| PlateArt |

Meat Pots

Text and Styling by Esther Ottensoser
Photography by Devorah Applegrad

If you’re looking to add a gourmet touch to your Yom Tov meal, consider transforming a traditional knish into an adorable edible dish. It’s quick and easy, and you can create a savory treat that is as delightful to look at as it is to taste.

You will need:
  • 1 11-inch (28-cm) frozen pre-rolled pizza dough (I use Mechel’s)
  • 4-inch (10-cm) round cookie cutter
  • knish filling of your choice (see below for a recipe)
  • egg wash

Allow dough to defrost just enough that it’s sufficiently soft to work with; don’t let it sit out so long that it gets dried out.

Preheat oven to 400°F (200°C).

Using the cookie cutter, cut three circles as close as possible to the center of the dough. Using a sharp knife, cut strips of dough from the edge of the pizza dough, going around in a circular fashion.

Place a dough circle on your work surface. Place approximately 3 Tbsp of filling in the center of the dough. Bring all the edges to the center and flip the bundle over; it should be round.

Next, form the “pot cover.” Cut a piece of dough strip and twist it. Place it on the smooth surface of your bundle, connecting the edges to form a circle. Roll a small ball and place in the center of the knish to serves as a “pot handle.”

Brush with egg wash and bake until golden, about 15–20 minutes.

Use a sharp knife to cut a slit right under the “pot cover” so you can lift it. Serve warm.

Meat Filling
  • 1 Tbsp oil
  • 1 large onion, diced
  • 3 cubes frozen garlic
  • ½ cup flour
  • 1½ lb (680 g) ground beef
  • 3 Tbsp onion soup mix, dissolved in ½ cup water
  • salt and pepper, to taste

Sauté onion in oil. Add garlic cubes and sauté another 1–2 minutes.

Add ground beef and brown, mixing it well to prevent big clumps of meat from forming. Cook 3–4 minutes, then add remaining ingredients. Cook until done.


(Originally featured in Family Table, Issue 862)

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