Sephardic Spice Girls Take on Savory Hamantashen

---

Chicken Bastilla Hamantashen

3 tablespoons extra virgin olive oil
One large onion, diced
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon coriander
2 Rotisserie chicken breasts, shredded
1/2 cup chopped cilantro
1/3 cup slivered almonds
2 eggs
Salt and pepper to taste
2 10 inch puff pastry sheets, thawed
1 egg, beaten for egg wash
Cinnamon & powdered sugar for sprinkling

1. Preheat oven to 425°F.

2. Heat olive oil over medium heat.

3. Add onions and sauté for 10 minutes, until golden brown.

4. Add turmeric, cinnamon, cumin and coriander and continue sautéing for two more minutes.

5. Add caramelized onions to the shredded chicken breasts.

6. Add cilantro, slivered almonds, eggs and salt and pepper and mix well.

7. Line a baking dish with parchment paper.

8. Gently roll out dough and cut into a 10 inch circle.

9. Place chicken filling to create a triangle in the middle of the circle.

10. Roll dough over the filling, creating a large triangle with a center hole.

11. Fill center with vegetable filling of your choice.

12. Brush the top of the pastry with egg wash.

13. Bake for 10-12 minutes, until pastry is puffed and golden brown.

14. Sprinkle with cinnamon and powdered sugar before serving.

---

Mushroom and Potato Hamantashen

4 medium potatoes
4 tablespoons extra virgin olive oil, divided
One large onion, diced
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 pint mushrooms, washed and sliced
1/2 baby spinach, chopped
1 egg
Salt and pepper to taste
2 10 inch puff pastry sheets, thawed
1 egg, beaten for egg wash
Everything but the Bagel Seasoning for sprinkling

1. Preheat oven to 425°F.

2. Fill a medium pot with cold water.

3. Rinse potatoes and place in the pot.

4. Cover and boil over medium heat until fork tender, about 15 minutes.

5. Remove skins and place in a large bowl, then roughly mash potatoes.

6. Heat 2 tablespoons olive oil over medium heat.

7. Add onions and sauté for 10 minutes, until golden brown.

8. Add turmeric, paprika and garlic powder and continue sautéing for two more minutes.

9. Add caramelized onions to the potato.

10. Heat 2 tablespoons olive oil over medium heat and sauté mushrooms.

11. Add mushrooms, spinach, egg and salt and pepper to the potato and onions and mix well.

12. Line a baking dish with parchment paper.

13. Gently roll out dough and cut into a 10 inch circle.

14. Place chicken filling to create a triangle in the middle of the circle.

15. Roll dough over the filling, creating a large triangle with a center hole.

16. Fill center with vegetable filling of your choice.

17. Brush the top of the pastry with egg wash.

18. Sprinkle with Everything but the Bagel Seasoning before serving.

19. Bake for 10-12 minutes, until pastry is puffed and golden brown.

---

Ground Beef Hamantashen

3 tablespoons extra virgin olive oil
One large onion, diced
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon allspice
1 pound ground beef
1 large egg
1/2 cup chopped Italian parsley
1/4 cup pine nuts
Salt and pepper to taste
2 10 inch puff pastry sheets, thawed
1 egg, beaten for egg wash
Sesame seeds, for sprinkling

1. Preheat oven to 425°F.

2. In a large frying pan, heat olive oil over medium flame.

3. Add onions and sauté for 10 minutes, until golden brown.

4. Add turmeric, cinnamon, paprika and allspice and continue sautéing for two more minutes.

5. Add ground beef and sauté for 3-5 minutes, until meat has browned.

6. Place beef mixture in a large bowl.

7. Add egg, parsley, pine nuts and salt and pepper and mix well.

8. Line a baking dish with parchment paper.

9. Gently roll out dough and cut into a 10 inch circle.

10. Place beef filling to create a triangle in the middle of the circle.

11. Roll dough over the filling, creating a large triangle with a center hole.

12. Fill center with vegetable filling of your choice.

13. Brush the top of the pastry with egg wash.

14. Sprinkle with sesame seeds.

15. Bake for 10-12 minutes, until pastry is puffed and golden brown.

---

Hamantashen Center Triangle Fillings

You can choose any of these fillings to fill the center of your Hamantashen. Or simply fill with caramelized onions.

---

Beet Purée

1 beet
1 parsnip
1 egg
Salt and pepper

1. Boil beets and parsnip over medium heat for about 15 minutes or until fork tender.

2. Remove skin and mash.

3. Add egg and salt and pepper and mix well.

---

Sweet Potato Purée

1 large sweet potato
1 egg
Salt and pepper

1. Boil sweet potato over medium heat for about 15 minutes or until fork tender.

2. Remove skin and mash.

3. Add egg and salt and pepper and mix well.

---

Spinach Purée

1 potato
4 cups baby spinach, chopped
1 egg
Salt and pepper

1. Boil potato over medium heat for about 15 minutes or until fork tender.

2. Remove skin and mash.

3. Add spinach, egg and salt and pepper and mix well.