Meat Knish

Little pockets of cooked meat and onions sealed in a bite-sized pastry crust. Where have you been all my life! This recipe was published in "Requested Recipes" in 1963 by Temple Beth El Sisterhood in Portland (recipe created by Sadye Schatz who was a Kosher caterer in Portland in the 1940s and 1950s).  I'm afraid I didn't even know how to pronounce "knish" (I thought the "k" was silent, as in "knickers," but this is a Protestant English major speaking, so I now stand corrected!).

The recipe calls for "cooked meat" so I used what we had on hand...ground sausage. It cooks up well with the onions. Fair warning, the pastry recipe makes up enough dough to feed a small army or a couple of hungry teenagers, neither of which we have billeted at this house. There was so much dough leftover that my husband happily made suggestions as to how I could use it up, ranging from slathered butter and sprinkled cinnamon and sugar "crisps" to a variety of pies...

We both agreed this is a tasty way to serve bite-sized meat, say, when you have friends over to watch a ballgame. Being as how it is COVID-19 season, that's not happening anytime soon. But we enjoyed testing out this recipe and discovered it is good to serve with such dipping delights as a brown mustard or something with a little kick, such as sriracha mayo. I found some curry mustard in the depths of the fridge today which I plan to try with leftovers tonite.

The recipe calls for making a "tube" of filled pastry, cutting it into 2 inch pieces, and wrapping dough over each end before baking, but I thought that was a little time intensive, for serving just the two of us. So I just popped the tubes in the oven. When they were done (recipe says till brown, which took maybe 20 minutes), I just sliced 2 inch pieces, and plated with dips. A little messier, but just as delightful.
I recommend baking with parchment paper, as the dough will become tough on the bottom if you spray oil on the cookie sheet.

Comments

Post a Comment

I welcome your comments. Please be kind and considerate. Thanks for stopping by!

Popular posts from this blog

Lunchtime Gloop

Image
Remember the first recipe I tried? Submitted by the mother of Astronaut Jessica Meir? Well, the cook behind today's lunch menu is famous, but don't wear yourself out trying to think up names of famous Maine cooks. Easiest recipe in this cookbook? Yes. No-fail? Yes. Going to win culinary awards around the globe? No. But when it comes to comfort food, I'm guessing this might be one of author Stephen King's favorites. I followed Mr. King's recipe exactly. Except where he says to use Franco American Spaghetti. Could not for the life of me find that brand name, so finally bought Campbell's Spaghettios. Got home, looked up Franco American and found that, yes, you guessed it, Campbell's bought out Franco American and kept the Spaghettios. Spaghettios were introduced in 1965. What kid doesn't love those little circular bits of pasta soaking in a tomato and cheese bath? And somehow, according to the writing on the can, they manage to pack 20% of your daily vegeta
Read more

Maine Party Chicken

Image
 As I read the ingredients for this recipe, I had a flashback to my childhood. My parents enjoyed having friends over, and my mother was not a chef by any means, but she would look for recipes that were easy to prepare for a crowd. This is one of the recipes she used to make.  I used to be a can-of-soup cook, like my mom, when a white sauce was called for. But since I learned how to do a bechamel, oh my, there is no going back. Not that there is anything wrong with an easy pop-top cream of mushroom soup once in awhile. It does the trick, and you just tuck this dish in the fridge overnight and do a three-hour bake the next day, which gives you time to focus on putting up party banners, or whatever, for your company. I'm not sure I care for the dried beef in this dish. Awfully salty. But the bacon, when you do a slow bake, smells fantastic for three solid hours. Can you say Anticipation?! I say, when you go big, go easy. Try this recipe for a crowd. You'll be glad you did!
Read more

Dad's Bean Hole Beans

Image
This recipe presented two distinct challenges. Firstly, I live in a parsonage and I'm not likely to receive permission to dig up the lawn just to try my hand at cooking bean hole beans. Secondly, we are now solidly in winter, and even if I had opportunity to dig a hole, it's not the right time of year. So I allowed as how baking the beans in the oven would have to do for now, and we'll see what summer brings. Who knows, maybe the church will want to offer a bean hole bean "suppah" as a fundraiser. The picture shows off pea beans, and yet the recipe calls for yellow-eye beans. I must say, were I pressed to pick a favorite bean recipe, I did so love the Baked Yellow-Eye Beans (see blog). But when it came time to try this recipe, there were no yellow-eye beans in the pantry. So I used pea beans. I do like pea beans, but I have to wonder if these beans were getting a little old. They seemed to take longer to cook. I checked the difference between the Yellow-Eye Bean r
Read more