Jewish Meat Knishes
Baked Jewish meat knishes are savory dumplings with a rich meat filling, akin to empanadas or calzones.
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Instructions
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Preheat the oven to 350 F and line two baking sheets with parchment.
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In a food processor, combine butter, cream cheese, and sour cream until smooth; add flour and salt, then pulse to blend.
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Form the dough into a ball, wrap tightly, and refrigerate for at least 2 hours.
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Heat oil in a large skillet, sauté onion until translucent, then add ground beef and cook until no longer pink.
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Drain excess fat, mix in pastrami, then grind or finely chop the meat mixture; cool to room temperature.
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Stir salt, garlic powder, white pepper, and eggs into the cooled meat filling.
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Allow the refrigerated dough to warm to room temperature on a floured surface.
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Roll the dough to 1/4-inch thickness and cut into 3-inch squares; reroll any scraps.
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Prepare an egg wash by combining beaten egg with water, then brush each dough square.
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Place 1 1/2 tablespoons of filling on each square, fold the dough over, and pinch the edges to seal.
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Arrange knishes on the prepared baking sheets, brush again with egg wash, and bake for about 30 minutes until golden brown, rotating trays halfway.