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Savory Hamentashen

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Any good recipes out there for savory meat hamentashen?

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  1. Just saw a recipe on joyofkosher.com for a Thanksgiving savory hamentashen which had a sage dough with a filling with ground turkey and butternut squash. I haven't tried it, but it looked interesting.

    1 Reply
    1. re: sharonfl

      That sounds darn good, do you have the link by chance?

    2. you could always try doing something with pizza dough and a spiced tomato-ground meat or duck breast filling?

      1. These are great ideas. I intensely dislike conventional Hamantashen, but this sounds terrific. I'm thinking that pizza Hamantashen would be a great Mishloach Manos treat. V'Nahapoch Hu indeed.

        1. I have made meat hamentashen as appetizers for both sit down meals and cocktail parties. I find that a yeast dough works best with meat, and also helps to absorb any meat juices/gravy..........

          Meat Hamentashen

          These savory fleishige appetizers are made with a yeast dough

          Yeast Dough

          1 package (2-1/2 teaspoons) active dry yeast

          1/3-cup sugar

          1-teaspoon salt

          4 cups flour

          1-cup warm water

          1/3-cup vegetable oil

          1 large egg

          Egg Wash:

          1 large egg

          1-tablespoon water

          Sprinkle of poppy seeds (if desired)

          Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough ball. Knead dough for 5 – 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size.

          Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3 -inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

          Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.

          Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool (if desired) or serve piping hot with a warning to guests)

          Fillings:

          #1 I use corned beef scraps that have been minced fine and have a little apricot jam mixed in. For this variety, I sprinkle some poppy seeds on the outsides of the hamentashen before applying the egg wash

          #2 Kreplach filling, use your favorite kreplach filling, but as the dough and draw the moisture out of the meat as it bakes, I add some finely mixed carrots, onions and celery to the meat mixture

          #3 Mini meatballs. I make ½” sized meatballs with any recipe that I would use for spaghetti and meatballs. Use a pastry brush to coat the hamentashen dough with spaghetti sauce before inserting meatball and pinching closed

          #4 Mini Meatballs #2 This uses ½ size meatballs that are made as if for sweet and sour. I add sweetened cranberry sauce and grape jelly to the meat mixture for flavor and moisture.

          #5 Teriyaki Chicken, marinate small amount of boneless chicken breast or thigh (will be moister) in teriyaki sauce, minced garlic and minced ginger. Cut in ¼ inch strips and quickly stir fry. Dice fine to use for filling. Lightly glaze the hamentashen dough with duck sauce and fill. Serve with an Asian dipping sauce.

          1 Reply
          1. re: bagelman01

            Thanks for the recipe, I'm going to try it. Will make a couple different fillings and see how they turn out. I'm thinking about trying a lamb/cuminy type filling as well.

          2. This may be too late...but I just had an idea for using the filling of Moroccan pastilla and using that for hamantashen. Chicken, cinnamon, almonds, powdered sugar on top...why not?