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