Prepare the Pastrami Mofongo ahead of time. You can use leftovers for this recipe.

First, make your dough. Whisk together 2 eggs, ½ cup schmaltz and vinegar, and then add in flour, baking powder and salt and knead for 10 minutes until you have a dough that is soft and not sticky. Add in up to 1/4 cup of warm water as you're kneading to get the perfect consistency.

Cover and rest for an hour.

Pre-heat oven to 375 degrees F.

Now let’s assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it, about 1/8 inch thick. Then cut out 3-inch rounds (using a cookie cutter or wine glass works great!). Put a scant tablespoon of the Pastrami Mofongo in each circle and scrunch up to make a knish. covering with the dough or leaving the middle exposed. Repeat with the rest of the dough.

Then wash with the last egg and bake at 375 degrees F until golden brown, about 20-25 minutes.

Serve warm with Mustard Amba.