I’m a sucker for a cute little appetizer. But a themed appetizer? Totally my thing! With Purim coming up, I wanted to make a super cute hamantashen. I got out my prune lekvar and apricot butter and started thinking about dough. Then I realized I MUST merge my appetizer love with a hamantashen!
No joke, this recipe happened because a frozen pastrami fell on my foot. Tiny freezer, #brooklynproblems. And it’s not the first time I’ve had a probably-broken toe from a pastrami. Anyway, I decided to cook the monster. Low and slow is the way to go when it comes to brisket. Even lower and slower with pastrami- the meat steams and stays juicy, while I get a full night’s sleep! Crockpot fan? Plop it in your pastrami, set it and forget it. The only rule here is to shred it while it’s hot!
Pastrami plays nicely with sweet and spicy- just like a good deli sandwich! A hidden burst of spicy brown mustard and tangled up onion jam does just the trick. The pastrami, jam, and honey mustard drizzle can all be made ahead. Don’t like the plan ahead game? Use deli pastrami, just chop it up!
Puff pastry is my go-to, because it just hangs out in the freezer till I’m ready for it! I use the sheets and defrost them in the fridge overnight. Each sheet gets gently rolled out and stamped with ravioli cutters. Fill and bake and devour! (I swear no one will tattle if you inhale some pastrami on its way to its next adventure)
If you’re the plan ahead type, each component can be made ahead and stored in the refrigerator. The shredded pastrami and onion jam can be frozen. The formed hamantashen can be frozen baked or unbaked. If freezing unbaked, bake from frozen, and add a few minutes to baking time.
These super cute two bite appetizers will for sure be at my Purim table! What about yours?
Pulled Pastrami Hamantashen
2lb raw pastrami roast
4 sheets puff pastry
2tb deli mustard
1 egg yolk
Remove all packaging from the pastrami. Place it in a roasting pan. Carefully pour in water so it comes to about 2” up the side of the pan. Cover tightly and bake at 195, for 7-8 hours.
Alternatively, bake at 300 for 3.5-4 hours.
While meat is still hot, remove from the pan and shred using two forks or meat claws.
Mix the 1 c of the shredded meat with the Onion Jam. (Recipe below)
Reserve the rest of the meat for another use.
Roll out each sheet of puff pastry into an approximately 9×13 rectangle. Using a 2” diameter cutter or drinking glass, stamp out circles.
Prick the bottom of each circle with a fork and add a small spoonful of mustard. Add a spoonful of pastrami filling and brush the edges with water. Form into a triangle. Brush pastry with egg yolk. Carefully transfer hamantashen to a parchment lined baking tray.
Bake at 425 for 15 minutes or until golden and puffed.
Drizzle with Honey Mustard sauce right before serving.
3 large onions
1/4c olive oil
Pinch of salt
In a small nonstick pan, warm the oil. Peel and thinly slice the onions and add to the pan. Sprinkle with salt and stir, cooking on a low flame, until onions are very dark and golden. This should take about an hour.
(This can be frozen)
Honey Mustard Sauce
2 TB good mayo
2 TB deli mustard
1 TB honey
Stir and drizzle over hamantashen.