Pimento Cheese Knish recipe from a Jewish deli and bakery in Charlotte

Warm dough and pimento cheese? Sign us up! Chef Rob Clement is the Head Mensch and owner of Meshugganah. He shared a recipe for Pimento Cheese Knish with us. Check it out below!

Meshugganah is currently hosting pop up events and is working to build its first brick and mortar location. You can find the Kickstarter to help them achieve this goal by clicking HERE.

The next pop up is a Jewish Memorial Day Cookout at Resident Culture Brewing. You can find them on May 29th starting at 1 p.m. and going until everything is sold out. It will be walk up only and first come, first serve.

Courtesy: Peter Taylor Photography
Courtesy: Peter Taylor Photography

Pimento Knish Filling Ingredients:

5  Russet Potato, peeled

1  Yellow Onion, diced

1 T Salt

1 T Grapeseed Oil

1/2 Cup Shredded Cheddar Cheese

1/4 Cup Roasted Red Bell Peppers, diced

1  Jalapeno, diced

1 T Paprika

1 tsp Garlic Powder

2 T Unsalted Butter

1 T Dried Chives

Prep Method:

Step 1: Boil potatoes in salted water

Step 2: While potatoes boil, sauté onions in oil with salt

Step 3: once potatoes are tender, pass through a food mill or meat grinder

Step 4: combine all remaining ingredients, season according to taste

Step 5: transfer to sheet pan and cool before making knishes

Knish Dough Ingredients:

6 Cup All Purpose Flour

1 T Kosher Salt

2 1/4 tsp Baking Powder

1 T Sugar

1 Cup Grapeseed Oil

2 Egg

1 1/3 Cup Warm Water

Prep Method:

Step 1: In a large bowl mix all of your dry ingredients

Step 2: Add oil, and beaten eggs and mix by hand until combined

Step 3: Slowly add warm water and mix until dough reaches a soft, smooth, somewhat sticky consistency

Step 4: Cover and rest at room temperature for at least one hour before rolling out