The purim seuda isn’t complete in our home unless we have pulled beef hamantashen at our party. I don’t know why or how I got my self into this mess, because no matter how many I make, there are never enough. The good part is that I can buy the pulled beef, which saves me time when I find myself too busy, or just not in the mood of a patchka. This way I can serve a beautiful entrée with minimal work. I’m going to give you the recipe to make the pulled beef yourself, but feel free to buy Jacks pulled beef and no one will ever know.
One box of puff pastry sheets
2.5 lbs. boneless beef Chuck Roast
2 tbs brown sugar
2 tbs apple cider vinegar
2 tbs balsamic vinegar
1 tsp minced onions
1/2 tsp black pepper
2 cloves garlic
1 cup bbq sauce
Mix all ingredients together and place in crock-pot over the meat. Cook on high for 5-7 hours. Remove the roast from the crock-pot and shred with a fork.
To form the hamantashen:
Roll out the puff pastry dough- one sheet at a time. The thinner you roll them out, the nicer they will come out.
Then use a cup to form perfect circles. I roll the extra scraps into a balls and roll out again. You might need to sprinkle a little flour because the dough gets sticky the more you play with it. Put a tablespoon of pulled beef into each circle and fold each side to close .
Make sure to pinch the corners very well. Place in a cookie sheet, and brush with a little duck sauce.
Bake on 400° for 20 minutes. Every five minutes, remove them from the oven and pinch them closed. The first time I made these I skipped this step and most if them opened up, so this step is very important if you want to have them looking pretty.
Freeze once baked and defrost when ready to serve.
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