2012 February 06 | Kosher Recipes and Jewish Table Settings

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

8 Comments 06 February 2012

Last year, as I was racking my brains for a new Purim menu idea, I decided to take the easy way out and re-create my standard empanada recipe. In a pinch, I transformed it into a meat version of a Hammentashen. Usually I fold this empanada meat mixture into a wonton skin, and in the olden days (when I was young and skinny) I used to individually deep fry them as a special treat on Sukkot. Later on in life I got a great tip from my older sister, and I sprayed the meat filled-wonton skins with Pam (see*note below) and baked them till they were crunchy. For a last minute Purim appetizer, I decided to use the same delicious meat mixture and bake it as a hammentashen. Here’s how I did it:

1 onion, chopped
1 lb chop meat
1/2 green pepper, chopped
1 clove garlic, minced
1 tsp oregano
2 tsp white vinegar (the vinegar tenderizes the meat)
2 tbsp oil
1 can tomato sauce
10-20 stuffed green olives, sliced
1/4 cup of sesame seeds

Saute onions, pepper, garlic in oil adding garlic last.
Mix in meat, oregano, tomato sauce, white vinegar and sauté all ingredients till meat is brown, making sure to chop the meat with a fork as it is cooking.
Add sliced olives and mix with a fork.
Place 1/4 cup of sesame seeds into a bowl.
Take a whole wheat Mazor pizza dough and press into sesame seeds.
Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
Fold up and pinch all three edges as you would fold your hammetashen to form a triangle. You may freeze these meat hammentashen at this point.
Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
Serve and enjoy!
*P.S. I really wouldn’t recommend spraying Pam on my food anymore. This misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

Wishing You A Purim Table Setting with Power and Panache! (thejewishhostess.com)
Purim Table Decor That’s Fit For a King (thejewishhostess.com)
Queen Esther Reigns and Entertains With Regal Purim Decor! (thejewishhostess.com)
Pre-Purim Food for Thought from The Jewish Hostess (kosherblogger.wordpress.com)
10 Fresh and Fabulous Last Minute Ideas for Purim (thejewishhostess.com)
Hammentashen Challah for Your Purim Seuda by Sara Katsen (thejewishhostess.com)
The Jewish Hostess Post Purim 2011 Party ReCap (thejewishhostess.com)

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

purim ,hamantashen, challahs ,hamentashen , kosher recipes

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.

Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!

Marlene

“Hi Marlene,

These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.

Sara Kasten.”

Filling:

5 large onions
6 cloves of garlic
1/4 cup olive oil
salt and pepper to taste

Chop the onion and garlic and saute in the olive oil until a golden brown. Season with salt and pepper and let cool.

Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls. Use a rolling pin to flatten the dough into a circle making sure it is not rolled too thin. Spoon 1-2 tablespoons of the onion mixture into the center of the circle. Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through. Place on your baking sheet with the filled side down so that it will not split open as it rises. Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds. Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving. Enjoy the challah and the compliments!!