Meat Hamantashen For The Win!
By: Naomi Ross
Hamantashen have gotten quite a facelift over the past decade. Trendy flavors, savory alternatives, glazed, bedazzled, tie-dyed—my grandmother would have been thrilled with a plain, simple poppyseed one!
In recent years, I’ll admit that I too jumped on the hamantash bandwagon and have gravitated towards meat-filled renditions. Cute, bite-sized, and satisfying, a meat-filled hamantash makes the best hors d’oeuvre. And for some reason, people are much less judgmental when on your fourth or fifth than if they catch you eating the dessert version. After all, it’s just an “appetizer.” Once we see those iconic triangles, we know it’s holiday time!
Ideas For Your Purim Seudah
Lachmagine Hamantashen can be made using frozen mini pizza rounds.
Empanada Hamantashen and Deli Roll Hamantashen can be made using frozen puff pastry dough (cut rounds or use mini squares and fold over for triangle shapes). Apply a thin brushing of egg wash before baking for a nice, browned finish.
Asian Dumpling Hamantashen can be made with wonton wrappers. Brush dough with a thin smear of oil before baking.
Challah Hot Dog Hamantashen are made with challah dough and cut up hot dogs. Brush with egg wash and serve with deli mustard.
Pulled Brisket Hamantashen Sandwiches are formed when you cut edges of a pretzel bun to form a triangle. Scoop out dough from center and fill with pulled brisket. Hokey, but fun!
Meat Bourekas Hamantashen
A perfect savory hamantash that you can serve with tahini on the side.
Yield: 50 pastries
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 large garlic cloves, minced
2 pounds chopped meat
1 teaspoon kosher salt
2 tbsp. Ras el Hanout or Baharat spice blend
1 cup water
1 1/2 tablespoons cornstarch
50 frozen mini puff pastry squares, thawed
1 egg, beaten
Sesame seeds, for topping
Directions:
Preheat oven to 425 degrees F. Prepare sheet pans with parchment paper. Heat oil in a large skillet over medium-high heat. Add onions and sauté until translucent for about 4-5 minutes, then add garlic and continue to cook for 2 minutes. Add chopped meat and brown with onion, breaking up the meat or until the meat is broken down into small crumbles and no longer pink.
Remove from heat; drain off excess fat and discard. Return to the heat and season with salt and spice blend; mix to blend. In a separate small bowl, mix together water and cornstarch until completely dissolved; add to pan and stir until mixture thickens and absorbs most of the liquid, about 2-3 minutes. Set aside to cool. Fill each puff pastry square with about 1 tablespoon mixture in the center. Fold in sides to form triangle and crimp to seal edges. Transfer to prepared sheet pans. Brush with egg wash, sprinkle with sesame seeds. Bake for about 15 minutes at 425 degrees F or until golden.
Enjoy with your family and guests. Wishing you a happy and festive Purim!
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.
