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Thanksgiving Savory Hamantaschen

 

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Thanksgiving Savory Hamantaschen
 

 

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Recipe

Thanksgiving Savory Hamantaschen

Purim and Thanksgiving come together for the perfect holiday bite! These savory hamantaschen, filled with ground turkey, roasted squash and tons of sage, are perfect as an appetizer or as a side dish. Serve with your favorite cranberry sauce.

Times

  • Prep Time : 45 min
  • Cook Time : 30 min
  • Chill Time : 5 min
  • Ready Time : 1 hour, 20 min

Servings

1 dozen

Ingredients

    Sage Hamantaschen Dough

    • 1 1/4 cups all-purpose flour
    • 1 teaspoon fresh sage, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 4 tablespoons margarine, cut into small pieces
    • 4 tablespoons vegetable shortening, cut into small pieces
    • 3-4 tablespoons ice water
    • 1 egg + 1 tsp water, whisked

    Roasted Butternut Squash

    • 1 pound butternut squash, diced
    • 1 leek, diced; use just white part
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Sautéed Ground Turkey

    • 1/2 pound raw ground turkey
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon dried ground thyme
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • salt and pepper, to taste

    Directions

    Sage Hamantaschen Dough

    1. In a medium bowl, combine the all-purpose flour, garlic powder, salt and fresh sage.

    2. Add the cubed margarine and vegetable shortening to the flour mixture and mix with a pastry cutter (you can also use a fork) until it resembles coarse sand.

    3. 1 tablespoon at a time, add the ice water and stir with your hands. When the dough comes together into a ball, stop adding water.

    4. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. You can leave the dough in the fridge for up to three days or even freeze it for a later use.

    Roasted Butternut Squash

    1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

    2. Combine the squash, leeks, onions, garlic, salt, pepper and extra virgin olive oil and spread it out on the baking sheet in one layer.

    3. Bake for 45 minutes, until the squash is beginning to brown on top. Set aside to cool.

    Sautéed Ground Turkey

    1. In a skillet, heat the olive oil over medium-high heat then add the raw ground turkey. Cook for around 5-8 minutes, until the turkey is completely cooked through.

    2. Add the thyme, cumin, garlic powder, salt and pepper to the turkey and stir to combine. Cook for 2 more minutes then remove from the heat.

    Assemble the Hamantaschen

    1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

    2. Remove the dough from the fridge, let it sit for 30 minutes on the counter to warm up a bit then roll it out on a flour dusted surface to 1/4 inch thickness.

    3. With a cookie cutter (whatever size you want), cut out circles of the sage dough and place them on the parchment paper.

    4. Place a teaspoon of ground turkey in the center of each circle of dough then top the turkey with the roasted squash.

    5. Pinch together the edges of the dough to create a triangle (the traditional hamantaschen shape) and brush the dough with the egg wash.

    6. Bake the Thanksgiving Hamantaschen for 30 minutes until the dough is browning on top.

     

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    About Melinda Strauss

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    Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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