- ¼ cup finely chopped onion
- 1 tbsp unsalted margarine
- ¾ pound chicken livers
- Pinch of salt
- ¹\8 tsp black pepper
- 2 tbsp tomato sauce or ketchup
- ¼ cup green peas, cooked
- 3 cups sifted all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp onion powder
- 1 tsp poppy seeds
- 2 tsp crushed dried dill
- 2 tsp caraway seeds (optional)
- 1 cup solid white vegetable
- 6 to 8 tbsp cold water
- 1 egg (graded large), beaten
- Poppy seeds
To Prepare the Filling:
In a small skillet over low heat, sauté the chopped onion in the
margarine until translucent. Set aside. Broil the livers until no
trace of redness remains, then chop fine or put through a food mill or
food processor. Stir in the sautéed onions. Season with the salt,
pepper, and tomato sauce. Finally, blend in the cooked green peas.
To Prepare the Pastry:
Into a large bowl, sift the flour, baking powder, salt, and onion
powder. Stir in the dill and the seeds. With a pastry blender, cut in
the shortening until the mixture resembles coarse meal. Sprinkle in
the water a tablespoon at a time, mixing with a fork until all the
flour is moistened and the dough leaves the sides of the bowl clean.
Gather the dough together into a ball. Divide the dough into 2 parts
and, on a floured surface, roll out the dough until ¼-inch thick.
Preheat the oven to 400 degrees F.
To shape the Hamantaschen:
Cut the pastry into 4-inch rounds. Brush with beaten egg. Place 2
tablespoons of liver filling in the center of each circle. Fold each
into a triangle and seal the edges. Brush the tops with beaten egg.
Sprinkle with poppy seeds if desired. Transfer to a lightly greased 10
x 15-inch baking sheet. Bake for about 20 minutes, until golden brown.
These may be served with a mushroom or tomato sauce, but they make a
more dramatic presentation if they are not cloaked in a sauce. A glass
of tomato juice is a nice accompaniment to this appetizer