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

What Cut of Beef to Buy?

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.

Pair a Salad with Knishes For a Perfect Dinner

We recommend a fresh and nutritious salad to serve with your Beef and Onion Knishes! Try one of these seven fantastic Winter Salad Recipes. You’re sure to find one that strikes your fancy. Our favorite with beef knishes? It’s Shaved Brussels Sprouts Salad. If you can’t find fresh cranberries, dried cranberries will do just fine.

Beef and Caramelized Onion Knishes

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• Author: PA Beef

Print Recipe

Description

Savory and succulent inside a doughy pillow.

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Ingredients

Scale 1x2x3x

• 2 cups pre-cooked beef such as shredded beef or beef sausage
  
• 1 tbsp butter
  
• 2 cups sliced leeks
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1 cup mashed potatoes, such as Yukon Gold
  
• 4 oz reduced-fat cream cheese
  
• 12 frozen dinner rolls
  
• 1 egg, beaten
  
• 1 tsp each: sesame seeds, poppy seeds, dried onions, for topping

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Instructions

1. 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.
2. In a large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper as desired.
3. Preheat the oven to 350°F. In a small bowl, combine toppings.
4. 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.
5. 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.

Recipe by Pennsylvania Beef Council

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