![knish pastrami toronto knish pastrami toronto](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbz5HJaLevbbCq3WjIAfW6Sr7AfSlaXKsayx60ISLP950GWmHfGABOvt6WMOZt3RtB5lio3WJ5oh01AoR97dFYfP2gi93BNredjwqZUeO4dyCrediJVOULZScW8hbUCHX4A4K5CLUWs8/s640/knish1.jpg)
I love knishes. I used to get them at Charlie C's in Bayview Village when I was a kid. When Meyers Deli was still on King St. my father and I would meet after work for a knish and a beer.
There are no delis in Denmark and the chef students had no idea what a knish was, so I made knishes for staff meal.
The knishes I make are baseball size rounds of crispy mashed potato with a pastrami filling and smothered in gravy. I know there are many kinds of knish doughs and fillings, but this is as I remember it at the delis in Toronto.
Knish Recipe - makes 4 to 6
To make the dough I start with a basic choux paste recipe:
150ml Water
65g Plain Flour
50g Butter
2 Eggs, beaten well
Pinch Salt
Method:
- Place the butter water and into a saucepan.
- slowly heat until the butter melts, then bring to a boil.
- Remove from the heat, add all of the flour and quickly stir until the mixture forms a soft ball and leaves the sides of the saucepan clean.
- Remove from the heat and allow to cool slightly.
- Very gradually add the eggs, whilst beating the mixture, to produce a firm smooth dough.
To finish the dough mix with equal part mashed potato.
![pastrami knish recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinXrP8ZHwon9lShJiZgsavfjsRh-pYTTN4i1j1NTjeNXD1evcaK-OCtAfRq5uKGYJtbxB98f933D0ctXfGnZd95qAaKkPmnUApLO5vqxDKACEraGHKJSoayFc7ZV2lIYXIcheJv0_H_Q/s640/knish2.jpg)
For the filling chop 400g pastrami and two shallots finely. Add a pinch of crushed juniper berry, and mix together with a splash of whipping cream until you can form balls that hold together
![pastrani knish recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZlOxUa3O_VdrIWVhT-TyClZ7Cf3nKCO982pFeXhuJcGv7Azw28bqNWQu3JDi5aJT5xDVKcod1wW1rUUQN0v8tCS2EycTcTWqrhE_g2vsZQoQk6lW8aLIv5pbfd1dzwn9GdRP1WnrZNw/s400/knish3.jpg)
Flour a work surface and roll 10cm rounds of dough about a ½cm thick. Place a large ball of filling in the centre and wrap the dough around, pinching it closed.
![patrami knish recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqMlDCMDFyzJMxlBHPECZLy9ccsFNhT58yCh2RSVQzJd3Won7BQLfnUFJEGd6wT6JfB0CcjMfdHg39wbH7gbjNavt3L3QDlz1esEjK5xeX71BIgdRukjEnLe4E_6Lg3ao2U5ecgwW3YA/s400/knish4.jpg)
Deep fry the knish in 180° vegetable oil for 3 or 4 minutes until golden brown. Drain and serve with brown gravy. Delish!
![knish pastrami toronto knish pastrami toronto](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD58a-tTLAkIlJzdzB9_Qr4Z637t8WL3j3zsfpDykwI2D-SkA_HJVUy_VcqzAwIydaiZn6nS99ZOAigyT_kgEcE_T3JRcWfPFy4fzK8MJPIziHftaIPrT0KMvP1r7VKhMRvjvISw1DZCU/s400/knish5.jpg)