Thanksgiving Savory Hamantaschen

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Thanksgiving 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 a side dish. 

Hamantaschen dough can be prepared ahead of time and frozen for later use. Serve with your favorite cranberry sauce.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

Sage Hamantaschen Dough

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon fresh sage, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 4 tablespoons (½ stick) vegan butter, diced
  • 4 tablespoons vegetable shortening, diced
  • 3 to 4 tablespoons ice water
  • 1 egg + 1 teaspoon water, whisked together

Roasted Butternut Squash

  • 1 pound butternut squash, diced
  • 1 leek, diced (white part only)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Sautéed Ground Turkey

  • ½ pound raw ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried ground thyme
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • Garnish: bottled cranberry sauce

Preparation

Sage Hamantaschen Dough

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

2. Add cubed margarine and vegetable shortening to flour mixture; mix with a pastry cutter or fork until it resembles coarse sand.

3. One tablespoon at a time, add ice water and mix with your hands. When dough forms a ball, stop adding water.

4. Wrap dough in plastic wrap; refrigerate for 30 minutes or more. Dough can be refrigerated for up to three days, or can be frozen for later use.

Roasted Butternut Squash

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

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

3. Bake 45 minutes at 400°F, until squash begins to brown on top. Set aside to cool.

Sautéed Ground Turkey

1. In a skillet, heat extra virgin olive oil over medium-high heat. Add ground turkey; cook 5 to 8 minutes, until cooked through.

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

Assemble Hamantaschen

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Remove dough from fridge, let sit for 30 minutes on counter to warm up.

3. Dust a flat surface with all-purpose flour; roll out dough to ¼ inch thickness.

4. With any size cookie cutter, cut circles from dough; place on the parchment paper.

5. Spoon one teaspoon of ground turkey into center of each circle of dough; top turkey with one teaspoon roasted squash.

6. Pinch together edges of dough to form triangle; brush dough with egg wash.

7. Bake hamantaschen for 30 minutes, until dough is golden on top.

8. Allow hamantaschen to cool briefly. Serve with cranberry sauce.