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
- Place the flour and salt in the bowl of a food processor and pulse quickly to combine.
- Cut the frozen margarine into cubes and sprinkle over the flour mixture. Pulse in sort on-off bursts until the mixture resembles coarse crumbs.
- 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.
- Remove the dough from the bowl and place in a bag in the fridge for a couple of hours or overnight.
- Heat the oil in a large frying pan.
- Add the diced onions and sautee for a couple of minutes until translucent.
- Add the meat and stir.
- Add the garlic, salt and pepper and sautee for about a half an hour, until cooked through.
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- Serve hot.