Beef and Potato Knishes
Comforting golden, flaky pastries filled with savory shredded beef, mashed potatoes and onions.
Cook Time: 40 Minutes
Servings: 8
Ingredients: 10
Ingredients
Preparation
-
Step 1
Heat butter in large nonstick skillet over medium-low heat until melted. Add onion; season with salt and pepper, as desired. Cook 5 to 7 minutes or until softened and onion begins to brown, stirring occasionally. Set aside to cool.
-
Step 2
In a large bowl combine cooked beef, onion, potatoes, cream cheese and Worcestershire sauce. Mix together gently but thoroughly. Season with salt and pepper, as desired.
-
Step 3
Preheat oven to 425°F degrees.
Using a rolling pin, roll puff pastry to a 12 x 9-inch rectangle and cut into 8 even squares. Place 1/4 cup beef mixture in center of each square. Pull edges around mixture, pinch to seal pastry closed. With your thumb make a dent in the middle of knish. Repeat with remaining pastry squares. Brush each knish with egg; sprinkle top with bagel seasoning. -
Step 4
Place knishes about 2-inches apart on parchment-lined shallow rimmed baking sheet. Bake in 425°F oven 20 to 25 minutes or until knishes are golden brown. Let rest 10 minutes before serving.
Nutrition Information
360 Calories
8g SAT FAT
14g PROTEIN
2.3 mg IRON
2.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 Each 6 oz knishes: 360 Calories; 216 Calories from fat; 24g Total Fat (8 g Saturated Fat; 0.3 g Trans Fat; 7.7 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 95 mg Cholesterol; 435 mg Sodium; 22 g Total Carbohydrate; 0.5 g Dietary Fiber; 2.6 g Total Sugars; 14 g Protein; 0 g Added Sugars; 50 mg Calcium; 2.3 mg Iron; 330 mg Potassium; 0.3 mcg Vitamin D; 0.3 mg Riboflavin; 5.2 mg NE Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 157 mg Phosphorus; 2.5 mg Zinc; 19.1 mcg Selenium; 75 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, Phosphorus, and Choline.
The Essential Ingredients
- Leftover Beef: Any leftover beef can be utilized in this recipe, as long as it’s chopped or shredded into bite-sized pieces.
- Worcestershire Sauce: A bold and tangy sauce that is packed with umami flavor. This sauce is a blend of vinegar, anchovies, molasses and spices.
- Puff Pastry: A light flaky dough made by layering dough and butter together. Commonly used in both sweet and savory dishes such as turnovers.
- Everything Bagel Seasoning: A versatile, savory blend containing dried garlic, onion, sesame seeds, poppy seeds and flaky sea salt. Popularized by bagel shops in the 1980’s, it is now a staple for topping avocado toast, eggs and popcorn.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
What is a knish?
A traditional pastry of Jewish origin that is filled with potatoes and and ground meat.
-
Knishes can be round, rectangular or square. They may be entirely covered in dough or some filling may peek out of the top.
Knishes can be round, rectangular or square. They may be entirely covered in dough or some filling may peek out of the top.
-
When did knishes appear in the United States?
The first knish bakery in the United States was founded in New York City in 1910. Generally recognized and made popular in New York City by Jewish immigrants in the early 20th century.
-
What's in a knish filling?
Knish filling typically consists of mashed potato, kasha (buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Filling is then covered with dough and baked or deep-fried.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
