Whole Wheat Meat Empanada Hamentashen for Purim

 

 

 

 

 

 

 

 

 

http://thejewishhostess.com

 

 

 

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. Mazor's<br /><br /> 24<br /><br /> Mini<br /><br /> Whole<br /><br /> Wheat<br /><br /> Pizza<br /><br /> Dough<br /><br /> 12<br /><br /> ozClick<br /><br /> For<br /><br /> Full<br /><br /> Image
    6. Take a whole wheat Mazor pizza dough and press into sesame seeds.
    7. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
    8. 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.
    9. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
    10. Serve and enjoy!
    11. *P.S. I really wouldn’t recommend spraying Pam on my food anymore. A misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

 

 

 

 

 

 

 

 

 

 

 

 

ADD A COMMENT

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.

Menu