Recipe, styling, and photography by Mirel Freylich

We’re always looking for new ideas to serve with the cholent. I like this one because it’s great at any temperature and appeals to every age.

Yield: 15 pockets

Ingredients:

½ lb. ground beef

¼ cup sweet chili sauce

1 egg

2 tablespoons bread crumbs

1 teaspoon lemon juice

1 frozen garlic cube

Salt

Black pepper

30 puff pastry squares

Oil spray

1 egg, slightly beaten, for egg wash

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a bowl, combine meat, chili sauce, egg, bread crumbs, lemon juice, garlic, salt, and pepper.

Lay puff pastry squares on a flat surface. Spray lightly with oil.

Place 1 tablespoon of filling in the center of each square. Cover with another square of dough.

Pinch ends together with a fork and brush with egg.

Place on baking sheet and bake for 20 minutes or until edges are browning.

Note: You may want to trim the squares for a smaller look. Adjust the filling accordingly.

You can add an x of dough on top of each knish for a pretty presentation.