I thought Corned Beef & Cabbage Hand Pies would be a good idea for a St Patrick’s Party. I bought a brined corned beef from the supermarket and boiled it adding some garlic, onion, carrots, and some leftover pastrami spice. I used the cooking liquid from the corned beef to braise the cabbage When the corned beef was cold it got sliced and some cabbage got chopped. Then I made the dough. Brushed the inside of the dough with beaten egg whites.

Filled the dough with some corned beef and cabbage. Closed the dough and brushed with egg yolks. Baked till light brown.

These went in the 350F oven for around 30 minutes.

Hand Pie Dough Recipe – Makes 12 (divide dough in 12 balls) Lines pans with parchment paper.

2 cups flour

1/2 cup canola oil

1 teaspoon apple cider vinegar

1 teaspoon course sea salt

1/3 cup water

2 egg whites for brushing and sealing the dough before stuffing it

2 egg yolks for glazing the top of hand pies.

Directions

Mix together with a fork the flour, canola, vinegar, salt, water, and baking powder.

Divide into 12 balls

Roll out ball and brush with egg white

stuff

pinch together

When done brush with yolks

Bake till light brown

ENJOY!!!!

This recipe is different but based on Chef Micheal Solomonov”s recipe for Hamentasen. (he suggests apricot filling). I really didn’t mean to change his recipe but made 3 substitutes due to what I had in my house. This recipe makes a little over 30 cookies.

Ingredients for around 30 cookies

8 oz unsalted butter melted

1 cup sugar

1/2 cup dark brown sugar

1 egg

3 Tablespoons pure maple syrup

1 teaspoon vanila extract

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon course sea salt

optional – a teaspoon or two of water if the dough seems too dry

Filling for your hamentashen (I used cheery pie filling and chocolate drizzle that I made by melting chocolate chips with butter)

Directions

Line baking sheets with parchment paper and set oven to 350 degrees F.

Mix all the ingredients (expect filling and optional chocolate drizzle) till the dough feels nice. I thought my dough was too dry so I added a couple teaspoons of water.

Roll out dough in small batches. (I used plastic wrap over dough)

Cut into 3 inch circles.

Add about a teaspoon of filling and bring up edges of dough into that familiar triangle shape. Add each one to parchment lined pans.

They go into the oven until lightly browned (ovens differ but in my oven mine took about 25 minutes.

A Special THANKS!!! To Chef Micheal Solomonov so I could do what I got here!

This recipe is delicious and really different. It is based on Yotam Ottolenghi’s Recipe for Sesame Date Banana Cake. One of the biggest things I changed was that I used my already frozen bananas because I freeze bananas when they are ripe and on sale and they are more delicious and much sweeter that way. Often I take frozen sweet banana and just whip them up for a sweet no added sugar frozen treat. I changed the recipe only slightly and made it easier to prepare. This will make around 23 cupcakes but I recommend to double the frosting recipe if you want frosting on all the cupcakes. I just froze my leftover unfrosted cupcakes for another time.

This makes about 23 servings

2 oz tahini

3 oz orange juice

10 dates chopped (pits removed)

1 cup sliced bananas (mine were from frozen)

2 tablespoons sesame seeds

4 oz sweet butter cut into small chunks

2/3 cup sugar

2 eggs

1 + 1/3 cup flour

2 + 1/2 teaspoon baking powder

1 big pinch sea salt

non stick spray

Tahini Cream Cheese Frosting (double if you want enough for all the cupcakes)

4 oz cream cheese

4 oz ricotta cheese

1/4 cup dark brown sugar

2 Tablespoons tahini

12-22 sweetened banana chips

Date syrup for finishing

Directions

Preheat oven to 320F or 320 Convention.

Spray cupcake pan(s) with non stick spray

In a large mixing bowl add the 2oz tahini, orange juice, dates, frozen bananas, sesame seeds, butter, sugar, eggs, flour, baking powder, and salt. Mix well with a fork.

Fill sprayed cupcake tin half way.

Place in preheated oven until done. In my oven this took 20 minutes but your oven may differ some.

Make the frosting. I used a potato masher and mashed together the cream cheese, ricotta, brown sugar, and tahini till smooth and set to the side. Don’t top the cupcakes until they are cool.

Top the cupcakes when cool.

Drizzle with date syrup.

Finish with a banana chip.

A Special THANKS!!!!! To Yotam Ottolenghi for yet another FORKING AMAZING RECIPE so I could get what I got here.