Meat Knish Recipe

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp salt.

Cut in butter

Add 6 tbs cold diced unsalted butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add wet ingredients & knead

Whisk 1 egg with 2 tbs vegetable oil. Gradually add about 1 cup warm water (see note) to the egg-oil mixture, then pour into the flour. Mix until a shaggy dough forms; if needed, add additional warm water in small increments to bring dough together. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–75 minutes. Punch down and divide dough into 6 equal portions for individual knishes (or 8 for smaller).

Cook potatoes

Place 1 lb peeled diced russet potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 10–12 minutes. Drain well and return to the hot pot to steam briefly so excess moisture evaporates (1–2 minutes).

Sauté aromatics

While potatoes cook, heat 2 tbs unsalted butter in a skillet over medium heat. Add 1 small finely diced yellow onion and sauté until translucent, 5–6 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Combine filling

Mash the cooked potatoes coarsely with a potato masher or fork (leave some texture). Stir in the sautéed onion and garlic, 2 cups finely chopped cooked corned beef, 2 tbs chopped fresh parsley, 1 tsp salt, 1 tsp black pepper, and 0.5 tsp ground caraway (if using). Taste and adjust seasoning. Allow filling to cool slightly, then stir in 1 egg to bind — if filling seems very wet, skip the egg or add a tablespoon of flour.

Sauté cabbage

In a medium saucepan or skillet, melt 1 tbs butter over medium heat. Add 4 cups thinly sliced red cabbage and 1/2 chopped apple; sauté for 4–5 minutes until beginning to soften.

Braise

Add 2 tbs apple cider vinegar, 1 tbs brown sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 cup water or stock. Reduce heat to low, cover, and simmer gently until cabbage is tender and flavors meld, about 20–25 minutes. Uncover and cook a few minutes to evaporate excess liquid if needed. Adjust seasoning and keep warm.

Preheat and prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.

Shape knishes

On a lightly floured surface, roll each dough portion into a 6–7 inch circle about 1/8–1/4 inch thick. Place about 1/3 to 1/2 cup of the corned beef-potato filling slightly off-center on each round (adjust to preferred size). Fold edges up and over the filling, pinching to seal and shaping into a round or oblong parcel. Place seam-side down on the prepared baking sheet. Repeat with remaining dough and filling.

Egg wash & bake

Brush each knish with the egg wash (1 beaten egg mixed with 1 tbs water). If desired, sprinkle with sesame or poppy seeds. Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and cooked through. Rotate the pan halfway through baking for even color.

Rest

Remove knishes from oven and let rest 5 minutes on the pan before transferring to a wire rack.

Prepare mustard

In a small bowl, combine 1/2 cup coarse brown mustard, 1 tsp brown sugar or honey, and 1 tsp apple cider vinegar. Stir until smooth and taste — adjust sweetness or acidity to preference.

To serve, place a warm knish on a plate, spoon a portion of braised red cabbage alongside or on top, and offer brown deli mustard either spooned on the plate or in a small ramekin. Garnish with a sprinkle of chopped parsley if desired.