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Appetizer Hamantashen (Meat) Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Filling Ingredients
Filling Sauté onion and garlic with olive oil over medium heat. Deglaze pan with white wine. Set aside. Broil livers till no trace of redness. Chop fine or put through a food mill or food processor. Mix together with sautéed onions and tomato sauce. Season and blend peas into liver mixture.
To Prepare Pastry Sift flour, baking powder, salt and onion powder. Stir in dill and seeds. With a pastry blender, cut in shortening until it resembles course meal. Sprinkle water a tablespoon at a time, mixing with a fork until all the flour is moistened and the dough leaves the side of bowl. Gather the dough into a ball, divide into 2 parts, and on floured surface roll out the dough until ¼-inch thick. Preheat oven to 400ºF degrees. Cut pastry into 4-inch rounds and brush with beaten egg. Place 2 tablespoons liver filling into the centre of each circle. Fold into triangle and seal the edges. Brush tops with beaten egg, sprinkle with more poppy seeds. Transfer to lightly oiled cookie sheet and bake about 20 minutes or until golden. These may be served with either a tomato or brown sauce served on the side.
Bon Appetit
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