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Mar 13, 2011 06:05 PM

Corned Beef Hamentaschen

Since St Patrick's Day and Purim are within a couple days of one another, I thought I would try to make a corned beef hamentaschen (usually a sweet Jewish pastry with three corners). Anyone have any suggestions? Mixing cheese and meat isn't an issue here.

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  1. Are you sure that what you're making isn't a calzone? A calzone in the shape of Haman's hat. BTW, some, but not all, Italians will be celebrating the 150th anniversary of the unification of Italy on St. Patrick's Day.

    1. I'd think you'd certainly want to go for yeast hamentaschen- if dairy isn't an issue, then I'd use a rich dough like the usual milkhig tayg for hamentashen or kolkatshki, but without (most of) the sugar... After that, it should be pretty straightforward!

      1. I think my brain just exploded.

        For those of you who get this, my "English" birthday is St. Patrick's Day, my Hebrew birthday is Ta'anit Esther. I should be able to appreciate this multi-culti mash-up, but it just ain't happening for me. However, margib, good luck on this one, and I really am interested in hearing how the experiment turns out.

        11 Replies
        1. re: rockycat

          Call it anything else: calzone, turnover, handpie, dumpling, knish, piroshki.....anything. But please, in the name of everything good, don't call it Hamentaschen. It's a sorta bad food oxymoron. It hits me like bacon and cheese on a bagel. I don't keep kosher myself, but when I think of traditional Hamentaschen, corned beef is so far away from what comes to mind that my stomach actually flipped when I saw the header.
          This is one traditional food that really probably shouldn't be played with or "improved upon." It has a heavy duty traditional significance. It's as if someone wanted to make a Mardi Gras King's Cake and load it up with additional ingredients, like bacon and cheese; or make a peanut-butter brioche with chocolate chips and call it Pannetone.

          1. re: mamachef

            I dunno, doesn't sound any worse or less traditional to me than the "Nutella Hamantashen" I see listed over on the Chow sidebar! :)

            I gotta say, as someone who grew up with rather un-sweet poppy yeast hamantashn, I find the cookie ones that seem to have taken over to be disappointing and offputting, too. Ours were basically like triangular kolacky, and there are places in the US where savory kolacky have become popular, too. (It's true that those are also quite polarizing, though...) As far as I know, there's nothing other than the shape that's truly symbolic, so I'd happily leave others to their chocolate concoctions while taking a savory one! (In fact, caramelized onion and raisins is sounding pretty good!)

            1. re: another_adam

              another_adam, I agree about the sad state of purchaseable Hamentaschen: leaden, doughy, wrong proportion of fruit to pastry - very pallid, horribly disappointing. I was spoiled by growing up with two Jewish grammas who baked like angels, and the 'tasch was no exception. As I said, I'm not kosher, but some things just offend my sensibilities, and this is one of them. Like I said, IMO, make it and call it anything else. I don't think I'll be the only one repulsed by the OP idea.

              1. re: mamachef

                You're not the only one who finds it repulsive, mamachef. Perhaps the OP would be better off making a knish out of it. That actually doesn't sound too terrible. But a hamantaschen? Yuck!

                  1. re: AmyH

                    With some potato, or even some groats? Oy, that would be a helluva knish - in fact, I think it's possible that it's been done, retail.....but can't remember the name of the shop/company that sells them.

                  2. re: mamachef

                    Haha, fair enough, can't argue with associations :)

                    I have to admit, except for montashen--and homntashen on purim--every kind of tash that we had when I was a kid was savory: tsibltashen, fleyshtashn (and the ever-popular klopstashn). Oh, well, there are also sweet epeltashn. But I guess I personally don't have a specific expectation of whether a tash with be sweet or savory! And I think "hot pockets" may have even tipped the balance towards savory in my mind. So.... maybe just translating it to "pockets" would be enough to break the association? :)

                    1. re: another_adam

                      another_adam, Da Mamachef would be more than happy to personally scarf a homemade corned beef pocket or 4, dipped in mustard. I would eat them even more happily with some kraut or shredded cabbage and caraway stuffed in with the corned beef. : )

                      1. re: mamachef

                        Or maybe irishe tashn :)
                        (explaining it sort of kills it, but they call homentashn 'ears' in Hebrew and 'irren' means go astray in German and Irish means, well, Irish in English...)

                    2. re: mamachef

                      While I admire the creativity this idea sounds really repulsive to me too.

                      After reading through all the responses I think it is largely semantics. Calling it by another name does make the idea less awful. Hamantaschen has such a specific meaning to me.

                  3. re: mamachef

                    I flipped also. Some things are not meant to be done and this one is it. Dayenu!

                1. Sounds a bit like an empanada to me. :)

                  1 Reply
                  1. re: CindyJ

                    I LOVE empanadas. : ) And I bet I'd adore a corned beef empanada.

                  2. The more I think about this, the better it sounds. I'd go with finely chopped corned beef hash inside buttery, flakey, tricorn shapes. Of course, it isn't hamentashen at all so you'd need a new name: Leprechan hats? Paddy hats? I dunno.

                    1 Reply