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Locally & Sustainably Raised Pennsylvania Beef

Got a craving for a hearty snack? Try this knish recipe which features flavorful beef, onions, and mashed potatoes baked in dough. 

From the Butcher’s Counter

Our friends at the Pennsylvania Beef Council recommend using a chuck arm roast with this recipe. It’s economical, flavorful, and best when slow-cooked, making it the perfect cut to cook in advance for this recipe. 

Beef and Caramelized Onion Knishes

Ingredients

2 cups pre-cooked beef such as shredded beef or beef sausage

1 tablespoon butter

2 cups sliced leeks

1/2 tsp salt

1/2 tsp pepper

1 cup mashed potatoes, such as Yukon Gold

4 ounces reduced-fat cream cheese

12 frozen dinner rolls

1 egg, beaten

1 tsp each: sesame seeds, poppy seeds, dried onions, for topping 

Instructions

Thaw and rise dinner rolls according to package directions, then melt butter in a large non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.

In a large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper as desired.

Preheat the oven to 350°F. In a small bowl, combine toppings.

Using a rolling pin, roll out one dinner roll to a 4-inch circle. Place 1/4 cup beef mixture in the center of the roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create a dent in the middle of the knish. Place the knish on a parchment-lined, shallow-rimmed baking sheet. Repeat with remaining rolls. 

Brush each knish with egg; sprinkle topping mixture on each knish. Bake in a 350°F oven 30 to 35 minutes or until the knish is golden brown. Let the knish rest about 10 minutes before serving.

For more information about chuck arm roast and for additional recipes visit pabeef.org.