Savory Hamantashen

Yields12 Servings

This makes the perfect finger-food for guests who drop by to bring you Mishloach Manos this Purim

Dough:

1 tbsp Kosher Salt

2 cups Flour

1 tsp Baking Powder

½ cup Water

⅓ cup Canola Oil

Filling:

½ lb Ground Chicken or Veal

1 ½ tbsp Pomegranate Molasses

1 cup Parsley, checked and roughly chopped or 1 tablespoon dry

2 tbsp Pine Nuts

½ tsp Salt

½ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

½ tsp Cumin

¼ Small Red Onion, minced fine

1 Egg, beaten with a splash of water to form an egg wash

Dough:

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:

Mix all of the ingredients together in a small bowl, until the seasonings have been worked into the ground meat.

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.

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.

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.

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.

Nutrition Facts

12 servings

Serving size

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Savory Hamantashen