purim recipes, baskets, and decor

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

8 Comments 01 March 2015

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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
    1. Saute onions, pepper, garlic in oil adding garlic last.
    2. 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.
    3. Add sliced olives and mix with a fork.
    4. Place 1/4 cup of sesame seeds into a bowl.
    5. Take a whole wheat Mazor pizza dough and press into sesame seeds.
    6. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
    7. 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.
    8. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
    9. Serve and enjoy!
    10. *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.

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Your Comments

8 Comments so far

  1. I love the idea of turning empanadas into hamentashen. So creative and these look delicious!

  2. Genius idea. I just finished writing about the empandas at Wolf and Lamb.

  3. I love making savory hamantaschen on Purim too. This recipe looks great!

  4. Hindy says:

    I love that you made savory hamentashen! Those empanadas look fantastic!

  5. Ronnie Fein says:

    I love taking an old idea and making something new out of it, like a Purim sweet hamantashen and using it savory style. Inspires me to invent my own. Thanks!

  6. BasyaD says:

    I’m seeing a number of articles featuring savory versions of hamentashen this year. Why not? However, the idea of spraying Pam directly on the food is unappetizing. If anything, use plain oil in a sprayer bottle. Pam contains nasty additives and such.

    BTW, you didn’t “rack” your brain. You *wracked* your brain. There seems to be some internet confusion on the correct usage, but “wrack” is the right way to spell it in the popular saying.

    • Marlene says:

      Hi Batya- I got this from “Word of the DAY”
      “The word rack in racking (one’s) brain is thus spelled. That is because it derives from the rack, the medieval instrument of torture on which a victim was slowly stretched. (This stems from the familiar rack ‘a framework’.) This rack was used as a verb meaning ‘to torture on the rack’, and hence in the transferred sense ‘to torture’, and then figuratively ‘to stretch or strain’, which is the sense in rack (one’s) brain.”

    • Marlene says:

      Basya- you are right about the Pam- I am going to add a link above to buy a MISTO OLIVE OIL SPRAY – much healthier! Thanks for your kind suggestions. Marlene

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