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  Meat Knish
 
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Submitted:
  2013-02-05
Prep Time:
  not specified
Yield:
  18 (large turnovers)
Difficulty Level:
  Moderate
Category:
  Fleishig (Meat)
Meal:
  Lunch
  Dinner
Course:
  Side Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Shavuos
  Succos
Main Ingredients:
  Meat
  Mushrooms
  Onion
  Lettuce
Source:
  Brynie Greisman - Family First
Bracha:
  not specified

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Meat Knish
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This original main dish, made triangular in the Purim motif, is made with a flaky whole wheat crust and filled with a delicious chopped turkey or beef filling. Whoever tasted it had doubles! It’s very convenient as both the dough and filling can be made in advance and frozen separate, or frozen already baked.
This recipe first appeared in Mishpacha Magazine.
 
Ingredients
Pastry dough:
2 pkgs yeast (4 ½ tsp)
¼ cup warm water
¼ cup oil
2 cups natural soy milk (unsweetened)
1 tsp salt
2 eggs, beaten
¾ Tbsp natural dough enhancer, opt.
5 ½ - 6 cups whole wheat pastry flour

Filling:
2 medium onions, finely chopped
2 Tbsp oil
Approx. 1 ½ lbs (3/4 kilo) chopped turkey or meat
1 8 oz/225 gram can sliced mushrooms, drained
¾ cup sour soy milk*
2 dill pickles, finely chopped
2 Tbsp bread crumbs
1 tsp salt
Dash pepper
Dash nutmeg, opt.
Mustard for smearing, opt.

Glaze: 1 egg beaten

*Sour soy milk is made by placing ¾-1 Tbsp vinegar in a cup. Add ¾ cup soy milk and let sit for approx. 1 hour until it curdles.

Servings (large turnovers)   recalculate
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Preparation
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Helpful Hints
Note: To freeze turnovers, prepare as directed. Cool completely and wrap well in foil. To thaw, bake in foil pouches at 350F/180C until soft and heated through, or just heat in microwave.
Serving idea: Serve with cornichons (see photo). These are crisp tiny pickles, sold in a jar, with a vinegary flavor.
 
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