Mince Pie hamantaschen

Rich pastry surrounds a sweet and spicy dried fruit filling in these delicious, easy-to-make mince pie hamantaschen. Purim Sameach to one and all!

Maybe you already enjoyed some Chanukah mince pies in December, at the height of the traditional mince pie season? Personally, I love a mince pie – all buttery pastry and sweet and spicy dried fruit filling. Yum.

However I find that typically part of a jar of mincemeat (or mince pie filling if you’re American) is leftover and it sits in the fridge until August, when I throw it away.

New season, less waste!

These mince pie hamantaschen provided an opportunity to extend the natural season of the mince pie, and enjoy them into the spring, but also a way to reduce waste. Win-win!

Mince pie hamantaschen – almost traditional

Funnily enough, the first time I ever made hamantaschen I followed a recipe for a traditional dried fruit filling which was not a million miles away from spicy fruity mincemeat. So these mince pie hamantaschen are almost traditional. 

Boozy mince pie hamantaschen!

I mixed my mincemeat with some extra nuts and a good splosh of brandy. A little extra alcohol is certainly encouraged on Purim, so why not add it to the confectionery? And the nuts? I just like nuts. You can leave them out if you prefer a less crunchy filling.

Enjoy with a cuppa

These mince pie hamantaschen were certainly very enjoyable to eat. Just the thing with a nice cup of tea and a sit down. Even my daughter Kipper, who currently refuses to eat raisins, scoffed a couple. So they must be good. And they also have the advantage of being pretty easy to make.

Mince pie hamantaschen – ingredients

To make mince pie hamantaschen you will need some standard baking staples plus of course some mincemeat! The full list of ingredients for these yummy treats is:

• Plain flour – also called all-purpose flour
• Butter or margarine
• Icing sugar – sometimes called powdered sugar or confectioners sugar in the USA
• An egg
• Prepared mincemeat – see below if you don’t have any on hand!
• Chopped nuts – optional
• Brandy – if you want to make them extra boozy, it is Purim after all!

Make your own mincemeat 

And 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. Here are a few suggestions: 

The kiddush wine mincemeat in my Chanukah mince pies is easy and delicious.
This traditional recipe from Supper in the Suburbs looks great (you’ll need about a quarter of it for this recipe).
Or 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. 

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📖 Recipe

Mince pie hamantaschen

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Rich pastry and a boozy, spicy, dried fruit filling. A mince pie in hamantaschen form!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cookie, Dessert

Cuisine British, Jewish

Servings 15

Calories 140 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the pastry

• 200 g flour
• 25 g icing sugar
• 100 g margarine or butter
• 1 egg, beaten
• 25-50 ml water

For the filling

• 100 g prepared mincemeat (mince pie filling) (approx. ¼ of a jar)
• 20 g chopped nuts (optional)
• 2 tablespoon brandy

Instructions

 

Make the pastry

• Combine the flour and icing sugar, then rub in the margarine or butter to give fine crumbs. (Alternatively, whizz in a food processor.)
• Mix in the egg, and just enough water to bring everything together into a dough. Wrap in clingfilm and refrigerate for 30 minutes.

Make the filling

• Combine the mincemeat (mince pie filling) with the brandy and nuts, if using, and mix well.

Assemble and bake

• Preheat the oven to 180°C (350°F) and line a baking sheet with baking parchment, greaseproof paper or a nonstick liner.
• Roll out the pastry dough to a thickness of 4-5 mm (<¼ inch), then use an 8cm (approx. 3 inch) diameter round cutter to cut circles of dough.
• Place approx. 1 teaspoon 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 everything is used up – you may need to re-roll the dough.
• Bake the hamantaschen at 180°C (350°F) 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!

Nutrition

Nutrition Facts

Mince pie hamantaschen

Amount per Serving

Calories

140

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Cholesterol

 

25

mg

8

%

Sodium

 

89

mg

4

%

Potassium

 

26

mg

1

%

Carbohydrates

 

17

g

6

%

Fiber

 

1

g

4

%

Sugar

 

6

g

7

%

Protein

 

2

g

4

%

Vitamin A

 

183

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword baking

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More delicious Purim recipes

If mince pies aren’t quite your thing, check out my other Purim recipes!

Yummy brown sugar hamantaschen, white chocolate & raspberry ‘hamantaschen’ sandwich cookies, Eccles cake hamantaschen, or fortune cookie hamantaschen.

Or if you prefer savoury, try my pizzataschen or cheese and vegetable pasty hamantaschen.