef is tender (2 1/2 to 3 hours).
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2:
When beef is tender, cook potatoes
in boiling water to cover until
tender (12 to 15 minutes); drain well.
Using a potato masher or electric
mixer, beat potatoes until fluffy,
adding up to 1 tablespoon of the
chicken fat if very dry. Cook onions in 2 tablespoons of
the chicken fat in a medium frying
pan over moderate heat until
soft but not browned; remove from
heat and add to potatoes.
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3:
Remove beef from liquid (reserve
and freeze liquid, if you wish, to use
as broth when making soup).
Cool beef slightly. Cut into chunks
and grind, using medium blade of
food chopper or food processor. (You
should have about 4 cups ground
cooked beef.) Complete filling by combining
ground cooked beef in a large bowl
with potato mixture, salt, pepper, and
egg; mix to combine thoroughly.
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4:
Divide dough into three equal
portions. Cover two of them with
plastic wrap to prevent dough
from becoming dry: Roll one third of
the dough out on a lightly floured
surface to a 10 by 10-inch rectangle.
Brush dough with some of the remaining
chicken fat. Shape a third of
the beef filling into a long roll about
1 inch from a 16-inch edge. Roll
dough securely around filling. Pinch
long edge to seal. Repeat filling process two more
times, using another third of the
filling for each. As each roll is completed,
cover with plastic wrap to
keep it moist. Cut each filled roll of dough into
l-inch slices. Stretch dough up and
over cut edges and seal in center,
enclosing filling on all sides. Preheat oven to 375° F. Place
knishes well apart on greased baking
sheets. Brush lightly with chicken fat.
Let rise until dough looks puffy
(20 to 30 minutes). Bake until knishes are golden
brown (15 to 20 minutes).
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