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These Mediterranean meat hamantaschen are a savory twist on the Purim classic, packed with spiced beef, briny olives, garlic, and a touch of honey for depth. Wrapped in crisp wonton dough and baked until golden with bubbling centers, they’re bold, handheld bites that eat like a mash-up of hamantaschen and Middle Eastern meat pies—perfect fresh from the oven for a crowd-pleasing appetizer.
Yield: 40 hamantaschen
1 (12-ounce) package Gefen Round Wonton Wrappers or kreplach dough
1 pound ground beef
1 medium onion, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 cup pimiento-stuffed green olives, diced
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 cup Tuscanini Tomato Paste
2 tablespoons honey
1 teaspoon kosher salt
freshly ground black pepper
light olive oil
Combine the ground beef, onion, garlic, olives, oregano, paprika, tomato sauce, and honey in a medium bowl. Sprinkle generously with salt and pepper, then mix the filling with your hands until well combined.
Preheat your oven to 425 degrees Fahrenheit and lightly dust your countertop with flour. Line two sheet pans with heavy-duty aluminum foil.
Lay out wonton circles. Place one tablespoon of the meat mixture in the center of each circle. Brush all edges with water. Fold up three sides of the circle to form a hamantaschen shape, leaving just a bit of filling showing through the center. Press the corners to seal. Repeat with the remaining dough and filling.
Pour one-fourth cup oil into each of the lined pans. Transfer the shaped hamantaschen to the lined pan. Brush the tops of each hamantasch with additional oil.
Bake 13 to 15 minutes or until edges are crispy and meat filling is bubbling. Serve warm.
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