These are amazing! Pastrami Hamantaschen!
I had some left-over pastrami in the fridge which we were going to have for dinner tonight in a sandwich, but…. I decided to try making these Pastrami Hamantaschen! We were not disappointed!
I used a tried and true knish dough recipe from Norene Gilletz z’l from her cookbook THE PLEASURES OF YOUR FOOD PROCESSOR. The recipe is called WARM WATER KNISH DOUGH page 174 I have heard about people using this recipe all the time so I. knew it would be good. I found that when I tried to re roll the scraps .. the bits of dough that are left after it being cute into circles it got a bit tough. It was ok but a bit harder to roll out. Be careful not to add too much flour when you are rolling it out, this will also make the dough tough…oh, as well as over-prossessing it!
As for the filling, I used pastrami but corned beef would work just as well here. I tried some of them with mustard in the knish and some without putting it in before baking. Murray & I prefer to have ketchup and mustard on top of the Pastrami Hamantaschen.
Here is the recipe
Make the filling first so it can cool while you make the dough.
2 tbsp oil to cook the onion in
1 small onion, very finely diced
1 lb ( appox) of pastrami, sliced & diced into small pieced
1/2 cup oil
1/2 cup warm water
1/2 tsp salt
2 tsp baking soda
2 1/2 cup flour
preheat oven to 350f
you will need a skillet & two baking sheets lined with parchment paper
- Heat the oil in a skillet. Add the diced onion & cook until it is soft & starting to brown
- Add the diced pastrami. Mix well & just heat the meat through to combine the meat with the onions. Mix well. Putt the meat into a bowl, set aside & let cool
Dough this is the recipe from Norene Gilletz
1.Put the egg, oil & water into the bowl of a food processor & quickly whirl them together. Add the salt, baking powder & flour Mix quickly until the dough is well blended. Put the dough onto a work surface & form into a ball. Let the dough rest for about 10 minutes before you roll it out.
Putting it all together
Put the filling close to wear you are going to roll the dough & have your prepared baking sheets there as well.
- Divide the dough in half & set one half aside
- Roll one half of the dough on a very lightly floured work surface to about 1/4 inch thick.
- Cut circles in the dough, I used a 4 inch in diameter round circle. you can make these as big or as small you like
- If you use a large 4 inch circle you can put a heaping tablespoon of filling in the middle of the circle.If you are using a smaller circle adjust the amount of filling you put in as you want these to close & not open up when baking
- Have a little dish of water near you… this will help seal the edges.
- Take your finger, dip it into the water & run it along the inside edge of the circle . Now form the circle into a triangle. bringing the edges together on one side than the other two to form the triangle…Pinch the edges together & I folded the edges over to seal them. The first ones I baked opened up so I found the if I turned the edges over slightly they stayed together Also, you can close the triangle completely or leave the center open slightly if you want. The mea gets crispy of the center is open too much.
- Place your formed hamantaschen onto the prepared baking sheet
- Bake in the preheated oven until the dough is baked & lightly browned on the bottom. The length of time these will bake depends on how thick you roll the dough!!
- Let cool slightly before serving. You can serve with ketchup & mustard drizzles overtop like I did or you can dip them into ketchup or mustard !
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