- Cook Time
- Prep Time
- 15 ServingsServings
- 1 roll puff pastry, about 1 pound
- 1 pound ground beef
- 2 tablespoon oil for frying
- 1 heaping tablespoon of onion powder (Thelma/Ossem)
- 1/2-1 teaspoon cumin
- 1/2 teaspoon paprika (smoked is better)
- 1/2 teaspoon garlic powder
- Salt and pepper
- 1 tablespoon gravy powder + 1 tablespoon corn starch
- 1 cup cold water
- 1 tablespoon tomato paste
- Bunch of fresh coriander/cilantro chopped
- 1 hot chili (jalapeño pepper) chopped for those who like it hot!
1. Fry up ground beef in a little oil, stirring all the time until golden brown on some of the edges.
2. Add onion stock powder, cumin, paprika, salt and pepper and mix well.
3. Combine the gravy powder, corn starch and tomato paste in 1 cup cold water and mix well, add to the beef and bring to the boil. Reduce heat to a simmer. Keep stirring. Allow to simmer for a 2 - 3 minutes, with lid lying loosely on the top.
4. Remove from heat, add roughly chopped coriander and optional chili, mix well.
5. Set meat aside to cool.
6. Preheat oven to 350*F
7. While the meat is cooling, roll out the pastry on a floured board. Don't roll too thin (keep it 1/4" thick).
8. Cut out pastry circles. You can either use a round pastry cutter or the top of a glass about 4 inches in diameter.
9. Squeeze the corners of the pastry rounds at three points to give you a triangle shape. Each side of the triangle should have a little lip/side to keep the ground beef in place, when it's added a little later. Bake the empty three cornered shell, on a baking sheet in a preheated oven for about 15 minutes or until golden brown.
10. Remove from oven and immediately fill each triangle/hamantashen case with a tablespoon of ground beef.
11. Reheat when ready to serve or keep the mince warm over low heat, remove the pastry puffs from the oven when cooked and fill with meat and serve immediately.