Tomato-Beef Hamantaschen

Used with permission from Modern Jewish Cooking by Leah Koenig



  • 8oz Ground Beef
  • 1/2 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1/4 cup finely chopped pimiento-stuffed green olives
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/4 cup tomato sauce
  • 1 tablespoon honey
  • kosher salt & freshly ground black pepper
  1. Combine the ground beef, onion, garlic, olives, oregano, paprika, tomato sauce, and honey in a medium bowl.  Sprinkle generously with salt and pepper, then mix the filling with your hands until well combined before filling the Hamantaschen.



Makes about 36 cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 tablespoon dried herbs, such as thyme, rosemary or oregano, crushed with a mortar and pestle
  • 1/2 teaspoon kosher salt
  • 1 tablespoon water
  • 1/4 cup vegetable oil
  • 1/2 cup cugar
  • 2 eggs
  1. Whisk together the flour, baking powder, dried herbs and salt in a medium bowl.
  2. In a large bowl, whisk together the water, vegetable oil, sugar and eggs until combined.  Slowly stir in the flour mixture, mixing until the dough begins to come together.  Turn the dough out on to a flat surface and knead a few times with your hands until it is smooth, but not sticky.  (If the dough appears too dry, knead in more water, 1 teaspoon, and no more, at a time.  If it looks too wet, knead in up to 1/4 cup  more flour, 1 tablespoon at a time, until you reach the right consistency).
  3. Gather the dough, then divide it in half with a knife and form into two flat disks.  wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours, or up to overnight.
  4. Preheat the oven to 35oF and line a large rimmed baking sheet with parchment paper.  Remove half of the dough from the refrigerator (keep the other half wrapped and chilled).  On a lightly floured work surface, roll the dough to 1/8″ thickness.  Use a 3″ round cookie cutter or class to cut out as many circles as possible and carefully transfer them, about 1/2″ apart, to the prepared baking sheet.  Gather the dough scraps, reroll, cut out additional circles, and transfer them to the baking sheet.
  5. Spoon 1 teaspoon of filling into the center of each dough circle.  Fold the left side over on an angle, followed by the right side.  Fold the bottom flap up, tucking one end under the side flap to make a triangle-shaped pocket (the filling should still be visible in the center); pinch the seams firmly to seal.  Repeat the process with the remaining dough and filling.
  6. Bake until lightly golden and browned at the corners — 18-20 minutes, until it is cooked through.  Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool slightly.  These are best served warm.  Store in an airtight container in the refrigerator for up to 3 days.  Reheat leftovers briefly in a toaster oven.

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