Say hello to your new Purim appetizer.
Back in 2016 I wrote a cookbook, Our Table, and within the most popular recipes, the Spiced Meat Envelopes simply stood out. It seemed like everyone was preparing them. And I did too, for my family. This appetizer was particularly popular with kids, somehow. And moms love it when kids eat, and are happy to eat, amiright? There’s something about the spicy meat, and Mediterranean flavors (cumin) that just makes this dish fun.
Now, in 2022, I try to think back to the last time I baked anything with puff pastry and I simply cannot recall…times have changed and we are way more aware and conscious of our health, trans fats, and what we feed our families. Baruch Hashem for that.
So when I saw the newest trend of using a tortilla as a base for a meat or cheese pocket, I had an idea. What if we used the filling to the ever so popular Spiced Meat Envelopes, and skip the puff pastry?
We tried it, and it absolutely worked. Even better than the puff pastry, if I dare say so.
Brush the perimeter of each tortilla with some of the egg wash.
Place one heaping tablespoon of filling, in the center.
Bring together two top corners,
then fold over the bottom, to form a triangle.
These tortillas are also great served at room temperature, which makes them a great buffet food.
- 20 6 inch flour tortillas, whole wheat or regular, up to you
- 1 egg, lightly beaten, for egg wash
- Prepared techina, for drizzling
- Finely chopped parsley, for garnish
- 2 pounds extra lean ground beef
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon red pepper flakes
- 2-3 dashes cayenne pepper sauce (depending on how spicy you want it), such as Frank’s Red Hot Sauce
- In a nonstick saucepan, brown meat over medium heat. Using a wooden spoon, stir and separate until meat crumbles and breaks apart. Add garlic, tomato paste, seasoning, and cayenne pepper sauce. Once combined, cover the pot; reduce heat to low.
- Simmer for 20 minutes, stirring from time to time. Taste and adjust seasoning/heat level to taste. Remove from flame. Let cool.
- Brush the perimeter of each tortilla with some of the egg wash. Place one heaping tablespoon of filling, in the center. Bring together two top corners, then fold over the bottom, to form a triangle (see images to help you). “Glue” the edges together with egg wash so they don’t open while baking. As a added precaution, and to make sure your tortilla hamantaschen come out perfect, use a toothpick at each corner, to keep it together while baking (see image).
- Brush tops with remaining egg wash. Arrange on a parchment paper-lined baking sheet. (They may be frozen at this point.)
- Preheat oven to 375°F. Bake for 8-10 minutes, until golden and heated through.
- (If frozen, bake directly from the freezer after preheating the oven; increase baking time by about 10 minutes.) Serve immediately with a drizzle of techina and a sprinkle of chopped parsley for color.
- These tortillas are also great served at room temperature, which makes them a great buffet food.
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