- 2 cups flour
- 1 tap salt
- 1 tap baking powder
- 1/2 tap dried sage
- 1/3 cup oil
- 1/2 c water
- Filling options: meshed white or sweet potatoes
- Egg wash: 1 egg mixed with 1 T water
Level of difficulty Average
Preparation time 25mins
Cooking time 15mins
Cost Average budget
Mix ingredients to make a soft, smooth dough. Let it relax at least half an hour.
Roll the dough quite thin, less than 1/4 inch. (or roll it a little thicker, and then flatten it when it is cut out)
Cut 3 inch circles (roll it thinner if it needs it, and you want bigger hamantashen)
Brush circles with egg wash.
Fill with a tablespoon of filling, more or less
Fold and brush again with egg.
Bake on a greased or parchment lined cookie sheet at 375° for 15 minutes or until the edges are golden.
How about cheese and potato filing? Or spinach, or any cooked vegetable?
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!