Everything Seed Knish filled Hamantaschen

Baking for Purim is something I have done since I was a teen. The traditional sweet three corner cookie that I make for Purim is a recipe I love and is in one of my previous posts.

Shari's Kadima Hamantaschen.

http://toohappyliving.com/blog/2016/3/18/ill-tak

I thought I would switch it up this year and make my sweet into a savory. I have wanted to make something with the everything seed mix I bought from my bagel place, and I think this is the perfect place to use them. Combined with my version of a potato knish recipe and a little spicy brown mustard it is a great combo. Its a few steps but well worth the effort.

I bought my everything mix at the bagel place, but I found this in Trader Joe's

Dough Ingredients:

3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 cup everything seeds

1/3 cup canola oil

3 large eggs

1 1/2 Tabelspoons honey

3 Tabelspoons water

Potato Knish filling Ingredients:

3 large Yukon Gold potatoes peeled and cubed

I medium yellow onion diced into 1/2" squares

1/4 cup canola oil

1 large egg

salt and pepper

Egg Wash:

1 egg whisked with 1 tablespoon of water

Preparing the dough:

In a large bowl mix flour baking powder, salt and everything seeds.

In a small bowl mix canola oil, eggs, honey and water.

Gradually mix the egg mixture into the flour mixture. Mix until it begins to form into a dough. Knead the dough until it is smooth. If the dough seems to wet add more flour a tablespoon at a time, and if the dough seems to dry add water a teaspoon at a time. That little bit of water or flour goes along way.

Separate the dough into two equal pieces and form them each into a disk. Wrap each disk in plastic wrap and refrigerate for at least an hour up to over night.

Preparing the Potato Knish filling:

Boil the peeled cubed potatoes in a large sauce pan with salted water. Be sure there is plenty of room and water in the pot so the potatoes are not crowded. When the fork slide through the cubed potato easily they are ready and can be drained.

While the potatoes are boiling start the onions. In a saute pan over medium high heat saute the onions in all the canola oil till they are soft and golden. it seems like a lot of oil but it adds to the moistness of the mixture.

In a large bowl with the cubed cooked potatoes add the onions and all the canola oil in the pan, the egg, and a generous amount of salt and pepper. Mash together till smooth and creamey.

Making the Hamantaschen:

Preheat the oven to 350 degrees.

On a lightly floured surface, roll out the dough to as close as you can to 1/8" thick. With the mouth of a glass or a round cookie cutter that is well floured cut as many circles as you can, and remove excess dough around circles. You will repeat this step till there is no dough left.

After you have your circles cut out, re roll them till they are even thinner and they measure about 4" in diameter.

Brush the perimeter of each circle with a smear of warm water, this will help the Hamantaschen keep their shape and stay together when you pinch them.

Place a tablespoon of potato knish filling in the center of each circle. Pinch corners to form triangle.

Brush the tops of each Hamantaschen with the egg wash , and drizzle them with the everything seeds.

Bake on a baking sheet lined with parchment paper or a silicone mat.

Bake for 18-20 minutes till golden brown.