Meat Pie Hamantaschen

Photo courtesy of Overtime

by Overtime Cook



  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) margarine, frozen or very cold
  • about 9 Tablespoons ice water


  • oil for frying
  • 2 small onions, finely diced
  • 2 lb Grow and Behold ground beef of your choice
  • 2 small cloves garlic, minced
  • 2 teaspoons salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • beaten egg, optional, for brushing




  1. Place the flour and salt in the bowl of a food processor and pulse quickly to combine.
  2. Cut the frozen margarine into cubes and sprinkle over the flour mixture. Pulse in sort on-off bursts until the mixture resembles coarse crumbs.
  3. Add the ice water, starting with 6 Tablespoons, and pulse until the dough comes together. Add additional ice water until dough just comes together. Do not overwork the dough.
  4. Remove the dough from the bowl and place in a bag in the fridge for a couple of hours or overnight.


  1. Heat the oil in a large frying pan.
  2. Add the diced onions and sautee for a couple of minutes until translucent.
  3. Add the meat and stir.
  4. Add the garlic, salt and pepper and sautee for about a half an hour, until cooked through.


  1. Preheat oven to 400 degrees.
  2. On a lightly floured surface, roll out the chilled dough to about 1/8th of an inch. Cut out rounds about 4-5 inches in diameter and set aside. Re-roll the scraps and repeat until all dough has been shaped into circles.
  3. Place a mound of the filling in the center of the dough (about 1-2 tablespoons, depending on the size of the circle). Fold up the sides of the circles, meeting at the corners to create the hamantaschen shape.
  4. Brush the beaten egg over the tops of the hamantaschen, if desired. Place on lightly greased cookie sheet and bake at 400 degrees for 15-18 minutes, until just turning golden on the outside.
  5. Serve hot.



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