Rich pastry surrounds a sweet & 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 – rich pastry surrounding a sweet & spicy dried fruit filling. Yum. But 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 therefore 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!
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.
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.
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. 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). 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.
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
Mince pie hamantaschen
For the pastry
- 200 g flour (1⅔ cups)
- 25 g icing sugar (¼ cup)
- 100 g margarine or butter (scant ½ cup)
- 1 egg, beaten
- 25-50 ml water (approx. 2-4 tbsp)
For the filling
- 100 g prepared mincemeat (mince pie filling) (approx. ¼ of a jar)
- 20 g chopped nuts (optional) (2 tbsp)
- 2 tbsp brandy
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 parchment or greaseproof paper.
- Roll out the pastry dough to a thickness of 4-5mm (<¼ inch), then use an 8cm (approx. 3 inch) 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 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!
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.