Steak and Potato Knishes

Brynie Greisman June 3, 2026

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Puff pastry dough is not an ingredient normally found in the Greisman household! However, Purim is all about v’nahafoch hu, so I decided to (gulp) use it in this recipe to cut down on prep time. (You had to see my neighbor’s face when she saw puff pastry in my shopping cart! Why are people always looking in my shopping cart anyway!?)

My mother makes the best knishes ever and they start with a homemade dough. I took her recipe and added steak and an amazing smear, which took these knishes to a totally different level. I served them and everyone wanted doubles!

Yields 2 knish logs of 10 slices each + 10 individual doughless knishes

49

3h 30m 20

Medium Meat Freezer-Friendly

Contains: Egg, Gluten, Wheat, Sesame

Cook Mode Keep your screen awake while you cook

Ingredients

Steak and Potato Knishes

4 and 1/2 pounds (2 kilograms) red potatoes, unpeeled
(approximately 10–12 medium)
1/4 cup oil
4–5 medium onions, diced
3 eggs
Haddar Salt, to taste (be generous)
Pereg Pepper, to taste (be generous)
1 2-pound (910-gram) package Gefen Puff Pastry or puff
pastry squares
approximately 10 pieces steak
(entrecôte), cut paper thin (if
prepackaged not available, ask your
butcher to do this for you)
1/4 cup Gefen Mayonnaise (I used light)
2 full tablespoons spicy brown mustard

Garnish

1 egg, beaten
Gefen Sesame Seeds

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brynie greisman freezer-friendly knishes meal in one potato knishes steak

Directions

Wash potatoes well. Place in a medium-sized pot and cover with water. Bring to a boil and cook until soft. Drain and set aside. Keep covered. (They will be easier to peel with a knife while still warm.)
Heat oil in a large frying pan. Add onions and sauté for one hour over medium-low heat, turning up the heat in the last five minutes, until caramelized and medium brown, stirring occasionally.
Peel the potatoes and cut into chunks. Place in your mixer together with the onions. Beat for a minute or so, adding the eggs and seasoning, until texture is very creamy. This adds an awesome texture.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Divide pastry dough in half. Roll out each half to a large rectangle. Add a generous amount of the potato mixture in the center, flattening it to about three inches (seven and a half centimeters) wide. Place three pieces of thin steak on top of the potatoes. Mix together the mustard and mayo in a small bowl and set half of it aside. Smear a thin layer (about a quarter of the total mixture) over the steak. Fold over the dough on all sides, closing the loaf securely. Carefully flip over onto the prepared baking sheet. If necessary, gently correct shape of loaf by coaxing dough with your hands. Smear with egg and sprinkle with sesame seeds. Repeat with the second half of the dough.
Score lines about halfway through the knishes, marking off slices. Bake the loaves for 30 minutes, turning the pan midway.
Meanwhile, prepare the individual knishes, for those who prefer the doughless variety. Spray 10 individual muffin tins with cooking spray. Place a full tablespoon of the potato mixture into each one. Place a third of a piece of steak on top, pressing down slightly. Smear with a little of the mustard-mayo mixture. Top with more potato mixture. Smear with egg and sprinkle with sesame, as above. Lower oven heat to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 20–25 minutes.
If using puff pastry squares, follow instructions above, adjusting amounts as necessary. Fold the dough around the filling, then brush with beaten egg and sprinkle with sesame seeds. Both the knish logs/squares and the individual doughless knishes can be frozen.

Tips:
When cooking with puff pastry, try lowering the temperature slightly and turning your oven to convection bake. It helps promote even baking, ensuring that the bottom of the dough gets cooked as well. Make sure to keep an eye on the knishes, as they may be ready sooner than you think!

Notes:
Sautéing the onions for an hour adds incredible flavor to the knishes. (This can be done in advance and frozen.) It’s important to sauté the onions in a pareve frying pan to avoid kashrus issues when adding the mixture to your mixer!

These can be frozen. Cool completely, wrap well, and freeze for up to 3 months; reheat directly from frozen or after thawing in the refrigerator.

Description:
Food and Prop Styling by Shiri Feldman.

Photography by Felicia Perretti.

Food and Prep Styling by Chef Suzie Gornish.

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Steak and Potato Knishes

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Puff pastry dough is not an ingredient normally found in the Greisman household! However, Purim is all about v’nahafoch hu, so I decided to (gulp) use it in this recipe to cut down on prep time. (You had to see my neighbor’s face when she saw puff pastry in my shopping cart! Why are people always looking in my shopping cart anyway!?)

My mother makes the best knishes ever and they start with a homemade dough. I took her recipe and added steak and an amazing smear, which took these knishes to a totally different level. I served them and everyone wanted doubles!

Yields 2 knish logs of 10 slices each + 10 individual doughless knishes

Ingredients

Steak and Potato Knishes

4 and 1/2 pounds (2 kilograms) red potatoes, unpeeled(approximately 10–12 medium)
1/4 cup oil
4–5 medium onions, diced
3 eggs
Haddar Salt, to taste (be generous)
Pereg Pepper, to taste (be generous)
1 2-pound (910-gram) package Gefen Puff Pastry or puffpastry squares
approximately 10 pieces steak(entrecôte), cut paper thin (ifprepackaged not available, ask yourbutcher to do this for you)
1/4 cup Gefen Mayonnaise (I used light)
2 full tablespoons spicy brown mustard

Garnish

1 egg, beaten
Gefen Sesame Seeds

Directions

Step 1

Wash potatoes well. Place in a medium-sized pot and cover with water. Bring to a boil and cook until soft. Drain and set aside. Keep covered. (They will be easier to peel with a knife while still warm.)
Heat oil in a large frying pan. Add onions and sauté for one hour over medium-low heat, turning up the heat in the last five minutes, until caramelized and medium brown, stirring occasionally.
Peel the potatoes and cut into chunks. Place in your mixer together with the onions. Beat for a minute or so, adding the eggs and seasoning, until texture is very creamy. This adds an awesome texture.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Divide pastry dough in half. Roll out each half to a large rectangle. Add a generous amount of the potato mixture in the center, flattening it to about three inches (seven and a half centimeters) wide. Place three pieces of thin steak on top of the potatoes. Mix together the mustard and mayo in a small bowl and set half of it aside. Smear a thin layer (about a quarter of the total mixture) over the steak. Fold over the dough on all sides, closing the loaf securely. Carefully flip over onto the prepared baking sheet. If necessary, gently correct shape of loaf by coaxing dough with your hands. Smear with egg and sprinkle with sesame seeds. Repeat with the second half of the dough.
Score lines about halfway through the knishes, marking off slices. Bake the loaves for 30 minutes, turning the pan midway.
Meanwhile, prepare the individual knishes, for those who prefer the doughless variety. Spray 10 individual muffin tins with cooking spray. Place a full tablespoon of the potato mixture into each one. Place a third of a piece of steak on top, pressing down slightly. Smear with a little of the mustard-mayo mixture. Top with more potato mixture. Smear with egg and sprinkle with sesame, as above. Lower oven heat to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 20–25 minutes.
If using puff pastry squares, follow instructions above, adjusting amounts as necessary. Fold the dough around the filling, then brush with beaten egg and sprinkle with sesame seeds. Both the knish logs/squares and the individual doughless knishes can be frozen.

Step 2 - Credits