Savory Hamantaschen with Onion & Mushroom Filling
Leah
Who needs mohn (poppy seeds), when your hamantaschen can be filled with a delicious herb-infused, savory filling?
ingredients
- Savory Dough
- 1/2 cup butter
- 1 egg
- 1 tbsp sugar
- 2 1/4 cups flour
- 2 tsp baking powder
- 2 tbsp milk
- 1 tsp dried rosemary, basil, or oregano
- Onion and Mushroom Filling
- 3/4 pound white cap or cremini mushrooms
- 1 medium onion, diced
- 4 tbsp olive oil
- 1/4 cup red wine
- pinch salt
directions
- 1
Dough Instructions:
- 2
Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together.
- 3
Add 1/2 of dry mixture into wet ingredients and combine until smooth.
- 4
Add milk, then remaining flour, mixing until incorporated. If dough is sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.
- 5
Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and put on a baking sheet. Dot each circle with filling (see below). Sprinkle with grated cheddar or jack cheese, if desired. Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.
- 6
Filling Instructions:
- 7
Remove mushroom stems and chop finely. Chop onion into a small dice. Heat oil in a large pan or skillet over medium heat and brown onions - 5-8 minutes.
- 8
Add mushrooms and let cook until fragrant and about halved in size. Add red wine and salt and cook an additional 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamantaschen.
notes
If you have leftover filling, use it as a pasta topper or on bruschetta.
Source: The Jew & The Carrot
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