I do enjoy a mince pie – rich pastry surrounding a sweet & spicy dried fruit filling. Yum. But typically I’m left with part of a jar of mincemeat (or mince pie filling if you’re American) and it sits in the fridge until August when I throw it away.
So these mince pie hamantaschen were not only a way to extend the natural season of the mince pie, and enjoy them into the spring, but also a way to reduce waste. Win-win!
Funnily enough, the first time I ever made hamantaschen (an undisclosed number of years ago) I followed a recipe for a traditional dried fruit filling which was actually not a million miles away from spicy fruity mincemeat. So these mince pie hamantaschen are almost traditional. Almost.
I mixed my mincemeat with some extra nuts and a good splosh of brandy, because, well, why not? A little extra alcohol is certainly encouraged on Purim, so why not add it to the confectionery? Why not indeed. And the nuts? I just like nuts. You can leave them out if you prefer a less crunchy filling.
These mince pie hamantaschen were certainly very enjoyable to eat. Just the thing with a nice cup of tea and a sit down. Even Kipper, who refuses to eat raisins, scoffed a couple. So they must be good. And they also have the advantage of being pretty easy to make.
One last thing, if unlike me, you don’t have half a jar of mincemeat kicking around the back of your fridge, you may want to rustle some up for these hamantaschen. This traditional recipe from Supper in the Suburbs looks great (you’ll need about a quarter of it for this recipe), or there’s this Christmas Mincemeat recipe from the Crafty Larder (makes 6 jars). For something less traditional, how about Instant Chocolate Mincemeat from Farmersgirl Kitchen or Chilli & Chocolate mincemeat from Tin & Thyme.
This made 15 mince pie hamantaschen. They didn’t last long…
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- 200g flour
- 25g icing sugar
- 100g margarine or butter
- 1 egg, beaten
- 25-50ml water
- 100g prepared mincemeat (mince pie filling)
- 20g chopped nuts (optional)
- 2 tbsp brandy
- Combine the flour and icing sugar, then rub in the margarine/butter to give fine crumbs. (Alternatively, whizz in a food processor.)
- Mix in the egg, and enough water to bring everything together into a dough.
- Wrap in clingfilm and refrigerate for 30 minutes.
- Combine the mincemeat with the nuts and brandy and mix well.
- Preheat the oven to 180C and line a baking sheet with parchment or greaseproof paper.
- Roll out the pastry dough to a thickness of 4-5mm, then use an 8cm diameter round cutter to cut circles of dough.
- Place approx. 1 tsp of filing in the centre of a dough circle. Brush around the edge with a little water, then fold up the sides around the filling and pinch together to form a hamantaschen shape.
- Transfer to the prepared tray, and continue with the remaining dough and filling until it is all used up - you may need to re-roll the dough.
- Bake the hamantaschen at 180C for 15-18 minutes until cooked through and starting to colour. Be careful! - the filling will be scorchingly hot when they come out of the oven.
- Cool on wire racks, and enjoy!
I’m entering these delicious hamantaschen into the following foodie link-ups. Treat Petite, hosted by the Baking Explorer and co-organised by Cakeyboi, is after Easter and Spring recipes. As Purim is a spring festival, I’m sure these count! Tea-time Treats, hosted by Hedge Combers and co-organised by Lavender & Lovage, has a similar theme. And the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, since these are the ideal way to use up that mincemeat that’s been lurking since December 🙂