Now that Abeles and Heymann and Hod Golan have become sponsors of my radio show “Table For Two” on the Nachum Segal Network, I have become obsessed with making recipes with some of their delicious products. With Purim coming up, I thought about pastrami hamentashen. I went to one of my favorite blogs, CookKosher.com, for some inspiration by Leah Schapira and she had beat me to it. With Leah’s permission, I am sharing her recipe for pastrami hamentashen, but with an Aussie Gourmet twist – beer. (How Australian is that!)
Deli Hamentashen, by Leah Schapira and Naomi Nachman
3 tablespoons oil
1 large onion, diced
6 ounces chopped pastrami (or deli of your choice)
¼ cup beer (your favorite)
1 tablespoon mayonnaise
1 tablespoon ketchup
1 tablespoon honey
1 squirt hot sauce
1/2 tablespoon soy sauce
20 round wonton wrappers
1 teaspoon cornstarch, dissolved in 3 tablespoons water
1. Heat oil in a sauté pan over medium heat. Add onion and sauté until extra soft and golden, about 10 minutes.
2. Add pastrami and sauté for 1 to 2 additional minutes. Add in the beer until it evaporates. (about 3 minutes). Stir in mayonnaise, ketchup, honey, hot sauce, and soy sauce.
3. Place 1 teaspoon filling in the middle of each wrapper. Brush cornstarch mixture around the edges (this will help seal the hamantashen). Fold into hamantashen shape.
4. To bake the hamantashen, preheat oven to 400F. Place hamantashen on a lined baking sheet and spray the tops with nonstick cooking spray. Bake for 8 to 10 minutes.
5. Alternatively, you can fry the hamantashen (of course, it’s much tastier this way and that’s the version I prefer). Heat 1 inch oil in a sauté pan over medium-high heat. When hot, add hamantashen and fry until golden and crispy, about 3 to 4 minutes per side.