Hamantashen Week: Savory Deli Hamantashen

Written by Leah Schapira on Friday, 15 February 2013. Posted in Food Mood

Day Five of Hamantashen week ends with savory hametshen that are a perfect appetizer on Purim. Join us next week for a hamentashen roundup where hamentashen steal the show.  Want to join Hamantashen Week? Leave a comment with a link to your Hamantashen recipe or email us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and we will add you to our roundup. 

 

Savory Deli Hamantashen

Yield: 20 hamantashen

 
If I was going to make a savory hamantashen, I knew that mine would have to include pastrami. Now that the filling was all set, I had to work around that. I took inspiration from the flavors inside deli rolls and sandwiches..but one upped it by frying these guys until they were golden crispy. Of course, you can bake them. I tried that too. Serve these with coleslaw and Russian dressing to round out the meal. 
 

Ingredients:

3 tablespoons oil
1 large onion, diced
6 ounces chopped pastrami (or deli of your choice)
1 tablespoon mayo
1 tablespoon ketchup
1 tablespoon honey
1 squirt hot sauce
1/2 tablespoon soy sauce
20 round wonton wrappers
1 teaspoon cornstarch, dissolved in 3 tablespoons water
 

Directions:

1. Heat oil in a saute pan over medium heat. Add onion and saute until extra soft and golden, about 10 minutes. 
 
2. Add pastrami and saute for 1 to 2 additional minutes. Stir in mayonnaise, ketchup, honey, hot sauce, and soy sauce.
 
 
3. Place 1 teaspoon filling in the middle of each wrapper. Brush cornstarch mixture around the edges (this will help seal the hamantashen). Fold into hamantashen shape.
 
 
4. To bake the hamantashen, preheat oven to 400F. Place hamantashen on a lined baking sheet and spray the tops with nonstick cooking spray. Bake for 8 to 10 minutes.
 
 
 
BAKED                                                       FRIED
 
5. Alternatively, you can fry the hamantashen (of course, it's much tastier this way and that's the version I prefer). Heat 1 inch oil in a saute pan over medium-high heat. When hot, add hamantashen and fry until golden and crispy, about 3 to 4 minutes per side.
 
 
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Friday: Savory Deli Hamantashen by Leah Schapira

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking. In 2010, Leah launched cookkosher.com, the popular online kosher recipe exchange. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her passion for recipes. Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. When she's not writing cookbooks Leah enjoys traveling the world with her husband and children.
 
 

Comments (2)

  • rgc
    19 February 2013 at 03:18 |

    Is there any way to prepare these in advance?

    • LeahS [Admin]
      19 February 2013 at 03:50 |

      rgc I've never tried but I believe it would work. Just like preparing eggrolls or deli roll in advance.

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