How to Make Jewish Meat Knishes

Chef Jose Gonzalez of Benjie's Deli in Santa Ana, Calif., demonstrates how to make Jewish meat knishes. The recipe is from owner Lloyd Weinstein's grandmother, Sarah Feingold. The technique and dough are identical for Jewish potato knishes. In case you're wondering, here's How A Shiksa Learned to Cook Jewish Food.

Knish Dough:

• 1/3 cup canola oil
• 5 large eggs, beaten
• 3/4 teaspoon salt
• 2/3 cup water
• 1 drop yellow food coloring
• 1 pound or more all-purpose flour

Meat Filling:

• 1 large chopped onion
• 1/8 cup vegetable oil
• 1 1/2 pounds 80% lean ground beef
• 5 ounces pastrami, chopped
• 2 large eggs
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 3/4 teaspoon garlic powder

Makes about 20 Jewish Meat Knishes