Meat Filling

These easy, savory hamantasch fillings are divine and will be polished off in no time. They will elevate your Purim seuda and your guests will relish them. Here is a meat filling that can be used in anything, from hamantaschen to knishes, or even turned into a sloppy joes!

Directions

Prepare the Meat Filling

1. Place all the ingredients in a medium-sized bowl. Mix well until fully combined.

2. Fill rounds of ready pizza dough with one tablespoon of filling each. Wet the edges with a little bit of water, then pinch into a hamantasch shape, leaving the center of the filling exposed. Lightly egg the outer sides of the hamantaschen. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes.

Tips:

These hamantaschen are best served warm and not steaming hot, but my family relished the leftovers from the photo shoot at room temperature.

Notes:

This filling is best made fresh, but can be made one day in advance and stored in the fridge.

If preparing ahead, freeze the hamantaschen raw without egging them. When ready to bake, remove from freezer two hours before and defrost on the counter. Brush with egg just before baking and bake for 20 minutes or until golden brown.

To reheat prebaked frozen hamantaschen, remove from freezer the day before using. Place in the fridge to thaw completely (or remove from freezer three hours before and allow to thaw on counter). Place on a baking sheet in a single layer and spray well with cooking spray. Bake uncovered for 12 minutes on 400 degrees Fahrenheit (200 degrees Celsius) to warm through.

Make Once, Use Twice! If you have extra filling, don’t throw it away! Here is how to use it.

Brown the meat in a frying pan over low heat. Once it’s mostly cooked through, add one cup marinara sauce. Cook until fully combined and serve in a bun or over some pasta. Sloppy joe for dinner it is.