1cupParsley, checked and roughly chopped or 1 tablespoon dry
2tbspPine Nuts
½tspSalt
½tspGround Cinnamon
¼tspGround Nutmeg
½tspCumin
¼Small Red Onion, minced fine
1Egg, beaten with a splash of water to form an egg wash
Dough:
1
Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.
Filling:
2
Mix all of the ingredients together in a small bowl, until the seasonings have been worked into the ground meat.
3
Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats.
4
Roll out the dough until it's very thin, less than 1/4 inch. Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough; knead back together, and cover and let sit.
5
Brush the edges of the filled circles with the egg wash, and then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Press the corners to seal. Repeat with the remaining dough and filling.
6
Transfer the shaped hamantaschen to the lined pan. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 to 20 Minutes. Serve warm.
Ingredients
Dough:
1tbspKosher Salt
2cupsFlour
1tspBaking Powder
½cupWater
⅓cupCanola Oil
Filling:
½lbGround Chicken or Veal
1 ½tbspPomegranate Molasses
1cupParsley, checked and roughly chopped or 1 tablespoon dry
2tbspPine Nuts
½tspSalt
½tspGround Cinnamon
¼tspGround Nutmeg
½tspCumin
¼Small Red Onion, minced fine
1Egg, beaten with a splash of water to form an egg wash
Directions
Dough:
1
Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.
Filling:
2
Mix all of the ingredients together in a small bowl, until the seasonings have been worked into the ground meat.
3
Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats.
4
Roll out the dough until it's very thin, less than 1/4 inch. Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough; knead back together, and cover and let sit.
5
Brush the edges of the filled circles with the egg wash, and then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Press the corners to seal. Repeat with the remaining dough and filling.
6
Transfer the shaped hamantaschen to the lined pan. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 to 20 Minutes. Serve warm.
