Knish recipe

My Jewish Finding out

Meat and dairy versions of this basic savory Jewish pastry.

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This is the basic New York pastry, which bakes into a slim crisp crust. We provide two filling recipes, a meat edition and a dairy version.

Elements

For Meat Filling:

2 Tablespoons chopped parsley

one onion, chopped

Salt and pepper

two Tablespoons oil

one/two lb (250g) lean ground beef

For Dairy Filling:

four Tablespoons bitter cream

1 egg, flippantly crushed

Salt and white pepper

10 oz (300g) curd or product cheese (drained)

four Tablespoons chopped chives or dill

For Dough: two Tablespoons vegetable oil

Not really one 2/3 cups (250g) allpurpose flour

one teaspoon baking powder

one/2 teaspoon salt

1 egg yolk combined with one teaspoon of drinking water, for glazing

Instructions

Beat the eggs with the salt, baking powder, and oil. Slowly add the flour–just ample to make a comfortable dough that is no longer sticky–mixing it in with a fork to begin with, then functioning it in with your hand.

Knead for about ten minutes, till very clean and elastic, sprinkling in a little flour if needed. Coat with oil by pouring a small into the bowl and turning the dough around in it. Include the bowl with plastic wrap and leave for an hour.

To make the product cheese filling: Combine all the elements together.

To make the meat filling: Fry the onion in the oil until golden. Include the meat and cook dinner, stirring and crushing it with a fork, for about 8 minutes, until finally it adjustments coloration. Period with salt and pepper and stir in parsley. Allow it awesome ahead of using.

Knead the dough once again for a minute and roll out as slender as you can. Lower into rounds three inches (seven one/2 cm) in diameter. Due to the fact the dough is elastic and springs back again, pull it a minor to stretch it again. Location one Tablespoon of filling in the center of every single spherical, then fold above and pinch the edges with each other firmly to seal them.

Place on greased baking sheets, brush with the egg yolk, and bake in a preheated 350F (180C) oven for 2025 minutes, or right up until golden. Serve very hot.