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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, March 18, 2009

The Irish Knish

If you are like me and make mass amounts of corned beef and cabbage on St. Patty's Day (as if it is the only time of year that you can make it)! It is safe to say that your fridge is over run with leftovers and it is only a matter of time before you are sick of the sandwiches and corned beef hash and long for a creative alternative.

I happen to be a huge fan of kosher deli fare and have always loved a good knish. Then it dawned on me why not use the leftover corned beef and cabbage. So here it is the birth of the Irish knish, it may just become a new St. Patty's day tradition.
Feel free to wash these down with an ice cold Guiness as if anyone needs an excuse to have another Guiness!

Corned Beef and Cabbage Knish

4 1/2 c. mashed unseasoned potatoes (instant may be used)
1 c. matzo meal
1/2 c. flour
3 eggs, beaten
2 tbsp. soft butter
1 tsp. salt
1/8 tsp. pepper
Additional matzo meal, if needed

Combine mashed potatoes with matzo meal, flour, eggs, butter, salt and pepper. Mix well, dough will be soft.
For each patty, use 1/4 cup dough. Make 24 patties. Coat both sides with matzo meal. Place 12 of the patties on 2 greased baking sheets (6 on each) and flatten dough slightly to form thin patties.
Spread each with 1/3 cup filling (see recipe below), leaving a border of about 1/2 inch. Top with second patty and pinch edges to seal. Bake at 350 degrees for 20 minutes. Turn patties over and bake 15 minutes longer. You may fry them in oil, turning once for 8-10 minutes. Makes 12 knishes.


Corned Beef and Cabbage Filling:

3 cups of chopped or shredded corned beef
1 cup of finally chopped or shredded cabbage
1 egg, slightly beaten
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
salt and pepper to taste, should need very little salt as the corned beef will be relatively salty.

Mix corned beef and cabbage with beaten egg and seasoning, makes about 5 cups of filling.

photo/plaidninja/flickr

4 comments:

Commercial carpet cleaning services said...

Great blog post.... l like it

cookingschoolconfidential.com said...

I made the mistake of showing this to my husband. You can imagine his response.

So it's not enough that I cook all day (I'm a culinary school student), now I have to cook all night!

Ah well. Life could be a lot worse.

Cheers!

Julie said...

Sorry about that cooking confidential....I hope you and your husband enjoy your over time in the kitchen lol.

Julie said...

Thank you, CCCS