Beef Knishes with Carrot Salad

Beef Knishes with Carrot Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 pound ground beef chuck
  • Salt and pepper
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 sheet refrigerated piecrust
  • 3 carrots, shredded
  • 1/3 cup raisins
  • 3 tablespoons mayonnaise
  • 1 teaspoon sugar


Preheat the oven to 425 degrees . In a large nonstick skillet, cook the ground beef over medium-high heat until no longer pink, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer to a bowl. Add the onion to the skillet and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the onion mixture to the beef.

Line a baking sheet with parchment paper. On the baking sheet, roll out the piecrust and trim into a 12-inch square; save the trimmings. Cut the crust into four 6-inch squares. Divide the beef mixture evenly among the squares. Fold in 2 opposite corners of each square and pinch to close. Fold in and pinch the remaining 2 corners; pinch the seams together. Patch any holes with the trimmings. Bake until the crust is golden-brown, about 20 minutes.

Meanwhile, in a bowl, combine the carrots, raisins, mayonnaise and sugar; season with salt. Serve with the knishes.