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I adapted this recipe from my BFF Menucha. I serve it as an appetizer with mushroom sauce on Yom Tov. When I make a log, I slice and serve it as an additional meat choice. It’s really good, and it freezes beautifully too. Yields 36 knish squares or 2 knish logs (26 slices)
1 roll puff pastry dough or 1 package Gefen Puff Pastry Squares, defrosted
sesame seeds, for sprinkling (optional)
1.1 pounds (500 grams) chopped turkey
1.1 pound (500 grams) chopped meat
oil, for sautéing
1 and 1/2 medium-sized onions, diced
3 large mushrooms, chopped
2 to 3 cloves garlic, chopped, or 2 to 3 cubes Gefen Frozen Garlic
1/2 cup flour
1/2 teaspoon salt, or to taste
black pepper, to taste
1/2 cup chicken soup
1 and 1/2 tablespoons onion soup mix
paprika, to taste
1 egg
2 tablespoons chili sauce
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Sauté onions in a small amount of oil for five to six minutes. Add mushrooms and garlic and sauté an additional three to four minutes.
Combine with the chopped turkey, meat, and remaining ingredients in a medium-sized bowl.
Beat together egg and chili sauce in a cup for the glaze.
If using puff pastry squares, fill each square with a heaping tablespoon of filling. Fold over to form a triangle, pulling the dough slightly. Pinch edges together well.
Brush with glaze and sprinkle with sesame seeds, if desired.
Bake for 20 minutes, or until done.
If using a puff pastry roll, cut in half. Roll dough out. Fill and roll up, or fold over edges to form a log. Spread with glaze and sprinkle with sesame seeds, if desired. Bake for 28–30 minutes, or until done.
Food and Prop Styling by Goldie Stern Photography by Felicia Perretti
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Is the meat cooked before being rolled up inside the puff pastry?
No, it seems that you would roll it raw.