Recipe Re-Do

Remember this recipe?

Here is the new IMPROVED version.

One of the things that really changed this recipe up was that I made my own pie crust instead of using a pre-made one from the store. It was light, buttery and flaky. I used the Perfect Pie Crust recipe from The Martha Stewart Cookbook. (Page 7) I made this the night before so it would be an easier dinner the next night.

Recipe for the Beef Knishes filling: (with my changes)*

1/2 pound ground beef
1 small onion chopped
3 cloves garlic minced
1/2 green pepper diced*
1/4 cup frozen corn*
1 tsp garlic salt*
1 tsp onion powder*
1 tsp seasoning salt*
Pinch dried Thyme*

Saute ingredients together until meat is browned and vegetables are tender.

Allow filling to cool before making Knishes. Fill pie dough and bring the corners together to form the pocket. Bake @ 350 for 20 minutes, until golden brown and flaky.


Recipe for the Mushroom Gravy: (This one I made up as I went)

2 Tbsp Butter
2 cloves garlic minced
1/2 diced mushrooms
salt and pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp seasoning salt
Pinch dried Thyme
1/4 cup Marsala wine
2 Tbsp flour
1 1/2 cup chicken stock
1/3 cup heavy cream

Melt butter in pan. Add garlic and cook for 1 min. Add diced mushrooms. Salt and pepper to taste. Add garlic and onion powder and seasoning salt and dried Thyme. Cook until mushrooms are tender and release there moisture. Add Marsala wine and reduce by half. Add flour and cook for 1 min. Stir in chicken stock and simmer until sauce begins to thicken. Once sauce begins to thicken stir in heavy cream and simmer to desired thickness. Serve over the Beef Knishes.

Rating: 3

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