Savory Meat Pie Hamantaschen

savory meat pie hamantaschen on overtimecook

It’s 1:30 am and I am sitting at my computer thinking about hamantashen. But it isn’t my fault, really. Blame it on…

Oh forget it. It’s totally my fault. I can’t help myself. Not only do I imagine myself to have hoards of anxious fans waiting for my brilliant purim ideas yeah right but I also need to impress people at my own purim seudah (feast/party).

It’s hard, let me tell you. No matter how much pressure you might feel at parties, think about what it’s like when you are a food writer. Exactly. Well I kinda wish I could invite each and every one of you to my purim party, because I am serving these meat pie hamantaschen as the appetizer and they are seriously delicious.

But sadly I can’t invite you all. Luckily I can share this awesome and gorgeous recipe with you. Make this!

savory meat pie hamantaschen

Savory Meat Pie Hamantaschen:

Ingredients:

for the crust: 

3 cups all purpose flour

1 teaspoon salt

3 sticks (1 1/2 cups) margarine, frozen or very cold

about 9 Tablespoons ice water

for the filling:

oil for frying

2 small onions, finely diced

2 lb ground meat

2 small cloves garlic, minced

2 teaspoons salt, or to taste

1/4 teaspoon black pepper, or to taste

beaten egg, optional, for brushing

Instructions:

for the dough: (for tips on making pie dough, see my step by step tutorial here.)

Place the flour and salt in the bowl of a food processor and pulse quickly to combine.

Cut the frozen margarine into cubes and sprinkle over the flour mixture. Pulse in sort on-off bursts until the mixture resembles coarse crumbs.

Add the ice water, starting with 6 Tablespoons, and pulse until the dough comes together. Add additional ice water until dough just comes together. Do not overwork the dough. 

Remove the dough from the bowl and place in a bag in the fridge for a couple of hours or overnight.

for the filling:

Heat the oil in a large frying pan. Add the diced onions and sautee for a couple of minutes until translucent. Add the meat and stir to break it up as the meat cooks. You don’t want to leave any large pieces of meat. Add the garlic, salt and pepper and sautee for about a half an hour, until cooked through. Taste and adjust salt and pepper to taste.

to assemble:

Preheat oven to 400 degrees.

On a lightly floured surface, roll out the chilled dough to about 1/8th of an inch. Cut out rounds about 4-5 inches in diameter (you can use a smaller circle if you want to make this smaller, but watch the baking time.) and set aside. Re-roll the scraps and repeat until all dough has been shaped into circles.

Place a mound of the filling in the center of the dough (about 1-2 tablespoons, depending on the size of the circle. Fold up the sides of the circles, meeting at the corners to create the hamantaschen shape. (For hamantaschen shaping tips, see my article here.)

If making this for an occasion other than purim, place the filling in the center and fold over for a half moon shape.

Brush the beaten egg over the tops of the hamantaschen, if desired. Place on lightly greased cookie sheet and bake at 400 degrees for 15-18 minutes, until just turning golden on the outside.

Serve hot.

Enjoy!

savory meat pie hamantaschen 3

Thanks for stopping by! And don’t forget to check out my Chocolate Covered Hamantashen Pops that I posted on Cook Kosher yesterday! And come back soon for some more fun purim ideas! – Miriam

Comments

  1. Idy m says

    I made savory hamantashen one year for mishloach manos. Except I took the easy route and purchase premised and cout into rounds sambusak and pizza dough. Worked just fine for me. I made my filling much more seasoned than yours… More like Sefardic lagmaghine, except no prunes. I used onions, garlic, a touch of tomato paste, lemon juice, pepper, salt, allspice, cinnamon, and a bit of honey along with the ground beef. Sprinkled the underside of the dough with sesame before baking. Made homemade hummus to go along with it, and gave it with a beer and pickle-in-a-bag all in an ice bucket.

  2. Rivke Gerstenblit says

    I made these just now for the Purim Seuda because I hate doing things last minute. I used sambusac (sp?) dough like someone suggested and they came out delicious and crunchy. Now I am concerned about rewarming them. How would you suggest doing that without them becoming too overdone and too crunchy? I realize now I should have frozen them raw.

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