What can I make with ground beef/liver filling?

sarahd

Wed, Aug 14 2013, 6:43 am

I am finished making kreplach and as usual I have a ton of filling left over. I'd like to make a nice appetizer for Sukkos and use the filling for it. I could make a blintz with sauce, but I don't love blintzes all that much and neither does my family. What else can I do with ground beef, liver and sauteed onions (plus some matzo meal and an egg)?

kalsee

Wed, Aug 14 2013, 6:46 am

small meatballs, served over rice?
you don't like blintzes - what about knishes or bourekas?

solo

Wed, Aug 14 2013, 8:03 am

Empanadas?
Can I have ur keep lack recipe pls

sarahd

Wed, Aug 14 2013, 11:11 am

The dough or the filling?

How do you make empanadas? Can they be frozen once they've been made?

greenfire

Wed, Aug 14 2013, 11:15 am

you can add a gravy sauce & put it over pasta

and empanadas are spicey spanish oriented - you're not going to make them convert to judiasm with liver ...

why don't you just make more kreplach dough ... and have an abundance of kreplach

Queen6

Wed, Aug 14 2013, 11:19 am

Stuffed Cabbage!

OOTforlife

Wed, Aug 14 2013, 11:58 am

Mix with buckwheat and fry. Mmmmmmmm.

willow

Wed, Aug 14 2013, 12:49 pm

empanadas, deli roll using the meat, pasta,

mfb

Wed, Aug 14 2013, 1:17 pm

Eggrolls

solo

Wed, Aug 14 2013, 1:29 pm

sarahd wrote:

The dough or the filling?

How do you make empanadas? Can they be frozen once they've been made?

I was intrigued by the idea of putting liver in the filling. I usually just buy the dough cuz my mothers recipe never tastes as good when I make it. But if u have patience to type it up...
Empanadas r a Spanish dough with ground meat filling. But I think every culture has a variation Of this. I think it freezes well. I don't like how liver tastes frozen. But if your freezing kreplach...

sleepyhead

Wed, Aug 14 2013, 1:37 pm

1.Liver knishes, using pastry squares. Serve with mushroom sauce.
2. Liver "wraps"- spread a wrap with liver, then top all over with romaine lettuce, (you can then top that with cucumber, pepper, pickle circles, whatever) Roll up the wrap tightly, no need to fold in the ends. (Do it like a deli roll) and then slice it (again, like deli roll).

Shuly

Wed, Aug 14 2013, 6:11 pm

Moussaka?

sarahd

Thu, Aug 15 2013, 4:09 am

solo wrote:

sarahd wrote:

The dough or the filling?

How do you make empanadas? Can they be frozen once they've been made?

Dough:
2 cups flour
3 eggs
1 tsp. oil
1 tablespoon water

Mix and knead till dough comes away from the side of the bowl. This makes a very stiff dough that is not easy to roll out.

Filling:
4 oz. chicken liver
8 oz. ground beef
1 onion, chopped
1/2 an egg (this is what the recipe says; I use a whole small egg)
salt
pepper - more than you would usually use
matzo meal

sautee onion, add meat and liver. Grind the mixture and add the rest of the ingredients.

I assume you know how the kreplach forming part goes.

We can only get frozen chicken liver here so we will never get that fresh taste regardless. Anyhow, I cook the kreplach before I freeze them.

sarahd

Thu, Aug 15 2013, 4:10 am

I think I'll make knishes or bourekas. Thanks for the suggestions.

smilethere

Thu, Aug 15 2013, 5:29 am

I've frozen stuffed egg rolls, then fried direct from the freezer on yom tov.

sarahd

Thu, Aug 15 2013, 6:24 am

I can't cook on YT, only warm up things.