Hamentashen Trio

 Purim! Purim! How I love thee. This time of year with all the hustle and bustle we don't have time to mess around in the kitchen. Its more like go in, take care of buisness and exit without making the kitchen look like a tsunami.

 I love having small nibbles for people to enjoy when they stop by with the shalach manos delivery. It's a one two biter, light, scrumptious and satisfying. This appetizer trio is simple and a perfect make ahead dish, and would be great for a sueda tag along. I used some of my favorite empanadas and boureka filings and filled them into pre cut puff pastry squares. I know! so simple shh! its our secret nobody has to know.  

Mushroom Onion and Thyme Pate with Creamy Sriracha Sauce

Deli Mashed Potatoes with Mustard Caper Sauce

Spicy Salsa Beef Crumbles with Salsa Sauce

Mushroom, Onion and Thyme Pate

1 onion. chopped

1 box cremini mushrooms, chopped

1 sprig fresh thyme
1/4 cup dry red wine
kosher salt and cracked black pepper
2 tbsp. olive oil

Sauté onions in olive oil, add salt and pepper , cook uncovered for 20 minutes. Add mushrooms and thyme and cook for additional 10 minutes on low flame. Add red wine and cook until liquid is evaporated. remove from heat and set aside. For a thicker consistency you may add 2-3 tablespoons of plain bread crumbs

Chic Tip:
Never rinse mushrooms under water, mushrooms are sponges and will absorb all the water simply take a damp cloth and clean off mushroom caps. Best way to remove the gills is with a spoon.

Creamy Sriracha Sauce

3 Tbsp. mayonnaise
1 Tbsp. Sriracha
1 tsp. lemon juice

Whisk all ingredients until combined.

Deli Mashed Potatoes

1 large onion, sliced
2 Tbsp. olive oil
1 tsp. black pepper
6 slices pastrami, sliced
2 cups instant mashed potatoes ( I used the haddar brand)
2 Tbsp. margarine
2 1/3 cup water
1 1/2 tsp salt
3/4 cup non dairy creamer

Sauté onion in olive until caramelized, remove from heat into glass bowl and combine with pastrami and set aside.

Bring water and non dairy creamer to a boil add salt, black pepper and margarine. remove from heat add potato flakes. Combine potato and onion mixture. set aside.

Mustard Caper Sauce

3 Tbsp. dijon mustard
1 Tbsp. whole grain mustard
2 tsp. capers, drained and rinsed
1 tsp. kosher salt
1/2 tsp. cracked black pepper
3/4 cup mayonnaise

Whisk all ingredients until combined, serve chilled

Chic Tip:

This sauce is perfect over roasted fish or chicken

Spicy Salsa Beef Crumbles
1lb. ground beef
2 Tbsp. olive oil
1/2 cup onion, minced
7 Tbsp. spicy salsa
3 tsp. chili powder
1 tsp. cumin
salt and black pepper

Heat olive oil in large skillet, add meat and brown while breaking up the meat with a wooden spoon. Remove the meat with a slotted spoon to drain the meat. Remove from heat to glass bowl add remaining ingredients. stir to combine and set aside.  

Chic Tips: Serve with remaining salsa as a dipping sauce

To Assemble:
Yields: 72 Hamentashen
Puff Pastry Dough pre cut squares- 36 per a package.
egg wash

Preheat Oven to 375 degrees

With a small ice cream scoop place a scoop of filling into the center of each dough. moisten the corners with egg wash and pinch corners together to form a triangle. Brush entire hamentash with egg wash and place on parchment lined cookie sheet. Bake for 20 minutes until puffed and golden, serve with dipping sauce.
 
Chic Tip:
Hamentashen can be prepared fully and frozen until ready to use. Remove from freezer, brush with egg wash.