Purim and Thanksgiving come together for the perfect holiday bite! These savory hamantaschen – filled with ground turkey, roasted squash, and tons of sage – are perfect as an appetizer or a side dish.
Hamantaschen dough can be prepared ahead of time and frozen for later use. Serve with your favorite cranberry sauce.
Thanksgiving Savory Hamantaschen
Servings
12 Servings
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon fresh sage chopped
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 4 tablespoons ½ stick vegan butter, diced
- 4 tablespoons vegetable shortening diced
- 3 to 4 tablespoons ice water
- 1 egg + 1 teaspoon water whisked together
- 1 pound butternut squash diced
- 1 leek diced (white part only)
- 1 small onion diced
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ pound raw ground turkey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried ground thyme
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- Garnish: bottled cranberry sauce
Instructions
- Sage Hamantaschen Dough
- In a medium bowl, combine the all-purpose flour, garlic powder, salt, and fresh sage.
- Add cubed margarine and vegetable shortening to flour mixture; mix with a pastry cutter or fork until it resembles coarse sand.
- One tablespoon at a time, add ice water and mix with your hands. When dough forms a ball, stop adding water.
- Wrap dough in plastic wrap; refrigerate for 30 minutes or more. Dough can be refrigerated for up to three days, or can be frozen for later use.
- Roasted Butternut Squash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine squash, leeks, onions, garlic, salt, pepper, and extra virgin olive oil; spread out on the baking sheet in one layer.
- Bake 45 minutes at 400°F, until squash begins to brown on top. Set aside to cool.
- Sautéed Ground Turkey
- In a skillet, heat extra virgin olive oil over medium-high heat. Add ground turkey; cook 5 to 8 minutes, until cooked through.
- Add thyme, cumin, garlic powder, salt, and pepper to turkey; stir to combine. Cook 2 more minutes, then remove from heat.
- Assemble Hamantaschen
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Remove dough from fridge, let sit for 30 minutes on counter to warm up.
- Dust a flat surface with all-purpose flour; roll out dough to ¼ inch thickness.
- With any size cookie cutter, cut circles from dough; place on the parchment paper.
- Spoon one teaspoon of ground turkey into center of each circle of dough; top turkey with one teaspoon roasted squash.
- Pinch together edges of dough to form triangle; brush dough with egg wash.
- Bake hamantaschen for 30 minutes, until dough is golden on top.
- Allow hamantaschen to cool briefly. Serve with cranberry sauce.
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