Tangy Herbed Lamb and Pine Nut Hamantashen
Contributed by Deena Prichep
PREP: 30 minutes
COOK: 15 minutes
READY: 1 hour
Steps to Make It
For the Dough
- 1 tsp Salt
- 2 cups Flour
- 1 tsp Baking Powder
- 1/2 cup Water
- 1/3 cup Oil
For the Filling
- 1/2 pound Rafter W Ranch Ground Lamb
- 1 1/2 tbsp Pomegranate Molasses (NOTE: This is a MUST!)
- 1 large handful each Mint and Parsley (roughly chopped)
- 2 tbsp Pine Nuts
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Cumin
- 1/4 small Red Onion (finely minced)
- 1 Egg, beaten with a splash of water to form an egg wash
Make the Dough
Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.
Make the Filling
Mix all of the ingredients together in a small bowl with a spoon or your hands, until the seasonings have been worked into the lamb.
Assemble and Bake
Preheat your oven to 375 degrees F, and lightly dust a clean countertop with flour. Line rimmed cookie sheets with parchment.
Roll out the dough until it’s quite thin, less than 1/4-inch (you’re aiming for something thinner than pie crust). Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough, knead back together, and cover and let sit until you’re ready to roll out again.
Brush the edges of the filled hamantaschen with the egg wash, then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Overlap the edges, then press to seal. Repeat with the remaining dough and filling.
Transfer to the prepared cookie sheet. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 minutes.